Composition / ingredients
Cooking method
1. Millet grits are poured into a bowl, filled with water, washed. We drain the dirty water, repeat the procedure a couple of times until the water becomes clean.
2. Pour the broth into a saucepan, send it to the fire, bring it to a boil. Put the washed millet into the boiling broth and cook until ready.
3. Pork is washed, dried, cut into pieces. Fry under a closed lid in vegetable oil.
4. Peel the onion, cut into small cubes, spread it to the meat. We peel the garlic, pass it through the press, and send it after the onion. Peel the carrots, wash them, cut them coarsely, put them in a frying pan with the rest of the ingredients.
5. Salt and pepper the meat, season with paprika, keep on fire until fully cooked, then combine with millet porridge, mix.
6. Lay out the wheat in portions, add butter, decorate the dish with fresh parsley on top.
Eat for health!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Millet groats - 335 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Chicken broth - 19 kcal/100g
