Pork blood with buckwheat
Composition / ingredients
6
Servings:
Cooking method
1. My buckwheat groats, boil in milk until half-cooked.
2. Cut the fat into thin strips, put it on a hot frying pan, wait for 2-3 minutes to melt the fat, then remove the pieces of fat, pour the blood into the pan.
3. Bring the blood to a boil, then turn down the heat, fry for 5-7 minutes.
4. Put buckwheat in a frying pan, add spices: cumin, coriander, bay leaf, pepper, cover the pan with a lid, simmer on low heat for 20 minutes.
5. Peel the garlic, pass it through a press, put it in a frying pan, salt the dish to taste, mix.
Serve on the table garnished with herbs as desired.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Bay leaf - 313 kcal/100g
- Cumin - 333 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Pig's blood - 216 kcal/100g
