Go Back
My Favorite Pork Rice Pilaf

My Favorite Pork Rice Pilaf

Made without bell peppers or tomatoes, served with basmati rice
Author: Rita Földi
Total time:1 hour 30 minutes
Course: Lunch
Cuisine: Hungarian, Mediterranean
Type: dairy free, pork
Servings: 6 servings
Calories: 351kcal
Print

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

1 serving
Energy: 351 calories
Protein: 21 grams
Carbohydrates: 44 grams
Fat: 9 grams