Pork and rice in a cauldron

Name: Pork and rice in a cauldron - Jeana E.
Ingredients: 670 g pork pulp; 200 g pre; cooked long grain rice; 6 green onions; about 40 g of 10 vegetables from Knorr

Meat - Pork and rice in a cauldron by Jeana E. - Recipia

Last night I had exactly 670 grams of pork shoulder left, and since I wasn't in the mood for complicated dishes, I made rice in a cauldron with meat, quite quickly. I usually use what I have on hand, so I went with green onions and dehydrated vegetables from a Knorr packet. I didn't try to invent anything, just to put together what I had and make something filling. Quick Info Total time: approx. 50 minutes Preparation time: 10-15 minutes Cooking time: 35-40 minutes Servings: 4 Difficulty: easy Recipe type: quick dinner, pork pilaf Ingredients 670 g pork shoulder 200 g long grain parboiled rice 6 green onion stalks (approx. 40 g) 1 packet (10 g) dehydrated vegetables from Knorr oil for frying (approx. 2-3 tablespoons) 1 cup water (approx. 250 ml) for the meat salt (only for the meat; do not add to the rice as the dehydrated vegetables are salty) Preparation method 1. Wash the pork shoulder and cut it into suitable pieces, about 2-3 cm. 2. Heat the oil in a cauldron. Add the meat and lightly brown it, stirring occasionally, until it turns white on all sides. 3. Sprinkle a pinch of salt over the meat, then pour in a cup of water. Cover and let the meat simmer over medium heat. 4. After 25-30 minutes, lift the lid and let the liquid reduce. Leave the meat on the heat for another 5-10 minutes, stirring until it lightly browns. 5. In another cauldron or small pot, finely chop the green onions and sauté them in a little oil for 2-3 minutes until softened. 6. Add the dehydrated vegetables and stir for 1 minute. 7. Place the parboiled rice over the onions and vegetables in the cauldron, mix, then pour enough water to cover the rice by about a finger's width. 8. Let it simmer on low heat without adding salt. The parboiled rice cooks quite quickly, it will be ready in 10-12 minutes – the grain should remain whole, not mushy. 9. Serve the meat alongside the rice. It goes well with a simple salad of tomatoes and cucumbers or whatever you have on hand. Why I make this recipe often It’s a quick version of pilaf with meat, without having to stand by the stove for hours. The ingredients are simple and easily found, and they don’t take long to clean or cut. It’s filling and works for multiple people. I like that you can control how salty or spiced it is, depending on what you add. Tips and variations Tips If you want the meat to be more tender, cut the pieces quite small and don’t rush the simmering part. Use a cauldron or pot with a thick bottom, so the meat or rice doesn't burn. Do not add extra salt to the rice if you are using a packet with dehydrated vegetables from Knorr; it's already salty enough. If the rice absorbs the water too quickly, you can add a little more during cooking, but not too much, so it doesn’t turn mushy. Substitutions You can use dried onion instead of green onion if you have nothing else. Parboiled rice can be replaced with regular rice, but the cooking time will be longer, and you may need more water. If you don’t have dehydrated vegetables, just use onion and a little salt, but it will be simpler in taste. Variations You can add other vegetables (if you have), such as bell peppers, but it’s not mandatory. The pork shoulder can be replaced with another lean meat (beef, turkey), but cooking times will differ. Serving ideas The simplest way is with a fresh salad, tomatoes, and cucumbers. It also goes well with pickles or a fresh cucumber on the side if you don’t feel like anything else. Frequently asked questions 1. Can I use rice that isn’t parboiled? Yes, but you will need to increase the cooking time and add more water. Check occasionally to make sure it doesn’t stick. 2. What if I don’t have a cauldron? You can use a regular pot, but it should have a thick bottom, so neither the meat nor the rice burns. 3. Is it too salty if I use the whole packet of Knorr vegetables? It can be quite salty. Taste before adding any other salt. 4. Can I use another type of meat? Yes, but adjust the cooking time – beef or turkey requires different times. 5. What if the rice is too soft? This happens if you added too much water or left it on the heat too long. It’s important to use parboiled rice and check the grain after 10 minutes. Nutritional values Estimated per serving: 410-430 kcal Protein: 27-30 g Carbohydrates: 44-48 g Fats: 14-17 g Sodium may be high if you use the whole packet of Knorr vegetables. These are just estimates, values may vary depending on the exact ingredients used. Storage and reheating It keeps well in the fridge, in a closed container, for up to 2 days. When reheating, add a tablespoon of water to prevent it from drying out too much. The rice may soften a little, but the taste remains good. More than two days is not recommended, as the rice becomes mushy.

Preparation

We wash the meat, cut it into pieces, and put it in the hot oil in the pot. We let it brown on all sides, add a pinch of salt and a cup of water, cover it, and let it steam over medium heat. Towards the end, we lift the lid and let it brown slightly. We also prepare the rice. We chop the onion finely, put it in the small pot, add the vegetables from Knorr, then the rice, and cover with water, letting it simmer over low heat. Since the rice is parboiled, it doesn't take long to cook. It can be served with a salad of tomatoes and cucumbers, which is what I had on hand, or any salad you prefer. We don't add salt to the rice since it has enough from the Knorr vegetables, it's actually a bit salty... but we drink plenty of water, as it's recommended.

Pork and rice in a cauldron

Preparation

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