Meat porridge in a casserole dish
Description
Buckwheat porridge with pork baked in a casserole dish is a hearty and aromatic dish, perfect for a family lunch or dinner. Tender pieces of pork cooked together with fluffy buckwheat and vegetables absorb the flavors of spices and simmer until fully cooked. Baking in casserole dishes helps retain the dish's juiciness and warmth, making it especially delicious and appetizing. Its simple preparation and rich flavor make this dish an essential part of any home menu.
Instructions
- 1
Step 1
Gather all the ingredients from the list. Peel the onion and carrot, wash the vegetables.
- 2
Step 2
Cut the meat into small pieces.
- 3
Step 3
Grate the carrot on a coarse grater. Cut the onion into small cubes.
- 4
Step 4
In a skillet, heat vegetable oil and add the pieces of meat, season with salt and pepper.
- 5
Step 5
Sauté over medium heat until a light golden crust forms.
- 6
Step 6
Add the chopped onion and carrot to the meat. Fry together until the vegetables are soft.
- 7
Step 7
Add tomato sauce to the meat and vegetables in the pan. Mix well.
- 8
Step 8
Pour in water until it covers the meat. Simmer over low heat for 10 minutes with the lid on.
- 9
Step 9
Rinse the buckwheat groats thoroughly.
- 10
Step 10
Place the buckwheat groats evenly into two clay pots (each pot has a volume of 450 ml).
- 11
Step 11
Spread the contents of the frying pan over the buckwheat.
- 12
Step 12
Pour freshly boiled water over the top, leaving about 0.5 cm of space between the water level and the rim of the pots. Cover the pots with lids and place them in a preheated oven at 180 degrees. Cook for 30 minutes.
- 13
Step 13
Place the ready buckwheat porridge with meat into individual serving plates and serve, sprinkling lightly with finely chopped fresh herbs.
- 14
Step 14
Done.