Welcome to a recipe that will fill your home with warmth and incredible aromas! Today, we're making Pork Plov, a beloved and hearty rice dish with roots in Central Asian cuisine. While traditionally made with lamb in a special cauldron called a kazan, this version is wonderfully adapted for the modern kitchen, using pork for a rich flavor and a simple Dutch oven (or utyatnitsa) on the stovetop. The magic of this dish lies in its method: layering ingredients and slow-cooking them to perfection, resulting in incredibly tender meat and perfectly separate, fluffy grains of rice. It's more than just a meal; it's a comforting experience perfect for sharing with loved ones.
Delicious pork plov in a Dutch oven on the stovetop
Ingredients for Pork Plov in a Dutch Oven on the Stovetop
- 600 g pork tenderloin
- 2 cups basmati rice
- 3 onions
- 3 medium carrots
- 4 tsp plov seasoning (a pre-made spice blend for pilaf, typically including cumin, coriander, and barberries)
- 2 tsp ground sweet paprika
- 2-3 heads of young garlic
- 4 bay leaves
- 65 ml vegetable oil
- water, salt, fresh herbs for serving
How to cook delicious pork plov in a Dutch oven on the stovetop
Finely chop the onions. Place a cast-iron utyatnitsa (a type of oval Dutch oven) on the stove and pour in refined, odorless vegetable oil. Heat the oil, add the chopped onion, and cook, stirring, for 10-12 minutes until the onion becomes translucent.
Sauté finely chopped onion in the Dutch oven until translucent
Slice the carrots into medium-thick pieces; no need to chop them too finely, so the carrot pieces remain whole during the cooking process of the pork plov (a traditional rice pilaf dish) in the Dutch oven. Add the sliced carrots and sauté with the onions until the vegetables are soft.
Cut the pork tenderloin into cubes about 2 centimeters in size. Push the onions and carrots to the side, add the meat, and sear for a few minutes, browning the pieces on all sides.
Next, mix the ingredients and cook everything together over medium heat for another couple of minutes.
Add carrots, sauté with the onion until soft
Brown the pork pieces on the side of the vegetables
Mix the ingredients and cook everything together for another couple of minutes
Sprinkle in the plov seasonings and ground sweet paprika. You can create your own spice blend, but it’s better to turn to the professionals. Spice merchants at the market can assemble the right bouquet of seasonings that is perfect for a delicious pork plov.
Add the seasonings
At this stage, it’s time for the rice. Pour the grains over the meat in an even layer. The rice should be distributed evenly to completely cover the contents of the roasting pan.
Pour the rice over the meat in an even layer
Cut the heads of young garlic in half, press them into the rice, and add a few bay leaves. If the garlic is mature, one head is sufficient.
Add garlic and bay leaf
Next, carefully pour in water, trying not to disturb the rice layer. You need to add enough water so that it is 2-2.5 centimeters above the contents. Then, add salt to taste.
Add water and salt
Cover with a lid and place a towel on top to cover any gaps, but make sure it doesn’t hang down low. Cook the pork plov in the Dutch oven over low heat for 1 hour, then let it “rest” for 20-30 minutes.
Cook the pork plov in the Dutch oven for 1 hour, then let it rest for 20-30 minutes
Before serving, gently mix the pork plov and transfer it to a platter.
Pork plov in the Dutch oven is ready!
And there you have it—a magnificent platter of Pork Plov, ready to be the star of your dinner table! The final, crucial step of letting it rest allows the flavors to meld and the rice to achieve that perfect, fluffy texture. Traditionally, plov is served on a large communal dish, symbolizing hospitality and togetherness. For a complete meal, serve it with a simple, fresh salad of tomatoes and onions, often called "achichuk," to cut through the richness. We hope this recipe brings you as much joy in making it as it will in eating it. Enjoy every flavorful bite!
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