Pork Blood with Buckwheat
Cook up a hearty dish for the whole family — original and delicious! Pork blood with buckwheat tastes a lot like homemade blood sausage. It stands on its own as a meal, perfect for lunch or dinner. Feel free to swap in other spices to taste, or leave them out entirely — it's up to you.
Petra-♫
Recipe author
Pork Blood with Buckwheat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 %
14 g
Fats 47 %
18 g
Carbohydrates 16 %
6 g
236 kcal
GI:
20
/
80
/
0
- Rinse the buckwheat and simmer it in the milk until half-cooked. 2. Cut the lard into thin strips and lay them in a hot skillet; wait 2–3 minutes for the fat to render, then remove the pieces of lard and pour the blood into the pan. 3. Bring the blood to a boil, then lower the heat and cook for 5–7 minutes. 4. Add the buckwheat to the pan along with the spices — cumin, coriander, bay leaf, and peppercorns — cover, and simmer over low heat for 20 minutes. 5. Peel the garlic, run it through a press, and stir it into the pan; salt to taste and mix. Serve garnished with fresh herbs if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Pork fat - 871 kcal/100g
- Rendered pork fat - 947 kcal/100g
- Pork cracklings - 895 kcal/100g
- Lard - 797 kcal/100g
- Fatback - 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 peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Pork blood - 216 kcal/100g
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