Pork pilaf in a cauldron on a fire

Step-by-step cooking

1. Step 1:

   

   The main products for cooking pilaf are rice, meat, carrots and onions. Zirvak (the basis for pilaf) is already prepared according to personal preferences, it can be made spicy, spicy, add dried fruits, barberry, turmeric, cumin and so on.

2. Step 2:

   

   Cut pork into medium-sized pieces. For pilaf, the neck part, the flesh of the shoulder blade or the brisket are very well suited, if the meat is with small layers of fat, then the dish will turn out much tastier. Peel and wash the carrots and onions. Divide one head of garlic into cloves, peel some of them, and leave some in the peel. Rinse the garlic under running water.

3. Step 3:

   

   Cut the onion into medium pieces, and chop the carrot into cubes. Determine the size of the bars for yourself. In the recipe, the carrots were cut into large pieces.

4. Step 4:

   

   Light a fire and put a dry cauldron on a strong fire to warm it up well. Pour in the oil and leave for five to ten minutes, pour hot oil over the edges of the cauldron with a slotted spoon (be careful not to burn yourself!). Send the pork to the boiling oil.

5. Step 5:

   

   Constantly stirring, fry the pieces for about seven to ten minutes (until a golden crust appears).

6. Step 6:

   

   Add onions to the meat. Stirring everything again, fry the contents of the cauldron for a few minutes. It is important that at this stage of cooking the fire under the cauldron is strong, so that the products are fried, and not stewed.

8. Step 7:

   

   Send the carrots to the cauldron, fry for about five more minutes.

9. Step 8:

   

   The final ingredients for making zirvak are garlic and spices. Send the cumin, barberry and garlic to the cauldron, add half a cup of water, add salt to taste, mix, cover and cook for about 15 minutes. At this point, make the fire moderate, the vegetables should be stewed.

10. Step 9:

    

    Open the lid of the cauldron, gently mix the zirvak. Next comes rice's turn.

11. Step 10:

    

    Rice needs to be rinsed several times in running water. Lay the grits on top of the pilaf base in an even layer, evenly distribute the turmeric on the surface of the rice.

12. Step 11:

    

    Immerse a whole head of garlic in the middle of the cauldron (as in the photo). Pour 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 it takes more time for rice, then leave the cauldron on the fire longer).

13. Step 12:

    

    The main point is not to overdo the rice under a closed lid, otherwise you may get porridge instead of pilaf. Open the lid, mix the pilaf gently. If there is still liquid left in the cauldron, then throw a couple of sticks into the fire and leave until the water boils away. Delicious pilaf is ready!