Pork Plov with Long-Grain Rice and Whole Garlic

Name: Pork Plov with Long-Grain Rice and Whole Garlic
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
Cuisine: Central Asian-inspired
Ingredients: 500 g pork shoulder, cubed; 300 g long-grain rice, rinsed; 2 whole medium onions, sliced; 2 whole medium carrots, cut into matchsticks; 1 whole garlic head; 50 ml vegetable oil; 1 tsp ground cumin; 1/2 tsp turmeric; 1/2 tsp sweet paprika; 1 tsp salt; 500 ml hot water

This stovetop pork plov combines browned meat, sweet carrots and long-grain rice in one heavy pot.

By Lera BruminaUpdated October 2, 2026

Total 1 hr 25 minMakes 6 servings

Jump to Recipe

This stovetop pork plov combines browned meat, sweet carrots and long-grain rice in one heavy pot. Rinse the rice thoroughly and lay it over the meat without stirring so the grains stay distinct. A whole garlic head and cumin scent the steam. The source liquid amount is adjusted for a practical covered cook; check the rice near the end and add only a small splash if still firm. Heat oil in a heavy pot and brown pork well; add onions and carrots and cook 8 minutes. Stir in cumin, turmeric, paprika and salt with 200 ml hot water; simmer covered 20 minutes. Spread rinsed rice over pork without stirring, nestle garlic head in center and pour remaining hot water around the edge.

Pork Plov with Long-Grain Rice and Whole Garlic

How to tell when it is ready

Turn off heat, rest covered 10 minutes, then fluff rice and mix with pork and vegetables.

Tips

Heat oil in a heavy pot and brown pork well.
Stir in cumin, turmeric, paprika and salt with 200 ml hot water.
Spread rinsed rice over pork without stirring, nestle garlic head in center and pour remaining hot water around the edge.
Bring to a gentle boil, cover and cook over low heat 25 to 30 minutes until rice is tender and pork reaches at least 63°C (145°F).

Troubleshooting

If rice is hard, add a little hot water and steam longer.
If pork is tough, extend its first covered simmer.

Substitutions

Use boneless chicken thigh and cook to 74°C.
Use basmati rice for long-grain rice.

Variations

Add dried barberries.
Use mild chili with the spices.

Serving suggestions

Serve with cucumber salad.
Add pickled vegetables.
Scatter parsley.
Offer plain yogurt.

Make ahead

Prepare the measured ingredients in advance. Refrigerate in shallow containers up to 3 days; reheat to 74°C (165°F).

Storage

Refrigerate in shallow containers up to 3 days; reheat to 74°C (165°F).

Food safety

Cook intact pork to at least 63°C (145°F); cool cooked rice promptly and refrigerate within 2 hours.

Frequently asked questions

How do I know pork plov with carrots and garlic is ready?

Turn off heat, rest covered 10 minutes, then fluff rice and mix with pork and vegetables.

How should I store pork plov with carrots and garlic?

Refrigerate in shallow containers up to 3 days; reheat to 74°C (165°F).

Serve with cucumber salad. Refrigerate in shallow containers up to 3 days; reheat to 74°C (165°F).

About the author

Lera Brumina

Lera Brumina shares creative recipes shaped by Ukrainian food traditions and international influences. She focuses on baking, desserts and modern variations, with approachable instructions and practical ideas for home cooks.

Pork Plov with Long-Grain Rice and Whole Garlic