In a large pot, we start by adding a little oil, which will heat over medium heat. Once the oil is warm, we add the pork meat cut into large cubes, frying it on both sides until it becomes nicely browned. This process will intensify the flavors and provide a delicious base for our dish. After the meat has developed a golden crust, we pour in a glass of white wine, which will add a touch of elegance and depth to the taste. We season with salt, pepper, and add 1-2 bay leaves to infuse the dish with their characteristic flavors. We cover the pot and let everything simmer on low heat, allowing the meat to tenderize and absorb all the flavors.
As the meat cooks, we take care of the soup. In a separate pot, we add 1 liter of water and bring it to a boil. When the water starts to boil, we add the carrot, celery, parsley root, onion, and bell pepper, all vegetables roughly chopped to add texture and flavor to the soup. We season to taste with salt and pepper. We let the soup boil for about 30 minutes until the vegetables become tender and the flavor develops.
Meanwhile, we take care of the rice. We wash the rice in 4-5 waters to remove excess starch, which will help achieve a slightly fluffier pilaf. Once the rice is clean, we place it in a pot where we have poured a cup of oil, gently mixing to coat it evenly. After the soup is ready, we strain it and pour it over the rice, ensuring that the liquid covers the rice by about three fingers. We transfer the pot to the preheated oven at a moderate heat and let it bake for about 30 minutes.
In the last 10 minutes of baking, we remove the pilaf from the oven and add the sliced pork, placing it on top of the rice. We return the pot to the oven to allow the flavors to combine and the meat to heat through. After the cooking time is up, we take the pilaf out of the oven, let it rest for a few minutes, and then serve the dish warm, alongside a fresh red cabbage salad. This mix of flavors and textures will delight any gourmet. Enjoy your meal! A portion of rice provides 4 servings of pilaf, perfect for a family meal or with friends.
As the meat cooks, we take care of the soup. In a separate pot, we add 1 liter of water and bring it to a boil. When the water starts to boil, we add the carrot, celery, parsley root, onion, and bell pepper, all vegetables roughly chopped to add texture and flavor to the soup. We season to taste with salt and pepper. We let the soup boil for about 30 minutes until the vegetables become tender and the flavor develops.
Meanwhile, we take care of the rice. We wash the rice in 4-5 waters to remove excess starch, which will help achieve a slightly fluffier pilaf. Once the rice is clean, we place it in a pot where we have poured a cup of oil, gently mixing to coat it evenly. After the soup is ready, we strain it and pour it over the rice, ensuring that the liquid covers the rice by about three fingers. We transfer the pot to the preheated oven at a moderate heat and let it bake for about 30 minutes.
In the last 10 minutes of baking, we remove the pilaf from the oven and add the sliced pork, placing it on top of the rice. We return the pot to the oven to allow the flavors to combine and the meat to heat through. After the cooking time is up, we take the pilaf out of the oven, let it rest for a few minutes, and then serve the dish warm, alongside a fresh red cabbage salad. This mix of flavors and textures will delight any gourmet. Enjoy your meal! A portion of rice provides 4 servings of pilaf, perfect for a family meal or with friends.
Ingredients
500 g pork; Salt and pepper to taste; 1 large cup of rice; 1 liter of water; 1 small cup of oil; 1 carrot; 1 bell pepper; 1 onion; 1 parsley root; 1 small celery.