Buckwheat with pork meat in a frying pan

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make buckwheat with pork in a frying pan? To do this, you need to prepare the necessary ingredients. You can use any parts of pork - you can take the pulp or brisket with a small amount of lard.

2. STEP 2

   

   For cooking, take a deep frying pan with a wide bottom. Heat it until hot and pour in a little vegetable oil. Cut the pork into pieces of approximately the same size. Fry the sliced ​​meat in hot oil on all sides until lightly golden brown. Don't forget to stir the meat so it doesn't burn.

3. STEP 3

   

   While the meat is roasting, prepare the vegetables. Peel the onions and carrots and rinse them in running water to remove any dirt. Cut the onion into half rings or a little smaller. Grate the carrots on a coarse grater.

4. STEP 4

   

   Rinse the buckwheat several times in cold water. Then drain all the water from it.

5. STEP 5

   

   Add onions and carrots to the meat in the pan. Mix everything and fry everything together for another 3-5 minutes.

6. STEP 6

   

   Then place the washed buckwheat in the frying pan and add twice as much hot water as buckwheat. To prevent buckwheat from boiling, cook it in a ratio of 1/2 with water. Add a little salt and spices to taste. Mix everything and bring to a boil. Cover the pan with a lid and cook the buckwheat over low heat for 25-35 minutes.

7. STEP 7

   

   During cooking, buckwheat will absorb all the water. Monitor the water level and make sure that the buckwheat does not start to burn. Once the water has evaporated, remove the pan from the heat. Leave the buckwheat covered to steep a little.

8. STEP 8

   

   Buckwheat with pork is ready! Complete the dish with fresh vegetables. Bon appetit!

Comments on the recipe

Natalia M

13.08.2023

4.9

Our family loves buckwheat with meat. My daughter calls this dish brown pilaf) Eating buckwheat is just boring and bland, but if you add fried meat, carrots and onions, then this is already a tasty dish. My meat is in the form of pork and fat. When fried, it turned out soft and tender. And what an aroma of fried meat floated throughout the house! Carrots and onions enriched the buckwheat with their juices. In general, I like it when carrots are lightly fried in vegetable oil, this makes the soup more beautiful and gives it a richer taste. In this dish I used twice as much buckwheat and added water accordingly. Very correct ratio. The buckwheat absorbed the liquid quite quickly, I let it sit for another ten minutes under the lid to make it more crumbly. A very worthy second course. Incredibly delicious! Thank you!