Name: Khmeli Suneli Pork Rice Skillet Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Russian, Ukrainian, Armenian, Georgian, Native American
Ingredients: 1.5 pounds pork loin, cut into 1-inch cubes; 2 tablespoons khmeli-suneli spice blend; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 teaspoons fish sauce; 2 tablespoons vegetable oil; 2 medium carrots, peeled and sliced into thin rounds; 1 medium onion, diced; 1.5 cups long-grain white rice, rinsed until water runs clear; 3 cups chicken or vegetable broth; 2 bay leaves

Description

Seasoned pork loin roasted with carrots and finished in the oven over white rice seasoned with Georgian khmeli-suneli and subtle fish sauce for umami punch. Blending Russian winter pilaf with Caucasian spices creates a rustic, quick-roasted meal evoking medieval tavern fare in under 30 minutes active time. This one-pan dish delivers savory depth with minimal effort while fusing multiple culinary traditions.

Cultural Background

The dish draws from Russian and Ukrainian plov or pilaf traditions, where pork is cooked with rice and carrots in a one-pot method dating back centuries as hearty winter fare for travelers and families. Georgian khmeli-suneli spice blend, used for centuries in Caucasian meat and rice dishes like kharcho, adds aromatic coriander, fenugreek, and herbs. Subtle Native American influences appear in the roasting technique reminiscent of indigenous hearth cooking and the use of umami enhancers echoing traditional flavor balancing, while Armenian elements reinforce the savory rice-meat combinations common in regional stews. Fish sauce nods to broader Eurasian umami practices adapted here for modern convenience.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 40 minutes
TOTAL TIME: 55 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1.5 pounds pork loin, cut into 1-inch cubes
2 tablespoons khmeli-suneli spice blend
1 teaspoon salt
0.5 teaspoon black pepper
2 teaspoons fish sauce
2 tablespoons vegetable oil
2 medium carrots, peeled and sliced into thin rounds
1 medium onion, diced
1.5 cups long-grain white rice, rinsed until water runs clear
3 cups chicken or vegetable broth
2 bay leaves

Instructions

Preheat oven to 375 degrees Fahrenheit. In a large bowl, toss pork cubes with 1 tablespoon khmeli-suneli, salt, pepper, and fish sauce until evenly coated; set aside for 5 minutes.
Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add pork and sear for 3-4 minutes until browned on all sides, then remove to a plate.
In the same skillet, add remaining 1 tablespoon oil, diced onion, and sliced carrots; cook for 4-5 minutes until onion softens and carrots begin to brown slightly.
Stir in rinsed rice, remaining 1 tablespoon khmeli-suneli, and bay leaves; toast for 1-2 minutes until rice turns slightly opaque.
Pour in broth, scraping any browned bits from the bottom; bring to a simmer over medium heat.
Nestle seared pork cubes evenly into the rice mixture, cover skillet tightly with a lid or foil, and transfer to the preheated oven.
Bake for 35-40 minutes until rice is tender, liquid is absorbed, and pork reaches an internal temperature of 145 degrees Fahrenheit; remove from oven, let rest covered for 5 minutes, then fluff rice gently with a fork before serving.

Tips

- For even cooking, ensure the skillet is fully covered during baking to trap steam and prevent dry rice edges.
- Avoid over-searing the pork initially as it will finish cooking in the oven; a quick brown is enough to build flavor without drying the meat.
- Substitute khmeli-suneli with a mix of ground coriander, dried dill, fenugreek, and marjoram if unavailable; brown rice can replace white for a nuttier texture but add 10-15 minutes to bake time.

Nutrition

Calories: 520
Protein: 38 grams
Carbs: 52 grams
Fat: 18 grams