Buckwheat porridge with stewed pork
3 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories549.8kcal
Proteins23grams
Fats26.1grams
Carbohydrates59.8grams
Buckwheat groats
1
glass
Canned stewed meat
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
1
Sort the buckwheat, rinse it, pour in 2.5 cups of water and bring to a boil over high heat.
- 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.
- Green basil: 50 g
5
Peel, wash, finely chop the onion and fry it in a deep pan with heated vegetable oil.
- 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.
- Canned stewed meat: 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.
- Buckwheat groats: 1 glass
- Green basil: 50 g
8
It can be served with a spicy red sauce.
