Pork pilaf with dried apricots, cherry tomatoes and fragrant spices will decorate any holiday table. There are no special secrets of its preparation, but there are several important points. First, choose the neck of the pork, the meat will be juicy and tender. Secondly, in order for the pilaf to be crumbly, you need high-quality rice, consult with the seller, or choose steamed long, just can not go wrong. Thirdly, you need quite a lot of fat, it wraps the ingredients, covers them with a thin film, helps keep the juices inside the products during long-term cooking. Fourthly, pork is sweetish meat, so for the balance of taste you need sourness, for example, dried apricots, and if you don't like it, then add barberry.
And be careful with paprika, turmeric, fenugreek and bay leaf. Spices add reasonably. If you overdo it, the dish can be bitter and very spicy.
- Cooking time: 1 hour 20 minutes
- Servings: 6
Ingredients for pork pilaf with dried apricots and cherry tomatoes
- 750 g pork boneless;
- 300 g white rice;
- 200 g carrots;
- 200 g onion;
- 50 g cherry tomatoes;
- 30 g dried apricots;
- 1 head of garlic;
- 1 chili pod;
- 20 ml of olive oil (+ meat roasting oil);
- 20 g pork fat;
- 3 g of turmeric;
- 3 g ground paprika;
- 5 g of fenugreek seeds;
- bay leaf, dried thyme, salt.
Method of cooking pilow pork with dried apricots and cherry tomatoes
First prepare the meat. Cut chilled boneless pork into about 2 centimeters. Drain the pieces of meat with a paper towel and fry in a well-heated refined olive oil for 1-2 minutes on each side.
In the grill, heat the unscented olive oil (you can take any vegetable oil) and lard. We put in the heated fat finely chopped onions, add the crushed garlic cloves and the pod of chili pepper, cut into rings.
Cut the carrots into 1 centimeter cubes, fry with onions for 5-6 minutes.
Put pork slices on top of roasted vegetables.
White rice is washed with running cold water, dried on a towel. For pilaf, we take long steamed rice or basmati. Rice must be of high quality, otherwise instead of plov you will get stuck rice porridge. Pour the cereal on the meat and add 2 bay leaves.
Put the cherry tomatoes on top, press them down so that the tomatoes “drown”.
Pour seasoning - ground turmeric, ground paprika, fenugreek seeds and salt. Instead of salt, you can use bouillon cubes, they will get better.
Pour cold water into the broiler so that it overlaps the contents by 1 centimeter. Add thoroughly washed dried apricots.
Put the thyme sprigs on top, close tightly and bring the contents of the broiler to a boil over high heat.
We turn down the gas to minimum burning, close the roaster tightly, cook for 1 hour, do not open the lid.
We leave the prepared pilaf from pork with dried apricots and cherry tomatoes in a roasting pan for 20 minutes, then remove the lid, pick up the cherry, gently mix the rest of the ingredients and lay on a plate. Put tomatoes on top, decorate with fresh greens, serve immediately to the table.
Pork pilaf with dried apricots and cherry tomatoes is ready. Enjoy your meal!