Name: Buckwheat with pork
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Pork tenderloin - 400 g; Buckwheat (prodel) - 200 g; Onion - 120 g; Butter 82.5% - 50 g; Chopped green onions for serving - 4 tbsp.; Ground black pepper to taste; Salt to taste

Buckwheat with pork seems like a completely simple and obvious recipe, but for beginner cooks, it can be a true revelation. After all, what usually happens? If we cook crumbly buckwheat porridge, we usually serve it with some kind of meat stewed in sauce. In our case, however, the process is different. First, we cook the buckwheat and simultaneously fry the pork with onions in a pan. Then, we combine both components, resulting in an excellent, very appetizing hot dish that can be served, for example, for a weekday dinner.

Prepare all ingredients. Sort the buckwheat, removing debris, then pour into a large bowl and rinse, changing the water until it becomes clear.

Bring 400 ml of water to a boil in a saucepan and add salt. Add buckwheat. Bring to a boil and skim off the foam with a slotted spoon. Reduce heat to medium. Cook the buckwheat for 7–8 minutes (the water should leave the surface).

Close the pan tightly with a lid (you can additionally cover it with a thick towel). Turn off the fire. Leave the buckwheat on the hot stove for 15 minutes.

Cut the pork into thin strips. Chop the onion. Melt butter in a large frying pan. Add the onion and stir-fry until golden brown. Transfer the meat to the pan. Stirring, fry for 7 minutes. Then cover the pan with a lid and cook the pork for another 5 minutes over low heat.

Add buckwheat to the pan with pork. Add salt, pepper and stir. Warm everything together over low heat for 5 minutes. Sprinkle with chopped green onions before serving.

Buckwheat with pork

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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American

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Buckwheat with pork

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