Buckwheat with Pork (Stewed "Merchant-Style")
Description
The dish is prepared without unnecessary complications. This recipe was a real discovery for me at the time: you simultaneously get delicious meat and buckwheat porridge. I use a small cauldron or a pot with thick walls for cooking. This merchant-style buckwheat yields a large amount, enough to feed a big company. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. Wash and peel the carrot, grate it on a coarse grater. Peel the onion and finely chop. Pour sunflower oil into a frying pan and heat it up. Add the vegetables and sauté.
- 2
Step 2
2. Wash the pork and cut it into medium-sized pieces. Add the meat to the pan with the vegetables 10 minutes after starting to fry.
- 3
Step 3
3. Cook the skillet contents for 15 minutes, stirring occasionally.
- 4
Step 4
4. Measure 1.2 liters of water, add tomato paste, and mix.
- 5
Step 5
5. Add salt and ground black pepper to taste, mix the mixture.
- 6
Step 6
6. Rinse the buckwheat and pour it into the pan, mix well.
- 7
Step 7
7. Pour in the water with tomato paste and mix everything well.
- 8
Step 8
8. Peel a few garlic cloves and press through a garlic press, cover with a lid, and cook covered for 20 minutes.
- 9
Step 9
9. Wash the herbs and finely chop them. Serve the buckwheat hot, sprinkled with finely chopped herbs.