Fluffy Pork Pilaf in a Pot on the Stovetop
Incredibly tasty, made from simple ingredients - an ideal family dinner! Pork pilaf cooked in a pot on the stovetop turns out fluffy, filling, and delicious. It’s easier than it seems, even a beginner can manage. A great main course for lunch or dinner.
Updated : 09 January, 2026
Easy
About 20 min.
Ingredients
500 grams
Pork
250 grams
Rice
1
Carrot
1
Onion
2
Garlic
1
Laurel leaf
2 tablespoon
Vegetable oil
1 teaspoon
Dry spices
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook fluffy pork pilaf in a pot on the stovetop? First, prepare the needed ingredients. Pilaf is usually made with boneless pork. You can use ham/leg, neck/shoulder, or shoulder blade. I used pork leg.
Step 2
Rinse the pork, pat it dry, and cut into medium pieces.
Step 3
Rinse the rice thoroughly until the water runs clear. It’s best to use parboiled, polished rice meant for pilaf - it won’t turn mushy and keeps its shape well.
Step 4
Peel the carrots and cut them into thin matchsticks.
Step 5
Peel the onion. Usually it’s added diced small, but I typically add the onion whole and discard it at the end.
Step 6
In a thick-bottomed pot, heat vegetable oil. Add the pork and sear over high heat until golden brown. If your pot is small, sear the pork in batches so it releases less moisture. High-heat searing “seals” the juices inside so the pork stays juicy.
Step 7
Add spices and salt to the meat and mix quickly. For pilaf, it’s best not to use enamel cookware - meat and spices can burn and stick, and scrubbing may damage the enamel. Use stainless steel or nonstick cookware instead.
Step 8
Add the carrots to the meat and sauté, stirring, over medium heat for 2-3 minutes. If you want to add the onion chopped, add it at this stage together with the carrots.
Step 9
Pour in 1 cup of boiling water, add the whole onion (if you haven’t added it chopped), and add the bay leaf.
Step 10
Cover with a lid and simmer over low heat for 20 minutes, until the meat is tender and most of the liquid has evaporated.
Step 11
Sprinkle the rinsed rice evenly over the meat and level it out. The rice should stay on top - do not mix it into the meat.
Step 12
Pour hot water over the meat and rice so the rice is covered by about 1 cm (about 1/2 inch) of liquid. I used about 1½ cups of water. It’s important not to add too much water - otherwise it will take longer to evaporate and the rice may overcook and lose its shape.
Step 13
Cover again and simmer over very low heat until the liquid evaporates, about 25-30 minutes. Do not stir the rice during this time.
Step 14
Mix the cooked rice with the meat. Place garlic cloves on top.
Step 15
Cover again and let the pilaf rest for another 15 minutes. Enjoy!
Author note
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