As a family of four kids, we always prefer one-pot recipes - less mess to clean and dishes that appeal to everyone, from picky kids to parents. Without exaggeration, this pork pilaf is one of our absolute favorites and perfectly aligns with our sugar-free lifestyle-the only dish that might top it is our ground pork sauce.
Pilaf originated in the countries of Central Asia, with Uzbek pilaf (or plov) being one of the most prominent examples. Its popularity in Latvia can be traced back to the period of Russian occupation. You know the saying, "Every cloud has a silver lining."
While Uzbek pilaf is typically made with lamb or beef, we prefer to use pork. However, you can choose any of the three options, whichever you or your kids prefer. The goal of this post is not to showcase an authentic Uzbek pilaf, but to share our approach to making it.
Let's Spice Things Up
To save time and effort, I'm using a pilaf spice blend that includes salt, barberry, paprika, onion & garlic powder, turmeric, parsley, coriander, cumin, mustard seeds, chili, fennel, ginger, cardamom, oregano, and nutmeg. If your local store doesn't carry a similar mix, you can easily make your own by combining the key ingredients. Don't forget the barberry - it's essential for authentic pilaf - and don't be shy with the spices!
To me, a good pilaf is the perfect meal prep option and is defined by:
- tender meat,
- fluffy rice (it makes a huge difference),
- deep, rich flavor, and
- just the right moisture - no dryness - which depends on maintaining a 1:1:1 ratio of rice, meat, and carrot.
A quick warning: this isn't a 30-minute meal - it takes some time in the kitchen. However, with the measurements provided, you can easily feed a large family, making it a budget-friendly recipe, and you may even have leftovers for the week, which is a meal-prep opportunity. Trust me, it's worth every minute!
So, let's get into it!
Step-By-Step Instructions
- Preheat a deep skillet (I'm using a wok, which isn't a traditional choice for pilaf, but it works beautifully). Add olive oil and sauté the chopped onion for 4-5 minutes, until golden brown. Then add the pork, cut into roughly 1-inch pieces, and fry for another 10 minutes or so, until a light crust begins to form.
2. Add the sliced carrot (cut into short julienne strips or similar) on top. Cover with a lid and cook for 3-5 minutes without stirring.
3. Meanwhile, rinse the rice several times until the water runs clear. This step ensures the rice turns out fluffy.
4. Stir the contents of the skillet and simmer for another 10 minutes. Then add the spices and hot water (I also like to stick one chili in the center for extra heat). The water should be about 1 inch above the ingredients. Cover with a lid, reduce the heat, and let it cook for about 1 hour.
5. In the meantime, prepare the garlic by cutting it crosswise through the middle.
6. Spread the rice evenly over the meat and carrot mixture. Add hot water so it stands about 1½ inches above the ingredients, then cover and simmer. Once the water has evaporated from the surface of the rice, press the garlic halves into the rice, level the top again, and continue cooking until the rice is entirely done.
7. Using a wooden stick, make several small holes throughout the rice to allow steam to reach the bottom of the skillet. Gently smooth the top with a spoon, place a clean plate over the rice, cover with a lid, and let it simmer on very low heat for additional 30 minutes. (Don't stir!)
8. Remove the garlic, fluff and mix the pilaf gently with a spoon, and serve with fresh herbs and a mixture of sour cream, salt, and minced garlic.
⭐ Basmati rice is one of the best varieties for pilaf. I like to use it for shrimp risotto too!
Pork Pilaf-A Sugar-Free Dinner For A Large Family
Ingredients
- 2 lb pork (tenderloin or belly)
- 2 lb carrots
- 2 lb short-grain rice
- 2 large onions
- 1 dried chili (optional)
- 2.5 tablespoon pilaf spice blend
- ½ cup olive oil
- 1 whole garlic
- salt (to taste)
- hot water (depending on the volume of the pan)
Instructions
- Preheat a deep skillet or wok with olive oil. Sauté chopped onion for 4-5 min until golden. Add 1-inch pork pieces and cook 10 min, until lightly browned.
- Add carrots (julienned), cover, and cook 3-5 min without stirring.
- Meanwhile, rinse rice several times until the water runs clear.
- Stir the contents of the pan, add spices, and pour in hot water (1 inch above ingredients). Optionally, add a chili. Cover, reduce heat, and cook 1 hr.
- Meanwhile, cut garlic crosswise through the middle.
- Once the meat is tender, remove the chili, add rice evenly over the meat and carrots. Add hot water (1½ inches above). Cover and simmer. When water evaporates from the surface, press in garlic halves and cook until rice is done.
- Pierce holes with a wooden stick for steam. Smooth the top, place a plate over the rice, cover, and simmer on low for 30 min. Do not stir.
- Remove garlic, fluff gently, and serve with fresh herbs and a mix of sour cream, salt, and minced garlic.
Notes
- It is crucial not to stir the ingredients from the moment you add the rice until cooking is complete. This ensures the dish develops the perfect texture.
- Take your time to rinse the rice thoroughly before adding it to the skillet so the pilaf turns out light and fluffy.
- For a more authentic pilaf, consider substituting lamb or beef for the pork.
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