Pilaf pork

Pilaf pork
Preparation time
15 mins
Cooking time
35 mins
6 people

Pilaf pork

To cook a delicious pilaf from pork, you’ll also need a thick-walled glassware, such as the skillet. Before laying the product, it should be well heat over high heat.


Pilaf pork


  • 300 g pork neck,
  • 200 g rice,
  • 150 g carrots,
  • 150 g onion,
  • 3 cloves garlic,
  • 50 ml of vegetable oil,
  • 2 tsp barberry,
  • 2 Bay leaves,
  • pinch of ground coriander,
  • ground red pepper to taste
  • ground black pepper, to taste
  • salt to taste.


  1. Carrot cleanse and RUB on a large grater or cut a thin straw. Onion peel and cut medium. Grind the garlic.
  2. The meat is clean and we shall cut small cubes.
  3. In a well-heated skillet pour vegetable oil. Put the pork into the oil and fry it on high heat, turning often, for 7-10 minutes until Golden brown.
  4. Add meat to onions and fry for 3 minutes, then add carrots and fry some more.
  5. Add to pilaf garlic, all the spices, salt. Mix and pour boiled water that water covered the meat. Bring to a boil, reduce the heat and cook 10 minutes.
  6. Wash the rice carefully and gently put on the meat without mixing.
  7. Pour pilaf with water to cover the rice by 2 cm Bring to the boil and cook the pilaf until the liquid evaporation. Then pop the rice in several places, cover with a lid and Tomi pilaf on weak fire for about 20 minutes.
  8. Ready pilaf pork mix thoroughly and serve hot.

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