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Buckwheat Baked in Pots with Pork and Vegetables

Wonderful buckwheat, just like the old-fashioned version from a wood-fired oven! It comes out fragrant and fluffy, soaked through with the juices of the meat and vegetables. Baked in a pot, it's far tastier than buckwheat simply cooked on the stovetop. Treat your family to this fun twist on a favorite dish!

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Buckwheat in pots with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 8 g
Fats 36 % 10 g
Carbohydrates 36 % 10 g
162 kcal
GI: 10 / 90 / 0
    1. Rinse the pork and cut it into strips. Heat a skillet, add the oil, and fry the meat until golden brown. 2. Once browned, lift the meat out with a spatula and set it on a paper towel to drain the excess fat. In the same pan, sauté the vegetables, seasoning them lightly with salt and pepper. 3. Layer everything into a baking pot (or Dutch oven): fried pork on the bottom, then the vegetables, then rinsed buckwheat to fill the pot about halfway. Pour in the water, add salt, and cover. Bake for 45–50 minutes at 340°F (170°C). When it's done, take it out and sprinkle with chopped fresh herbs.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  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
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g

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