Rustic Style Pork Belly With Buckwheat In A Pot. Step-by-step Recipe With Photo

Country-style pork belly with buckwheat in a pot - tender meat, crumbly buckwheat porridge and delicious chanterelles, what a rustic dish without mushrooms. A little spices, a couple of roots, tomatoes, these are actually all the products you need to cook this simple dish in the oven. Of the preparatory work, only cutting vegetables and roasting meat - pork belly pre-fried until golden brown gives a pleasant aroma to the whole dish. Then everything is very simple - we load the products into clay refractory pots, close them with lids and send them to the oven for about an hour. This hour can be spent on yourself, since the dish does not require any other attention.

Cooking time: 1 hour
Servings: 4

Ingredients for pork belly with buckwheat in a pot

400 g lean pork belly;
200 g of buckwheat;
150 g of chanterelles;
2 carrots;
2 onions;
4 tomatoes;
2 parsley roots;
salt, pepper, spices, vegetable oil.

Country-style method of cooking pork belly with buckwheat in a pot

Cut the pork brisket into 1.5cm slices. For this recipe, it is better to choose a not very fatty brisket, boneless, with thick layers of meat.

Grease the pan with vegetable oil, heat it up strongly, put the meat slices on a preheated pan, quickly fry it on both sides until golden brown.

Fry the meat on both sides until golden brown

We peel the onion heads. We scrape the carrots, wash them thoroughly. Cut the onion into feathers and the carrots into large cubes.

Put onions and carrots on the bottom of the earthenware pot, put slices of fried pork belly on the vegetables.

We put fresh chanterelles in a bowl of cold water for a few minutes, rinse thoroughly to wash off sand and other forest debris. We transfer the mushrooms to a colander, rinse with running water.

You don't need to cut the chanterelles - we tear the large mushrooms with our hands, leave the small ones intact. We put chanterelles in a pot on fried meat.

We sort out buckwheat, rinse with cold water. You can also fry buckwheat in a dry skillet for a few minutes.

Pour buckwheat on the mushrooms. This dish can be prepared in one large pot or in portions. If you are preparing several servings, divide the ingredients in proportion to the number of pots.

Put onions and carrots at the bottom of the pot, put slices of fried meat

Cut small red tomatoes in half, cut out the stalk with a seal, put the halves of the tomatoes on the buckwheat, cut down.

Add parsley root to each pot, add salt, pepper, add dried seasonings to your liking, for example, thyme, bay leaf, coriander, cumin.

Boil water, pour into pots so that it covers the contents. The pot needs to be filled about 3 / 4, so nothing will escape from it during the cooking process.

We put the dish in the oven, heated to 180 degrees Celsius, cook for 60 minutes, turn off the oven, after about 15-20 minutes we take it out.

Put the halves of the tomatoes on the buckwheat, cut down

Add seasoning and parsley root to each pot

Boil water, pour into pots. We put the dish in the oven

We spread the pork brisket with buckwheat porridge and chanterelles in a plate, serve immediately. Pickled vegetables like cucumbers, tomatoes or sauerkraut are perfect for this dish. Bon Appetit.