If you have free time to prepare a full lunch or dinner, then opt for buckwheat porridge with meat. Both adults and children will like this dish - it is tasty and satisfying.
However, to get tender meat, it must be boiled separately from cereals for 40-60 minutes, otherwise it will be tough. By the way, you can use not only pork, but also beef, chicken, rabbit meat. It is advisable to purchase meat with layers of bacon or add butter to the porridge to make the dish more nutritious.
Do not overdo it with spices - buckwheat already has a pronounced bitter taste, so bay leaves should be added only when cooking meat, removing them before pouring the cereal itself.
Ingredients:
Buckwheat - 200 g
Pork - 350 g
Onion - 1 pc.
Vegetable oil - 30 ml
Bay leaf - 1 pc.
Salt and pepper to taste
Hot water - 700 ml
Preparation:
1. Sort the buckwheat thoroughly, removing the black fried grains. Pour into a deep container: bowl or plate, cover with cold water and rinse several times.
2. Peel the onions and rinse them under running water. Cut in half and cut into small cubes or half rings as desired. Rinse the pork, cut the veins and films and cut into portions - the finer the slices, the faster the dish will cook.
3. Heat a cauldron or other container with a non-stick bottom on the stove, pour in vegetable oil. Add the onion slices and saute for 3-5 minutes until soft, without frying. Add the pork chops and fry for another 5-7 minutes until golden brown. Do not worry that the onion can burn - the meat will release its juice and the onion slices will languish in it. At this point, salt the contents of the cauldron and pepper, add the bay leaf.
4. Pour in hot water and reduce heat to medium, cook the meat for 40-60 minutes, then remove the bay leaf.
5. Pour the washed buckwheat into the broth with meat. Stir gently and cover, reducing heat to minimum. Cook the porridge for about 25 minutes.
6. During this time, the cereal will swell, draw in the broth, become juicy and crumbly. Turn off the heat and let the porridge steam under the lid for another 5-10 minutes, so that the buckwheat will absorb the remaining broth. Taste the dish, add salt if necessary.
Spread the cooked buckwheat porridge with meat in bowls and serve immediately.
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