A hearty and delicious lunch is a guarantee of a good mood for the whole family. I propose to cook healthy and appetizing buckwheat like a merchant with pork. The recipe is quite simple and there is nothing complicated in it: first, slices of meat and chopped vegetables, and then the prepared ingredients are combined with buckwheat and brought in a saucepan / cauldron to readiness. Now let's take a closer look.
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Ingredients:
Buckwheat - 1 glass
Carrots - 1 pc.
Bulb onions - 1 pc.
Pork - 300 g
Water - 1.5-2 cups
Salt to taste
Ground black pepper - to taste
Vegetable oil - 3 tbsp.
Step by step recipe:
Prepare all ingredients for a hearty second course. Use fatty or lean pork - at your discretion. You can take white buckwheat, it is more useful, or fried, as in this recipe. Additional spices can be used.
Buy meat fresh. Be sure to rinse and pat dry with paper towel before cooking. Cut into small slices.
Heat oil in a deep skillet. Dip the pork pieces. Turn the heat to high and brown the meat on all sides, turning from one side to the other.
Transfer the golden meat pieces to a thick-walled dish. It is most convenient to use a cauldron, a wok, a saucepan.
Now peel and rinse the large onions and carrots. Dip with a napkin to remove excess moisture. Cut the onion into cubes and the carrots into small cubes.
Add oil to the same pan, if necessary, and heat it. Lay out the chopped vegetables. Set on medium heat and cook for 4-5 minutes until tender.
Pour the onions and carrots onto the meat layer in the cauldron.
Place the buckwheat in a deep bowl. Pour in cold water. Rub the grains with your hands to remove dust. Change the water several times until it is transparent. Throw the cereal in a colander to drain all the liquid.
Put a dry skillet over moderate heat. Heat it well. Pour in the washed buckwheat. Stir until dry. Thanks to this step, the finished dish will be even more flavorful.
Pour the fried buckwheat into the cauldron to the rest of the ingredients. Season with salt and pepper.
Pour in boiling water. Stir. Set the cauldron on fire and boil its contents. From the moment it boils, reduce the flame to low, cover and cook for 25-35 minutes. Since the burner flame is very small, no stirring is required. Cook the porridge until all the liquid has been absorbed.
Merchant-style buckwheat with pork is ready. Stir.
Divide the dish into dinner plates. Decorate with herbs if desired.
Cut to buckwheat like a merchant salad with fresh vegetables or open a jar pickled pickles.
Cook, experiment and bon appetit!
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