Buckwheat porridge with stewed pork

3 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 549.8
• Proteins: 23g
• Fats: 26.1g
• Carbohydrates: 59.8g

Ingredients

• Buckwheat groats: 1 glass
• Stew: 1 jar
• Onion: 1 head
• Vegetable oil: 20 ml
• Green basil: 50 g
• Ground red pepper: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort the buckwheat, rinse it, pour in 2.5 cups of water and bring to a boil over high heat.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Reduce the heat and cook for another 5-7 minutes.

3. Wrap the pot with porridge in a towel and place it in a warm place for 25-30 minutes.

4. Wash and chop the basil leaves.

   Required ingredients:

   • Green basil: 50 g

5. Peel, wash, finely chop the onion and fry it in a deep pan with heated vegetable oil.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 20 ml

6. Add stewed pork, pepper, and salt to the pan, mix and cook while stirring for 3-5 minutes.

   Required ingredients:

   • Stew: 1 jar
   • Ground red pepper:  to taste
   • Ground black pepper:  to taste
   • Salt:  to taste

7. Put the porridge in a pan with stewed pork and onions, sprinkle with basil greens, mix and cook for another 1-2 minutes.

   Required ingredients:

   • Buckwheat groats: 1 glass
   • Green basil: 50 g

8. It can be served with a spicy red sauce.