Pork Pilaf over a Fire in a Cauldron
The tastiest and brightest, with a smoky aroma that is simply irresistible. Pork pilaf over a fire in a cauldron is perfect for a picnic or gathering outdoors with family and friends. This pilaf, cooked in nature, has a wonderful aroma and will undoubtedly please everyone.
Updated : 19 June, 2026
Easy
About 20 min.
Ingredients
1.5 kilograms
Pork
1 kilograms
Rice
1 kilograms
Carrot
600 grams
Onion
0.5 cup
Vegetable oil
1 teaspoon
Cumin
1 tablespoon
Barberry
2 teaspoon
Curcuma
to taste
Garlic
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. The pilaf base can be made spicy or more aromatic depending on your preferences. You can add dried fruit, barberries, turmeric, or cumin. Choose rice varieties suitable for pilaf, such as long-grain rice, basmati, and similar types.
Step 2
Wash the pork under running water, pat it dry, and cut it into medium-sized pieces. Pork neck, shoulder, or belly work especially well for pilaf. If the meat has a few layers of fat, the dish will turn out even tastier. Peel the carrot and onion and rinse them. Separate 1 head of garlic into cloves, peel some of them, and leave some in their skins. Rinse the garlic under running water.
Step 3
Cut the onion into medium cubes and chop the carrot into batons. Choose the size of the batons to your liking. In this recipe, the carrot was cut fairly large.
Step 4
Light the fire and place a dry cauldron over high heat so it warms up well. Pour in the oil and leave it for 5–10 minutes. Using a slotted spoon, carefully splash the hot oil over the sides of the cauldron so they heat evenly. Be careful not to burn yourself. Put the chopped pork into the hot oil.
Step 5
Fry the pieces for about 7–10 minutes, stirring constantly, until a golden crust forms. Add the onion to the meat. Stir everything again.
Step 6
Fry the contents of the cauldron for a few more minutes. It is important that at this stage the heat under the cauldron remains high so the ingredients fry rather than stew. Add the carrot and fry for about 5 more minutes.
Step 7
Add cumin, barberries, and the garlic cloves to the cauldron. Pour in 1/2 cup of water, season with salt to taste, stir, and cover with a lid. How long should the pilaf base stew before adding the rice? Cook for about 15 minutes. At this point, reduce the fire to medium so the vegetables stew gently. Open the lid, carefully stir the pilaf base, and then add the rice.
Step 8
Rinse the rice several times under running water until the water runs clear. Spread the rice in an even layer over the pilaf base. Evenly sprinkle the turmeric over the surface of the rice.
Step 9
Push the whole head of garlic into the center of the cauldron. Pour in hot water so the liquid covers the rice by 1 to 1.5 cm, about 1/2 inch. Cover the cauldron with a lid and cook for about 20 minutes. The exact time will depend on the type of rice you use. Follow the instructions on the rice package. If your rice needs more time, leave the cauldron over the fire a little longer.
Step 10
The main thing is not to leave the rice too long under a closed lid, otherwise you may end up with porridge instead of pilaf. Open the lid and gently stir the pilaf. If there is still liquid left in the cauldron, add a couple more pieces of wood to the fire and leave it until the water evaporates. Delicious pilaf over a fire in a cauldron is ready!
Author note
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