John Myers
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Serbian Style Pilaff in Roman Pot with Rice
The perfect serbian style pilaff in roman pot with rice recipe with a picture and simple step-by-step instructions.
- 1 Fresh pork fillet approx. 500 g
- 50 g Salted bacon
- 2 tbsp Butter
- 500 g Paprika (red, yellow and green)
- 3 2-3 Zwiebeln ca. 250 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 Small can of tomato paste 70 g
- 500 ml Clear broth (2 teaspoons instant)
- 1 tsp Salt
- 1 tsp Sweet paprika
- 1 tsp Sambal oelek
- 8 tbsp Grated hard cheese
- 250 g Fragrant rice
- 450 ml Water
- 1 tsp Salt
- 2 Small tomatoes for garnish
Cooking rice:
- Cook rice according to the spring rice method (see my recipe: Cooking rice) in salted water (450ml / 1 teaspoon) for about 20 minutes and keep warm.
Roman pot:
- Soak the römertopf for about 30 minutes.
Preparation:
- Parry the pork fillet, wash it, pat dry with kitchen paper, halve lengthways and cut into slices (approx. 1 cm thick). Dice the bacon. Clean and wash the peppers and cut into small diamonds. Peel the onions, cut into eighths and cut into wedges. Peel and finely dice the garlic cloves. Clean, wash and finely dice the chilli pepper. Mix the broth (500 ml / 2 teaspoons instant) with the tomato paste (1 small can / 70 g) and the spices (1 teaspoon salt, 1 teaspoon sweet paprika and 1 teaspoon sambal oelek).
Cook:
- Heat the bacon with the butter in a pan, fry the pork fillet slices vigorously, remove and place in the Römertopf. Now fry the onion wedges with the garlic clove cubes and chilli pepper cubes in the bacon and butter pan. Add the peppers and stir-fry / stir-fry for about 1 – 2 minutes and distribute everything over the seared pork fillet slices. Sprinkle with the hard cheese (4 tbsp) and pour the broth with the spices over it. Close the Römertopf and bake / bake in the preheated oven at 200 ° C for approx. 30 – 35. Take out of the oven and sprinkle with hard cheese (4 tbsp) again.
Serve:
- Serve the Serbian-style pilaff garnished with rice and ½ tomato.
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