Buckwheat with Pork in a Merchant's Pot
Main Dishes • Russian
Description
After this cooking method, the buckwheat becomes fluffy and delicious.
Ingredients
- Onion 1 head
- Garlic 2 cloves
- Butter 5 oz
- Vegetable Oil 2 spoons
- Salt to taste
- Ground Black Pepper to taste
- Buckwheat Groats 3 glasses
- Pork Blood 0 lbs
- Carrot 2 pieces
- Bay leaf 4 pieces
Step-by-Step Guide
Step 1
Rinse the pork and trim off any excess fat. Cut it into small pieces.
Step 2
Sear the meat in vegetable oil until it develops a golden crust. Place the cooked pieces of pork into 4 pots in equal portions. Keep the oil used for frying the meat, as we will need it later.
Step 3
Peel and wash the onion and carrot. Finely chop the onion and grate the carrot using a coarse grater.
Step 4
Sauté the onion and carrot in the oil used for frying the pork. Cook the onion and carrot until they are partially tender.
Step 5
In the prepared pots, layer the sautéed onions and carrots over the browned meat. Lightly season the contents of the pots with salt and pepper, and then add buckwheat to each pot.
Step 6
Pour in enough water to cover all the contents of the pot. Add a little more salt and pepper. Place a bay leaf in, and add garlic, pressed through a garlic press.
Step 7
Place a piece of butter on top, and since we all know that you can't spoil porridge with too much butter, let's add a larger piece.
Step 8
Place the pots with buckwheat and meat in a preheated oven at 355°F for 40 minutes.
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