Buckwheat porridge casserole with pork

Sort the buckwheat, rinse it, roast it in a dry pan, and transfer it to an aluminum pot.

Pour 4 cups of water into a pot, bring to a boil, and simmer until the grains absorb the water.

Move the pot with porridge to the preheated oven and cook for another 15 minutes.

Wash the pork and cut it into small pieces.

Wash the sweet pepper, remove the stem with seeds, and cut into thin strips.

Wash the apple, peel it, remove the core, and slice it thinly.

Wash and chop the celery leaves.

Place the meat in a pan with heated butter and lightly fry.

Sauté onion and sweet pepper in a separate pan with vegetable oil, add apple, and fry while stirring for 2-3 minutes.

Mix the meat with onion, pepper, and apple, season with salt and pepper, add sour cream and 100 ml of water, and simmer on low heat until cooked.

Grate the cheese on a coarse grater.

Cool the cooked porridge, beat in the eggs, transfer to a saucepan, and sprinkle with grated cheese.

Place the skillet in the oven for 15 minutes.

Serve the finished casserole on plates, top with pork, vegetables, and apple, and sprinkle with chopped celery greens.