My Favorite Pork Rice Pilaf
I’ve been meaning to share a pork rice pilaf recipe for a long time, but I wanted to put my own spin on the traditional, well-known Bácska-style meat with rice. Don’t get me wrong, that version is absolutely delicious too, but I make mine a little differently.
For starters, I’m not a big fan of having to pick around bits of pepper and tomato skin in a stew. Of course, you could peel everything beforehand… but honestly, who has the time? I prefer to keep things simple: I don’t use tomatoes at all, and when it comes to peppers, I choose a variety whose skin I’m happy to eat.
And when it comes to the rice, there’s no question: basmati is my favorite, so it simply had to be part of my version of rice with meat.
Different homes, different versions of rice with meat. This is how I like mine. A little Hungarian, a little Mediterranean. 🙂
Tip
Serve it with some pickles on the side – such as pickled cucumber, pearl onions, or even traditional fermented pickles. They complement the dish beautifully and not only make the meal even more delicious, but vinegar-based pickles have another benefit too: the acids can help support the digestion of fats and carbohydrates.
e-book (pdf)
Lunch and Dinner Ideas for Summer
Bring fresh, light, and vibrant flavors to your table with this collection of summer lunch and dinner recipes. You’ll also find zucchini-based dishes, refreshing pasta salads, and easy grilled meals, perfect for sunny days, garden lunches, or relaxed summer evenings.
All recipes are designed to be quick, simple, and nourishing, so you can enjoy cooking even on busy summer days.
My Favorite Pork Rice Pilaf
Ingredients
- 500 g pork shoulder
- 1½ tablespoons olive oil
- 1 large onion
- 2 teaspoons sweet red paprika powder (Hungarian)
- salt to taste (1-2 teaspoons)
- ground black pepper
- 2 cloves garlic
- water
- 300 g basmati rice (I used Golden Sun basmati rice, available at Lidl)
- 200 g mixed-colour bell peppers
- ½ bunch fresh parsley
Instructions
- Peel and dice the onion. Peel and crush the garlic. Finely chop the parsley. Cut the bell peppers into small cubes.
- Trim the pork shoulder and cut it into approximately 2 × 2 cm cubes.
- Heat the olive oil in a large pot, then add the onion. Cook over medium heat until translucent. Remove the pot from the heat, sprinkle in the paprika powder, and stir well to combine.
- Add the diced pork, season with salt and pepper, and mix thoroughly. Pour in enough water to cover the meat. Bring to a boil, then reduce the heat to low and simmer the meat, partially covered, until tender. Stir occasionally and add a little more water if necessary.
- The cooking time will depend on the quality and tenderness of the meat, but it should take approximately 60 minutes. By the end, the meat should be completely tender, with a relatively small amount of thick, flavorful gravy remaining underneath.
- Meanwhile, cook the rice according to the instructions on the package. If the basmati rice you are using calls for 600 ml of water per 300 g of rice, use that ratio. Season the water with salt and bring it to a boil, then add the rice. Reduce the heat to low, cover, and cook. Avoid stirring the rice too often while it cooks. Once done, remove it from the heat and let it rest, covered, for the amount of time specified on the package.
- Once the meat is tender, add the crushed garlic and diced bell peppers. Stir to combine, then cover and cook for about 5-8 minutes, until the peppers have softened slightly but are not completely cooked down.
- Add the cooked rice and finely chopped parsley. Gently fold everything together, taking care not to break the rice grains. Adjust the seasoning with a little more salt and pepper if needed.
- Cover and cook for another 2-3 minutes to allow the flavors to come together, then serve.
Calories and macros
Did you like it? There’s more where that came from. 🙂 Sign up for my newsletter!
