Buckwheat with pork in a pot
4 servings
60 minutes
Buckwheat with pork in a pot is a cozy and hearty dish of Russian cuisine that brings warmth to the home. Buckwheat, one of the oldest grains, has always been a staple in the traditional diet of Slavic peoples. Combined with tender pork infused with bay leaf aroma and rich broth, it becomes the perfect dish for a family dinner. Cooked in pots, buckwheat simmers evenly, gaining a rich flavor and pleasant crumbly texture. Onion adds zest while the baking method makes the dish incredibly aromatic. This buckwheat is great for leisurely winter evenings when you want to warm up and enjoy simple yet exquisite home cooking. It is also convenient for serving; it can be prepared in portions to surprise guests with traditional Russian fare.
1
Cut the pork into small pieces and finely chop the onion. Place in pots.
- Pork: 500 g
- Onion: 2 heads
2
In each pot, add 3 tablespoons of washed buckwheat and add crumbled bay leaf.
- Buckwheat groats: 9 tablespoons
- Bay leaf: 1 piece
3
Fill the pots with broth made from cubes (chicken or mushroom). Place in the oven for an hour, baking at medium temperature.
- Stock cube: 2 pieces
