Romanian pork pilaf with boneless pork leg

Ingredients

• 2 large onions (300 g)
• 2 medium yellow peppers (300 g)
• 1 medium red pepper (150 g)
• 4 medium carrots (400 g)
• 1 large parsley root (150 g)
• 1 slice celeriac (100 g)
• 50 ml oil
• 100 ml water
• 1.2 kg boneless pork leg
• 3000 ml hot water
• 1 teaspoon salt
• 1 tablespoon Vegeta
• 1/2 teaspoon ground pepper
• 1 bay leaf
• 400 g rice
• 1000 ml cold water for soaking the rice
• 15 g parsley leaves

Preparation

1. Peel, wash and finely chop the onion, peppers, carrots, parsley root and celeriac. Put them in a large pot with 50 ml oil and 100 ml water and cook for 10 minutes, stirring, until softened. 2. Pat the pork leg dry with paper towels and cut it into pieces about the size of the ones for goulash. Add it to the vegetables and cook everything for 10 minutes, stirring now and then. 3. Pour in 3000 ml hot water. Add 1 teaspoon salt, 1 tablespoon Vegeta, 1/2 teaspoon ground pepper and the bay leaf. Cover the pot and simmer over low heat for 65 minutes, until the meat is almost tender. Meanwhile, rinse the rice in several changes of water and leave it to soak in 1000 ml cold water; drain it when you add it to the pot. 4. Add the drained rice to the meat and simmer over low heat for 15 minutes, until the grains are soft. Turn off the heat, add the chopped parsley and leave the pilaf covered for 10 minutes.