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Pork with side dish

Pork with a Buckwheat Side

Hearty, nourishing, for lunch or dinner, for the whole family! Pork with a side dish is a quick, very tasty, easy-to-make meal for a family table. Buckwheat pairs wonderfully with the meat and is sure to please. The recipe is simple enough for even a beginner cook.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

500

Onion

Tomatoes

Vegetable oil (for frying)

Water

Dry spices

Salt

Buckwheat

Water

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 39 % 9 g

Carbohydrates 35 % 8 g

133 kcal

GI: 25 / 75 / 0

Cooking method

Step 1:

How do you make pork with a side dish? Start by cooking the buckwheat — that's the side. Pour water into a pot and bring it to a boil. Add a little salt. Rinse the buckwheat well and add it to the boiling water. Bring it back to a boil, lower the heat, and let the buckwheat cook, covered, for 10–15 minutes. Check on it now and then; it's done once it has absorbed all the water. The side is ready.
Step 2:

For the meat, take pork, wash it, and pat it dry. Cut it into evenly sized, medium pieces. A boneless cut is best here — shoulder or leg. But if you like meat on the bone, ribs work fine too.
Step 3:

Heat a skillet until hot and pour in a little vegetable oil. Add the cut pork and fry it, stirring, until it has a browned, appetizing crust — about 10 minutes.
Step 4:

Peel as much onion as you need and slice it into half-rings.
Step 5:

Add the onion to the meat and fry everything together for another 5–7 minutes. The onion will soften, turn golden, and smell wonderful.
Step 6:

Wash the tomatoes, cut them in half, and remove the stem ends. If the skin is thick, peel it. Cut the tomatoes into pieces.
Step 7:

Add the tomatoes to the meat. Keep frying for about 5 more minutes, until the tomatoes soften and release their juice. Season with a little salt and pepper. Pour in some water, cover, and simmer over low heat until the meat is tender — another 10–15 minutes. Serve the meat with the buckwheat on the side. Enjoy!

Wash the meat and be sure to pat it dry with paper towels — too much moisture keeps it from searing, and it'll stew instead.
An easy way to peel tomatoes: wash them, score a shallow cross in the top with a sharp knife, and drop them into boiling water for 1–2 minutes. Lift them out, cool slightly, and the skin slips right off.
For all the secrets of cooking buckwheat and how to choose it for the tastiest results, read the article "Everyday Buckwheat: Do We Really Know It All?"