Pork Rice Pilaf

Pork Rice Pilaf is a hearty, one-pot dish that brings comfort and flavor to the table. Tender pork cubes simmer slowly until melt-in-your-mouth tender, then combine with fragrant jasmine rice, golden onions, and sweet carrots. A blend of paprika, oregano, garlic, and crushed red pepper infuses every bite with rich, savory depth.

This recipe is simple yet full of old-world charm, drawing from traditions where rice and meat came together to create filling, satisfying meals. The long simmer ensures the pork is juicy, while the rice absorbs all the savory flavors for a truly comforting finish.

Perfect for family dinners or meal prep, Pork Rice Pilaf is a dish that feels both rustic and timeless. Serve it warm, fluff the rice with a fork, and enjoy a satisfying meal that’s as nourishing as it is delicious.

INGREDIENTS

1.5 lb. Pork Lion, boneless filet
3 cups Jasmine Rice
1 1/2 cup Carrot, shredded
1 Onion, medium
4 tbsp. Sunflower Oil
2 Bay Leaves
1 Garlic, minced
1 tsp. Paprika
1 tsp. Oregano
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
1 tsp. Crushed Red Pepper
7 1/2 cups Water

INGREDIENTS

1. Brown the pork: Rinse pork and cut into 1-inch cubes. Heat 2 tbsp sunflower oil in a frying pan and sear the pork over medium heat until golden on all sides.

2. Simmer the meat: Transfer pork to a 3-quart pot. Add 4 cups water (enough to cover), ½ tsp salt, ½ tsp pepper, and 2 bay leaves. Bring to a boil, cover loosely, and cook on low-medium heat for 1½–2 hours, until the pork is tender. Add more water as needed to keep the pork covered.

3. Sauté vegetables: About 30 minutes before the pork is ready, heat 2 tbsp sunflower oil in a skillet. Sauté onions and shredded carrots until golden. Stir in ½ tsp salt, ½ tsp pepper, 1 tsp crushed red pepper, 1 tsp paprika, 1 tsp oregano, and minced garlic.

4. Add rice and aromatics: Fifteen minutes before the pork is done, remove the bay leaves. Add the sautéed vegetables, 3 cups jasmine rice, and 3½ cups water to the pot. Stir well and cover.

5. Cook the pilaf: Bring to a boil, reduce heat, and simmer for 15 minutes, stirring once. Remove from heat, rest for 5–7 minutes, then fluff with a fork. Serve warm.