Buckwheat with meat in pots in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. In my opinion, pork is the best combination with buckwheat. Take pork pulp, preferably with streaks of fat. Of course, chilled meat is best, but if you only have frozen meat, it is quite possible to use it. But the main thing is to be able to defrost properly: immediately after the freezer, transfer the meat to the refrigerator, where the temperature is about 5 degrees. And only after 5-7 hours, completely defrost at room temperature.

2. Step 2:

   

   Peel and dice the onion.

3. Step 3:

   

   Heat any vegetable oil in a frying pan: it can be either ordinary sunflower or olive. In order for the oil not to burn in the pan, it must be refined. Fry the onion until golden brown. It usually takes about 5-7 minutes.

4. Step 4:

   

   While the onion is frying, wash the meat well and cut it into small pieces. If necessary, remove the films and tendons.

5. Step 5:

   

   Add the meat to the onion in the pan.

7. Step 6:

   

   Fry everything for about 7-10 minutes. Do not salt, otherwise the meat will be dry.

8. Step 7:

   

   To prepare the dish, we will need a heat-resistant pot or small pots for serving portions. Put the fried meat and onions on the bottom of the pot.

9. Step 8:

   

   Go through the buckwheat, rinse well. Pour it into a pot.

10. Step 9:

    

    Fill with water so that it is 1 cm above the level of buckwheat. Add salt and cover with a lid. It doesn't matter if you have a pot without a lid. It is quite possible to cover it tightly with foil. Put the pot in a preheated 180 degree oven and cook for about 40 minutes. The water should be completely absorbed into the buckwheat.

11. Step 10:

    

    Serve the dish immediately. Although the pots usually keep warm for a long time and the dish can be served a few hours later. Bon appetit!