Buckwheat porridge in a pot
Description
The dish is prepared without unnecessary complications. This recipe for buckwheat porridge baked in a pot is probably my family's favorite. Of course, buckwheat in any form always goes down well with us, but prepared this way, the porridge becomes so delicious and aromatic that you'll want to lick your fingers. It has everything: mushrooms, juicy pork belly, and when you bake it all together in a pot, the ingredients absorb each other's juices, resulting in a rich, tender porridge. Be sure to try making this wonderful dish—it won't take much of your time, and your loved ones will certainly appreciate the result. Now I'll gladly tell you how to make buckwheat porridge in a pot. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, we need to thoroughly rinse the buckwheat groats, peel the onion and carrot, and defrost the mushrooms (if they were frozen).
- 2
Step 2
Cut the pork belly into cubes and fry in a skillet. If the pork belly does not release enough fat, you can add a small amount of vegetable oil.
- 3
Step 3
Transfer the brisket to a separate dish, and place the finely chopped onion and grated carrot onto the skillet. Sauté for 5-7 minutes, then add the mushrooms and cook everything together for 10-15 minutes.
- 4
Step 4
Now place the buckwheat into the casserole dish and pour in water so that the liquid level is 1 centimeter above the buckwheat. Place the fried bacon on top of the buckwheat, then add the mixture of onion, mushrooms, and carrots. Season with salt and pepper to taste, cover with a lid. Put the casserole dish into the oven and set the temperature to 200-220 degrees Celsius; cook for 45-50 minutes.
- 5
Step 5
Now our buckwheat is ready, and we can start dinner. Enjoy your meal, everyone!!!