Pork pilaf with dried apricots and cherry tomatoes

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Pork pilaf with dried apricots, cherry tomatoes and aromatic seasonings 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 turn out juicy and tender. Secondly, in order for the pilaf to be friable, you need high-quality rice, consult the seller or choose a steamed long one, you will not be mistaken. Thirdly, you need a lot of fat, it envelops the ingredients, covers them with a thin film, helps to preserve the juices inside the products with long cooking. Fourth, pork is a sweetish meat, so to balance the taste you need sourness, for example, dried apricots, and if you do not like it, then add barberry.

And be careful with paprika, turmeric, fenugreek and bay leaf. Add spices sparingly. If you overdo it, then the dish can be bitter and turn out to be very spicy.

Time for preparing: 1 hour 20 minutes
Servings Per Container: 6

Ingredients for Pilaf Pilaf with Dried Apricots and Cherry Tomatoes

750 g boneless pork;
300 g of white rice;
200 g of carrots;
200 g of onion;
50 g of cherry tomatoes;
30 g dried apricots;
1 head of garlic;
1 pod of chili;
20 ml of olive oil (+ oil for frying meat);
20 g of pork fat;
3 g of turmeric;
3 g ground paprika;
5 g of fenugreek seeds;
bay leaf, dried thyme, salt.

A method of preparing pilaf from pork with dried apricots and cherry tomatoes

First prepare the meat. Cut chilled boneless pork into pieces about 2 centimeters in size. Dry the pieces of meat with a paper towel and fry in well-heated refined olive oil for 1-2 minutes on each side.

In a roasting pan we heat odorless olive oil (you can take any vegetable oil) and pork fat. Put finely chopped onions in the preheated fat, add the crushed cloves of garlic and a chili pepper pod chopped into rings.

Cut the carrots into cubes 1 cm in size, fry with onions for 5-6 minutes.

On top of the fried vegetables, put the pieces of pork.

We wash white rice with running cold water, dry it on a towel. For pilaf, take long steamed rice or basmati. Rice should be of high quality, otherwise instead of pilaf, sticky rice porridge will turn out.

Pour the cereal onto the meat and add 2 bay leaves.

We put cherry tomatoes on top, press them so that the tomatoes “drown”.

Pour seasonings - ground turmeric, ground paprika, fenugreek seeds and salt. Instead of salt, you can use broth cubes, it will turn out tastier with them.

Pour cold water into the fryer so that it overlaps the contents by 1 centimeter. Add the thoroughly washed dried apricots.

Put the thyme sprigs on top, close tightly and bring the contents of the roasting pan to a boil over high heat.

We reduce the gas to minimum combustion, close the frypot tightly, cook for 1 hour, do not open the lid.

We leave the finished pork pilaf with dried apricots and cherry tomatoes in the roasting pan for 20 minutes, then remove the lid, get the cherry, carefully mix the remaining ingredients and put them on a plate with a slide. We put tomatoes on top, decorate with fresh herbs, immediately serve to the table.

Pork pilaf with dried apricots and cherry tomatoes is ready. Enjoy your meal!