Pilaf with pork in a slow cooker

4 servings
1 hour 15 min

How to make pilaf with pork in a slow cooker? To make pilaf, prepare all the necessary ingredients. Use long-grain rice. You can take steamed. The plus of such rice is that it does not boil. Pork can be taken any part without bones. To get the mildest taste of pilaf, use pork with the least amount of fat.

Cut the pork into small pieces, roughly the same size. If the meat was frozen, then, first, it must be thawed. Preheat the multicooker bowl to a hot state by turning on the & quot; Roast & quot; mode for 30 minutes. Pour the vegetable oil into the bowl. Put the chopped pork in the hot oil and fry until golden. At the beginning of frying, juice will be released from the meat, but it will evaporate very quickly and the meat will begin to fry.

While the meat is frying, take up vegetables. Peel and grind the onions and carrots. Grate the carrots over a coarse grater, and cut the onions. You do not need to cut very finely. If you like vegetables to be more palpable, then you can simply cut carrots into bars.

Add the crushed vegetables to the bowl to the meat. Fry everything together for 3-5 minutes, stirring periodically so that nothing burns.

Rinse rice well several times in cool water. Water after flushing should remain clear. Drain all excess water.

Add the washed rice to the bowl Fill everything with hot water. Why is it hot? This is necessary so that there is no sharp temperature drop in meat. Otherwise, it risks becoming tough. And in hot water, rice immediately begins to prepare. To taste, add salt and spices for pilaf. If desired, at this stage, you can add some garlic to the bowl. Close the multicooker lid and turn on the & quot; Baking & quot; mode for 20 minutes.

After a predetermined time, the multicooker will beep. The dish is done! Stir the pilaf and arrange on plates and serve to the table.

Enjoy your meal!