Oven-Baked Pork Pilaf: Perfectly Crumbly and Flavorful

Fragrant, mind-blowingly delicious. This is what you were looking for! Pilaf in the oven with pork turns out crumbly just as well as in a cauldron. This recipe is suitable for those who do not have the opportunity or desire to cook on the stove. A rich set of spices gives the pilaf unforgettable notes.
cook time: 2h 20 min
Noah Merrick
Oven-Baked Pork Pilaf: Perfectly Crumbly and Flavorful

Nutrition Facts (per serving)

154
Calories
3g
Fat
19g
Carbs
6g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 3 clove
Salt to taste
Ground black pepper to taste
Cilantro, coriander (in beans) 1 tsp
Water (approximately) 1 l
Rice 500 g
Caraway 1 tsp
Raisin 50 g
Carrot 200 g
Vegetable oil 2 tbsp
Khmeli-suneli 1 tbsp
Barberry 1 tbsp
Turmeric 1 tbsp
Pork fillet 500 g

Recipe instructions

Step 1

Step 1
How to make pilaf in the oven with pork crumbly? Very easy and simple. To begin, prepare the necessary ingredients according to the list. Pork is needed without bones, only pulp. This could be a shoulder blade, ham, tenderloin, etc. You can replace and supplement these spices to taste.

Step 2

Step 2
Rinse the rice thoroughly, cover with cold water and leave for 20-25 minutes. Then drain the water. You can use rice special for pilaf or regular steamed rice. I have steamed golden rice. It holds its shape well and does not boil over even with long-term heat treatment. If you want to choose the right rice for pilaf, I recommend reading the article about the intricacies of choosing rice. The link is at the end of the recipe.

Step 3

Step 3
Wash the pork, dry it and cut into medium pieces.

Step 4

Step 4
Peel the carrots. Cut into circles or small cubes. For pilaf, it is better not to grate carrots — they can boil and lose their shape.

Step 5

Step 5
Peel the onion. You can cut into small or medium cubes or half rings. If you don’t like to feel the onion in the finished pilaf, you can chop it larger or even leave the onion whole so that you can easily remove it later.

Step 6

Step 6
Pour suneli hops, cumin, barberry, coriander, turmeric, salt and pepper into boiling water.

Step 7

Step 7
Heat vegetable oil in a frying pan over medium heat. Add the onion and fry, stirring, for 3-4 minutes until translucent. How to choose the ideal frying pan and oil for frying, read articles on these topics. Links at the end of the recipe.

Step 8

Step 8
Add the pork and stir-fry for about 5-7 minutes until golden brown. At the end, lightly salt and pepper the meat.

Step 9

Step 9
Place fried pork and sliced carrots into a deep baking dish.

Step 10

Step 10
Spread the rice on top in an even layer. Sprinkle raisins onto the rice and stick in the peeled garlic cloves. I first crushed the garlic with the flat side of the knife.

Step 11

Step 11
Pour in hot water with spices so that it rises 2-3 cm above the rice. Place the pan in an oven preheated to 180°C for 1 hour or longer until excess moisture boils away. If you have a mold lid, you can use that. Leave the finished pilaf in a warm oven for another 20-30 minutes. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Divide the pilaf into plates and serve. Bon appetit!

Additional rubrics

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