How to cook buckwheat with pork. Pork with buckwheat in a frying pan Royal buckwheat with pork

The main ingredients for preparing merchant-style buckwheat with pork in the oven are shown in the photo. If you don't have pork, you can use chicken or beef. If you like spicy dishes, it is better to add 2-3 cloves of garlic. I add garlic just for flavor.

Place the frying pan over medium heat and pour a tablespoon of vegetable oil onto it. Meanwhile, wash the pork, remove excess fat layers, cut into small pieces (approximately as in the photo). We send the meat to fry, not forgetting to stir it periodically.

While our meat is fried, let's take care of the onions and carrots. We rinse them with running water, clean them, wash them again. Cut the carrots into small cubes, cut the onion into small cubes, as shown in the picture. Set the oven to preheat at 180* in normal mode (without convection).

When the meat is fried until half cooked and covered with a golden crust, salt it, add your favorite seasoning (for pork, for meat dishes, a mixture of peppers, etc.) and transfer it to a container for cooking in the oven. Please note that a regular baking sheet will not work for this purpose - you need a form with a lid so that the meat and buckwheat can be properly cooked. I have this ceramic saucepan. Fill the meat with water so that it covers it by about 1 centimeter. And, covering with a lid, we send our meat to the already preheated oven for further stewing. While the pork is stewing in the oven, fry the chopped carrots and onions in the frying pan in which we just fried the meat.

Simmer the pork for 20-30 minutes. If you use chicken, simmer it less - 10-15 minutes, and beef, on the contrary, longer, 40-50 minutes. Then add fried carrots and onions to the meat, squeeze out a clove of garlic, and add a tablespoon of tomato paste. If the water has evaporated, add a little more water and put the dish back in the oven to simmer for 15 minutes.

While the meat and vegetables are stewing, you need to prepare the buckwheat. Buckwheat must be sorted thoroughly, removed from debris, and washed twice. To speed up the preparation of the dish, you can prepare buckwheat in advance and add water to it a couple of hours before cooking. Then the cereal will swell and cook much faster. So, add the prepared buckwheat to the meat, add a little more water (so that it covers the buckwheat by about one centimeter) and put our dish back in the oven for about 30-35 minutes. If you filled the buckwheat with water in advance, 10-15 minutes will be enough. Remove the finished dish from the oven, add 50 grams of butter, stir, cover with a lid, wrap the saucepan in a towel and leave to simmer for another five to ten minutes.

After trying a dish like this, you will definitely change your opinion about buckwheat and porridge. But before moving on to the recipe, I would like to say a few words about the dish itself. Have you ever wondered why it has such a name, and not, say, for example, in a peasant or village way. It would seem that both names would logically fit this dish. In simple peasant families, vegetables and cereals formed the basis of the everyday diet, while meat was more of a delicacy. Not every peasant family had its own farm, and if it did, it was spent very sparingly. Pigs were stabbed only on the eve of major holidays.

Old Russian buckwheat porridge was prepared either with water, sometimes with the addition of vegetables, or with milk, as a sweet option. The richer classes of the population, in particular merchants, could afford meat more often, both in buckwheat porridge and in other dishes.

This is how people began to call buckwheat with meat, merchant-style buckwheat, thereby emphasizing the status of the dish itself. Buckwheat was cooked in the oven in cast iron and pots. Today, in addition to the stove, buckwheat can be cooked merchant-style in a slow cooker, microwave, on the stove or in the oven.

I think that in any case, it will turn out delicious. The technology for preparing buckwheat in a merchant's way is very similar to the preparation of the familiar one. Vegetables and meat are pre-fried and then stewed with cereal until cooked.

Traditionally, merchant-style buckwheat is prepared with pork, but don’t be surprised if you come across recipes that use chicken, beef, goose or rabbit instead of pork. Now let's see how to cook buckwheat merchant style with pork according to a step-by-step recipe.

Ingredients:

• Buckwheat - 2 cups,
• Pork - 300 gr.,
• Tomatoes - 2 pcs.,
• Onions - 1-2 pcs.,
• Carrots - 2 pcs.,
• Vegetable oil,
• Salt,
• Black pepper.

Merchant style buckwheat with pork - recipe

Cut the crumb, washed and dried prematurely, into pieces.

Peel the carrots and onions. Wash the tomatoes. Chop the onion into small cubes.

Grate the carrots.

Cut the tomatoes into cubes.

Heat a frying pan with sunflower oil. Once heated, place the pork pieces on it. Fry the meat until cooked over moderate heat, stirring occasionally.

Place the finished roast into a pan in which the buckwheat will be cooked merchant-style. Now you need to start frying the vegetables. Place the carrots and onions in a frying pan with a small amount of sunflower oil.

Sauté vegetables for 10 minutes.

Once the carrots and onions are soft, add the chopped tomatoes.

In winter, instead of fresh tomatoes for merchant-style buckwheat, you can use tomato sauce, ketchup or tomato paste. You can also use home-canned tomatoes for the winter. To do this, you need to remove the skin from them and grind them in a blender until pureed. Any of the above products will add sourness and spiciness to the merchant-style buckwheat. After adding the tomatoes, mix the carrots and onions. Salt the vegetables. Season with spices for flavor. Dried Provençal herbs, ginger, paprika, ground black pepper, and coriander go well with buckwheat.

Keep the merchant-style frying of buckwheat on the stove for another 5-8 minutes. Place the fried vegetables in the pan with the pork.

Sort the buckwheat and then wash it, preferably in two waters. If you have time, then before putting it in the pan, buckwheat can be fried in a dry frying pan for 10-15 minutes. Once browned, buckwheat will take on a completely different taste.

Pour into the pan with vegetables.

Fill the buckwheat with hot water. The ratio of water and buckwheat is traditional – one to two. Merchant-style buckwheat with pork, like regular buckwheat porridge, should be cooked over low heat with occasional stirring.

If you see that the cereal has not yet boiled, and there is already little water, you can safely add the required amount.

The finished buckwheat is laid out on plates and served hot as a main side dish. And in addition to it they serve a vegetable salad. I will be glad if this merchant's buckwheat recipe Did you like. Enjoy your meal.

Merchant style buckwheat with pork. Photo

Pork cooked in a frying pan with buckwheat is tasty and simple; this version of the dish is an everyday dish for all family members. I really love buckwheat porridge, in all its forms, so when you add meat to the porridge, naturally, the result will only get better. Among other things, we’ll add some carrots and onions and spices at our discretion. Choose lean pork, always fresh, not frozen. When serving ready-made porridge for lunch or dinner, be sure to add fresh vegetables and herbs.

Prepare all the necessary products, peel the vegetables, rinse and dry the pork.

Rinse the carrots and onions and dry the vegetables. Cut the carrots into small cubes and chop the onion in the same way.

Cut the pork into medium pieces. If the meat is too fatty, remove excess fat.

Heat a frying pan, pour in a little vegetable oil, add meat and vegetables. Fry all ingredients for 5-7 minutes.

Add buckwheat to browned vegetables and meat.

Next, pour warm water into the pan, add salt and pepper. Cover the pan with a lid and place on low heat. Cook pork with buckwheat in a frying pan for 20-25 minutes. After a while, divide the buckwheat into plates and serve.

Buckwheat is one of the most popular cereals, which is served as a side dish or cooked as a main dish along with meat and mushrooms. Meat or mushroom dishes are complemented with vegetables, aromatic herbs, seasonings and stewed on the stove or in the oven.

Merchant-style buckwheat, recipe with pork, carrots and onions, cooked in a frying pan, turns out to be very tasty and crumbly. Suneli hops, garlic and ketchup will add a wonderful aroma to the dish.

Merchant style buckwheat, recipe with pork

Ingredients for 4 servings:

• Pork (fillet) – 2 pieces (250 g);
• Buckwheat – 1 cup (300 ml);
• Onions (more than average) – 1 pc.;
• Carrots (medium) – 1 pc.;
• Garlic – 3 cloves (large);
• Ketchup (tomato) – 2 tbsp. l.;
• Meat broth – 2 cups (volume 300 ml);
• Vegetable oil – 4 tbsp. l.;
• Khmeli-suneli – 0.5 tsp;
• Ground pepper and salt - to taste.

Cooking time: 55 minutes.

How to deliciously cook buckwheat with pork in a frying pan

1. We wash the pieces of pork fillet and soak them with a paper towel to remove excess moisture.

2. Cut the prepared fillet into thin, not very long strips and place in hot oil in a deep frying pan. Fry at high temperature for 10-12 minutes until the meat is lightly browned. Stir constantly and do not cover the pan.

3. Cut the peeled onion in half and thinly slice each half, starting from the right edge. We get not half rings, but feathers. Grind the carrots using a Korean carrot grater.

4. Add chopped prepared vegetables to the fried pork, cover and fry at medium temperature for about 8 minutes.

5. Pour the buckwheat into a bowl and rinse 4-5 times.

6. As soon as the vegetables are slightly browned and reduced in volume, add khmeli-suneli, garlic crushed through a press, ketchup and ground pepper. Stir and cook for 1 minute to infuse all ingredients with aromas.

7. Place the washed cereal into the frying pan and mix. If we prepare more portions, we always add cereal and liquid in a 1:2 ratio (1 part cereal to 2 parts liquid).

8. Pour in the broth (can be replaced with water), cover and cook at low temperature for 25-30 minutes. If the broth is salty, then do not add additional salt.

9. As soon as the buckwheat becomes soft and crumbly, the aromatic buckwheat with pork is ready. The liquid in the cereal should be completely absorbed.

10. Place the delicious crumbly buckwheat in merchant-style in portions on plates and immediately serve with a light vegetable salad or crispy sauerkraut, pickled tomatoes or cucumbers.

Cooking tips:

• This dish can be prepared with chicken, turkey and beef. If we cook buckwheat with beef, then simmer the meat for 40-50 minutes before adding the cereal.
• To add the aroma of herbs, add chopped parsley, cilantro or dill 5 minutes before cooking.
• You can diversify merchant-style buckwheat with other vegetables. Tomatoes, zucchini and leeks work well.

Calories: Not specified
Cooking time: Not indicated

There is a very convenient way to quickly and tasty feed your family a hearty dinner or lunch - prepare something from the “two in one” series, when both the meat and the side dish are prepared at once. There are many such recipes - both with vegetables and cereals, meat can be marinated or fried, cooked in portions in pots or in one large baking dish. Merchant-style buckwheat with pork turns out very tasty, a recipe with a photo of which we will show. The meat and vegetables will need to be fried first to make the taste brighter, and the grains will just need to be washed or dried if desired, if you like crumbly buckwheat. Next, the dish will be cooked in the oven, but you can cook it.
For our recipe, it is better to take soft meat; pork of moderate fat content is ideal. It cooks quickly, but if you have time, it is better to simmer the meat with buckwheat and vegetables in the oven longer, turning the heat to low, so that the result is tender, juicy meat and a crumbly side dish.

Ingredients:
- buckwheat – 2 glasses (faceted glass);
- pork – 350 gr;
- tomatoes – 3 pcs;
- onion – 2 pcs;
- carrots – 1 piece;
- sweet pepper – 1 piece;
- water – 4.5 glasses;
- salt - to taste;
- black pepper - to taste;
- vegetable oil – 3 tbsp. spoons.

Recipe with photos step by step:

Cut the pork into portions of such a size that it is convenient to lift it with a spoon or pick it up on a fork.

Heat the oil in a thick-walled frying pan or cauldron, add the meat and fry it over medium heat until golden brown on all sides. It will take about 10-12 minutes, no more. Do not fry too much to avoid drying out the meat.

Meanwhile, pour 4.5 cups of water into a kettle or saucepan and place on high heat so that you have boiling water to pour over the cereal and meat. Prepare the vegetables. Cut the tomatoes into small pieces, chop the onion into small cubes or chop it into half rings.

Wash the carrots and peppers, peel them, remove the core and seeds from the peppers. Cut the vegetables into medium-sized pieces, not very finely.

Add onion to the fried pork and continue frying the meat and onion for about two minutes.

Then add the rest of the vegetables, all at once: tomatoes, pieces of sweet pepper and carrots. Stir, pepper and fry for a minute.

Wash the buckwheat. Place it in the pan with the pork and vegetables. Stir, evaporate the liquid, fry the cereal a little (if you need crumbly buckwheat). If the grains will not be fried, then you can mix everything at once or put them in a mold in layers - meat and vegetables down, sprinkle the washed grains on top of it.

Place the meat with buckwheat and vegetables in a form convenient for cooking, always with a lid. If there is no lid, the pan will need to be covered with foil so that the water does not evaporate before the buckwheat is ready. Carefully pour in 4.5 cups of boiling water and add salt. Stir the salt and taste. Cover the mold and place in a hot oven at 180 degrees. After 40-45 minutes, buckwheat with merchant-style pork in the oven will be ready.

Leave the buckwheat in the turned off oven, let it simmer and develop flavor. To serve, prepare a salad of fresh or pickled vegetables, green onions, pickles - take out whatever you like. Divide the hot, aromatic buckwheat porridge with meat into plates and serve. Bon appetit!