Main Page
Kitchen utensils
Buckwheat porridge in a pot in the oven with meat

Baked Buckwheat and Pork in Clay Pots

A wonderfully fragrant, hearty, and satisfying main course baked in individual pots! Pot-baked dishes always turn out delicious, filling, and full of aroma — and best of all, they're simple and pretty quick to make. This merchant-style buckwheat is one of them, and with the right ratio of buckwheat to liquid it comes out fluffy without ever drying out.

The pots used here hold about 0.7 liters (3 cups) each.

Aliska fire

Recipe author

Buckwheat porridge in a pot in the oven with meat

Composition / ingredients

Servings:

Pork

600

Onion (large)

Carrots (medium)

Buckwheat

600

Bay leaf (small)

Salt

Ground black pepper

Meat broth

1.2

Water

600

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 21 % 5 g

Carbohydrates 50 % 12 g

120 kcal

GI: 8 / 92 / 0

Cooking method

Step 1:

How do you make pot-baked buckwheat with pork? Gather your ingredients and rinse the buckwheat well.

Tip: For convenience, I portion the buckwheat into 100 g (about 1/2 cup) bowls first and rinse each portion separately, since once it's wet it's tricky to divide.
Step 2:

Prepare the broth. I usually make it from a bouillon cube (half a cube for 900–1200 ml / about 4–5 cups).
Step 3:

Rinse the pork, pat it dry, and cut it into small cubes.
Step 4:

Grate the carrots on the coarse side of a box grater. Cut the onion into pieces a bit smaller than quarters — roughly like the photo (though it's up to your taste).
Step 5:

Brown the pork over medium-high heat and season with salt and pepper. Then divide it among the pots.
Step 6:

Sauté the onion and carrots in vegetable oil until golden, then layer them over the meat in each pot. Season (a little under 1/2 teaspoon of salt per pot), add pepper, and drop a bay leaf into each one.
Step 7:

Next, divide the buckwheat among the pots and pour 200 ml (about 3/4 cup) of broth and 100 ml (about 1/2 cup) of water into each — that's if your family, like mine, doesn't care for loose, fluffy buckwheat. For fluffier grains, use 150 ml of broth and 50 ml of water per pot instead.

To keep it simple, you can just stir the broth and water together first and pour 200 or 300 ml of liquid into each pot.
Step 8:

Cover the pots with their lids and bake in an oven preheated to 350°F (180°C) for 35–40 minutes. Let the buckwheat rest in the pots for about 10 minutes after baking, then serve. Enjoy!

Tip: For fluffier buckwheat, you may need to shorten the baking time to about 30 minutes, so the first time around it's worth checking for doneness then.

Just remember to give the buckwheat a good stir before spooning it onto plates!
Buckwheat comes out best when you choose and cook it right — learn the tricks and you'll get a delicious dish every time.
Keep in mind that every oven is different, so your temperature and time may vary from what's written here.
Every oil is only healthy up to a certain point — its smoke point, where it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.