Oven-Baked Buckwheat Porridge with Meat

Amazingly delicious! Always goes out with a bang! Hearty, aromatic, crumbly buckwheat porridge in the oven in a pot with meat will conquer even the most sophisticated gourmets. Itʼs not difficult to prepare and quite quick. An amazingly tasty dish for the whole family!
cook time: 1h
Caleb Huxley
Oven-Baked Buckwheat Porridge with Meat

Nutrition Facts (per serving)

181
Calories
9g
Fat
18g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Onion (medium size) 2 pc
Garlic (taste) 2 clove
Salt to taste
Ground black pepper to taste
Water (or a little more) 400 ml
Bay leaf (small) 4 pc
Carrot (medium size) 2 pc
Vegetable oil 50 ml
Pork 400 g
Buckwheat 400 g
Greenery (for filing) to taste

Recipe instructions

Step 1

Step 1
How to make buckwheat porridge with meat in pots? First of all, prepare all the products indicated on the list. You can take any meat. This time I have pork neck. If you have frozen meat, you should first defrost it at room temperature. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe.

Step 2

Step 2
Rinse the buckwheat several times in cold water. Read more about the intricacies of choosing buckwheat in a separate article, link at the end of the recipe. Wash a piece of pork, dry it with napkins and cut into small equal pieces. Peel the onions, garlic and carrots.

Step 3

Step 3
Cut the onion into small cubes, carrots into cubes, and garlic randomly. If desired, the carrots can be grated on a coarse grater, but keep in mind that in this case they can turn into a shapeless mass in the finished dish.

Step 4

Step 4
Heat vegetable oil in a thick-bottomed frying pan. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe. Fry the pork, stirring occasionally, until golden brown. Lightly salt and pepper the meat.

Step 5

Step 5
Remove the fried pieces to a separate plate. Place onions, carrots and garlic in the pan where the pork was cooked. Add a little oil if necessary. Cook over high heat, stirring constantly, until the onions and carrots are soft.

Step 6

Step 6
Place the meat in the baking pots as the first layer. I used about 100 grams of meat for each pot.

Step 7

Step 7
Next add the fried vegetables. Place a small bay leaf in the pots.

Step 8

Step 8
Make the final layer of buckwheat. Lightly salt everything.

Step 9

Step 9
Pour water into the pots. How much water should I use? The liquid should cover the buckwheat by about 0.5-1 cm. Keep in mind that when baking, water expands, so leave a little space to the edges of the pots (about 1-1.5 cm).

Step 10

Step 10
Place the pots in a cold oven. This is necessary so that the pots do not deteriorate due to a sharp change in temperature. Cook buckwheat with meat for 40-50 minutes at 180-220 degrees. Baking time and temperature may differ from those indicated in the recipe. Focus on the capabilities of your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. I baked for 50 minutes at 220 degrees.

Step 11

Step 11
Turn off the oven and leave the pots to brew for another 15-20 minutes. If you want to get crumbly porridge, then remove the pots immediately after baking. Sprinkle the finished dish with fresh herbs and serve!

Additional rubrics

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