Which pork is best for pilaf

Usually, lamb is taken for pilaf, which is fried in fat tail fat. But sometimes you want to cook pork pilaf, and in order to copy this approach in relation to pilaf, you should start from 3 factors:

– pork should be fatty so that the pilaf does not turn out to be dry;

– at the same time that pork should be fat – it should have a lean component so that the pilaf is not “empty”;

– there should be a lot of pork, since when cooking pilaf, it is very fried.

Summarizing all of the above, for pilaf, pork is needed, which is fried until golden brown and saturates the garnish component of pilaf with meat juices to the maximum. Then pilaf will be, although not classic, but still pilaf.

Similar to the classic approach, lean (neck, tenderloin, even cheeks) meat can be fried in fat from the brisket or ridge. You can go against all the rules and cook pilaf with pork ribs – it turns out very tasty, the bones do their job and the pilaf takes on a deep meaty hue.

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