Pilaf with tomato paste and pork in a pan on the stove

6 servings
1 hour 20 min

How to make pilaf with tomato paste and pork in a pan on the stove? To cook pilaf in a saucepan, you definitely need to take a saucepan with a thickened bottom, since the pilaf should languish for a long time on a low heat under the lid and not burn. For 6 servings, take 800g of pork pulp, 2 cups of rice, carrots and onions, a tablespoon of tomato paste, 6 tablespoons of vegetable oil, a teaspoon of salt and spices for pilaf.

Pour 4 tablespoons of vegetable oil into the pan, two into the pan.

Cut the pork into large pieces, like a goulash.

Put the chopped meat in a frying pan with vegetable oil.

Fry the pork over a high heat, stirring, for 15 minutes.

Meanwhile, cut the peeled onions and carrots into small cubes.

Place the chopped onions and carrots on the bottom of the pan in vegetable oil.

After 15 minutes of frying, the pork will brown and the liquid from the pan will evaporate. Remove the pan from the stove.

Put the fried pork in a saucepan on vegetables.

Then sprinkle salt and spices on the meat.

Rinse rice well with cold water.

With washed rice, cover a layer of fried meat in a saucepan.

Top the rice with the remaining salt and spices.

We dilute tomato paste in a glass of warm water.

Then we pour the diluted tomato into a saucepan, add 3 more glasses of hot water and put the saucepan on a high heat.

After half a minute, set the fire to a minimum, cover the pan with a lid and leave the pilaf to cook for an hour. We do not lift the cover until the pilaf is ready.

After an hour, the pilaf with pork in the pan is ready. Remove the pan from the stove, open the lid and mix.

Immediately lay out the hot pilaf with pork in plates and serve it on the table.

And we serve vegetables to pilaf - fresh or canned according to the season.