It's no secret that porridge is much tastier in a slow cooker. Let's check on our own experience by cooking buckwheat with pork. Fillets with fat are perfect for this. I usually take the tenderloin, the neck or the top of the ham.
Ingredients
- Buckwheat - 2 glasses
- Pork (clipping) – 350 g
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 2 art.l.
- Bay leaf - 2 pieces
- Black Pepper - 4 peas
- Ground black pepper - to taste
- Salt - to taste
- Water - 5 glasses
- Green onion (for decoration) – 1 stem
Step-by-step cooking recipe
Wash the pork, dry it and cut it into small pieces.
Chop the carrots and peeled onions.
Pour vegetable oil into the bowl of the slow cooker, turn on the "Frying" mode. Pour in the pieces of pork and fry for 10 minutes, stirring occasionally.
Add bay leaf, black pepper and 1 cup of warm water. Close the lid and cook for half an hour in the "Stewing" mode
Open the lid, add salt, pepper and switch the slow cooker to the "Frying" program. Add the chopped onion, carrot and cook for 3 minutes.
Add the washed buckwheat, the remaining water, close the lid and cook for another half hour on the "Porridge" program.
Arrange the finished dish on plates and garnish with chopped green onions.
