Smoky Fire-Cooked Pork Pilaf

The most delicious and bright, with a smoky aroma! Pork pilaf in a cauldron over a fire can be made for a picnic or outdoor gatherings with family and friends. A dish made in nature has a delicious smell and will undoubtedly appeal to absolutely everyone.
cook time: 1h
Gavin Tanner
Smoky Fire-Cooked Pork Pilaf

Nutrition Facts (per serving)

207
Calories
10g
Fat
22g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Onion 600 g
Garlic (2 heads) to taste
Salt to taste
Zira 1 tsp
Rice 1 kg
Carrot 1 kg
Vegetable oil 0.5 cup
Pork 1.5 kg
Barberry 1 tbsp
Turmeric 2 tsp

Recipe instructions

Step 1

Step 1
How to make pork pilaf in a cauldron over a fire? Prepare all the necessary ingredients. Depending on personal preferences, zirvak (the base for pilaf) can be made hot, spicy, dried fruits, barberries, turmeric or cumin can be added.

Step 2

Step 2
Wash the pork in running water, dry it and cut into medium-sized pieces. The neck part, the flesh of the shoulder blade or the brisket are very suitable for pilaf; if the meat has small layers of fat, the dish will turn out much tastier. Peel and rinse carrots and onions. Divide one head of garlic into cloves, peel some of them, and leave some in the peel. Rinse the garlic in running water.

Step 3

Step 3
Cut the onion into medium cubes and chop the carrots into cubes. Determine the size of the bars for yourself. In the recipe, the carrots were chopped coarsely.

Step 4

Step 4
Light a fire and place a dry cauldron over high heat to warm it well. Pour in the oil and leave for 5 — 10 minutes, using a slotted spoon, pour hot oil over the edges of the cauldron (be careful not to burn yourself!). Place the chopped pork into the boiling oil.

Step 5

Step 5
Stirring constantly, fry the pieces for about 7-10 minutes (until a golden crust appears).

Step 6

Step 6
Add onion to the meat. Stir everything again and fry the contents of the cauldron for a few more minutes. It is important that at this stage of cooking the fire under the cauldron is strong, so that the food is fried and not stewed.

Step 7

Step 7
Place the carrots in the cauldron and fry for about five more minutes.

Step 8

Step 8
The final ingredients for preparing zirvak are garlic and spices. Place cumin, barberries and garlic in a cauldron, add half a glass of water, salt to taste, stir, cover and cook for about 15 minutes. At this point, make the fire moderate, the vegetables should be stewed.

Step 9

Step 9
Open the lid of the cauldron, carefully stir the zirvak. Next comes the turn of rice.

Step 10

Step 10
Rinse the rice several times in running water until it comes out clean. Place the cereal in an even layer on top of the pilaf base and spread the turmeric evenly over the surface of the rice.

Step 11

Step 11
Immerse a whole head of garlic in the middle of the cauldron (as in the photo). Pour in hot water so that the liquid covers the rice by one to one and a half centimeters. Cover the cauldron with a lid and cook for about 20 minutes (cooking time depends on what kind of rice you use, read the cooking instructions on the package and if the rice requires more time, then leave the cauldron on the fire longer).

Step 12

Step 12
The main point is not to overcook the rice under a closed lid, otherwise you may end up with porridge instead of pilaf. Open the lid and stir the pilaf carefully. If there is still liquid left in the cauldron, then throw a couple of firewood into the fire and leave until the water boils away. Delicious pilaf over a fire in a cauldron is ready!

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