Traditionally, pilaf is an eastern dish.The name "polov" itself goes back to Indian roots. When India was a powerful and rich state (long before our era), they already cooked pilaf there. There are more than a few pilaf recipes. Pilaf can be with vegetables, meat, seafood, mushrooms... There is sweet pilaf with fruits and berries. However, for our latitudes, pilaf with meat is a traditional dish. In modern conditions, pork pilaf in a multicooker is popular. The Tatars, who brought their culinary line to our national flavor, cooked pilaf exclusively with lamb. Lamb meat is considered ideal for pilaf. However, Ukrainian pilaf is made not with lamb, but with pork. Why? Pig farming in Ukraine took root during the Tatar-Mongol yoke and even saved the nation from extinction. Tatar raids on Russian lands literally "emptied" everything that grew, lay and even soured in the yards, barrels and gardens of ordinary peasants. The bandits took everything: cattle, poultry, vegetables and grains, leaving the survivors to die of hunger. Since the yoke lasted no less than 300 years, the villagers learned to "survive" with the help of pigs, which were raised "for slaughter". The Tatars did not eat pork and did not touch the "dirty", in their opinion, pigs. Our people understood that instead of rams and sheep, pigs should be raised. This is how Ukrainian cuisine was formed. By the way, all foreigners vied with each other in praising borscht, cabbage rolls, lard and that same pilaf with pork. Ukrainian cuisine is one of the best in the world! All this thanks to pork. By the way, pilaf is not necessarily cooked only with rice. Rice can be easily replaced with pearl barley, buckwheat or even beans. You may not call these dishes "pilaf", but the fact that they are its "blood" relatives is indisputable! Pilaf is called so not so much because of the ingredients that are added to it, but because of the cooking method: for this, a cauldron with thick walls and an open fire are required. However, the recipe for pork pilaf in a multicooker is no different from the traditional method. A multicooker only helps save time and effort.

The recipe for pilaf with pork

Plov is not only very tasty, but alsoa hearty and high-calorie dish. Therefore, people watching their figure should control the amount of pilaf on their plate. Especially when it comes to pilaf with pork. Based on the fact that the proposed recipe for pilaf with pork is traditional, we also take traditional products for it: rice, pork, carrots, onions and garlic, as well as seasonings to taste.

• Rice

Every good housewife chooses rice for pilafyour taste. Now there is special steamed rice, ideal for pilaf. It does not stick together during cooking and cooks quickly. We do not recommend taking rice for sushi: it sticks together a lot, and only porridge will come out of it. To prevent the rice from sticking together, it must be sorted (if it is not clean) and thoroughly washed in a large amount of running cold water. This is a must. Then pour it out on a towel and let it dry slightly. You can cook wet rice, but it is better to let it dry. The amount of rice for a family of 4 people is 1.5 cups.

• Meat

The tenderloin is ideal for pilaf, it is notvery fatty. You can take meat from the back leg or back part, ribs are also used. Fresh meat smells nice, cutting it is a pleasure. 200-300 g of meat is a completely normal portion for 4 people. You can take 2-3 ribs per person. Cut the meat into small cubes along the fibers. The smaller the cubes, the faster the meat cooks. However, remember that rice cooks for an average of 20-30 minutes, so in order not to overcook the meat, you should cut it into medium pieces of 2 cm. Rinse the meat and dry it on a paper towel.

• Carrots and onions

Carrots should be grated or cut into thin strips. 1 medium carrot is a perfectly normal portion for a family of 4. Onion (1 pc.) cut into cubes.

Spices and condiments for pilaf

Be sure to add salt and a little pepper.Everything else is a matter of creativity and personal preferences. What other seasonings are used for pilaf? Garlic is added unpeeled, about 2-3 cloves. For those who like it spicy - 1 head. Barberry - a few grains. Cumin (zira) is also sprinkled a little during the cooking process. You can also use turmeric, dried tomatoes, chili peppers, raisins, dried herbs (basil, parsley, dill, marjoram) and other spices and seasonings. Seasonings, like chords, need to be skillfully combined. If you are not sure about the seasonings, buy a special mix for pilaf. Just make sure that there are no unhealthy flavor enhancers.

The preparation process: in the Kazanka and in the multivariate

Heat a cauldron with a small amount ofvegetable oil and pour in the onion. When it turns golden, put the meat in it and then the carrots. Salt heavily. After the meat becomes soft, pour in the rice and give it a little time to fry. Mix the dry rice with the meat and add spices and garlic. Pour boiling water over everything and leave to steam for about half an hour. Do not open the lid! To prevent the water from evaporating, pour in the correct amount, there should be about 2-3 "fingers" of water above the rice. After the rice becomes soft, turn off the heat and let the pilaf sit for 10 minutes. Pilaf with pork in a multicooker is prepared in the same way. Over time, a timer will help you determine. Frying vegetables and meat is done with the lid open in the "Frying" mode for about 5-10 minutes. After adding the rice and water, the multicooker is set to the "Stewing" mode. for 40 minutes and close the lid tightly. There are certainly as many recipes for making pilaf as there are cooks. Don't be afraid to experiment, and you'll definitely get a delicious dish.

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