Buckwheat with meat and vegetables

Rinse pork thoroughly, dry with paper towels or napkins. It is better to choose not very fatty pieces of pork, for example, a tenderloin or a shoulder blade. Cut the meat into medium pieces.

Peel the vegetables, rinse with running water and dry. Onion cut into small cubes. Cut the carrots into medium pieces of any shape.

Pour vegetable oil into a deep frying pan or saucepan. Put the pan on the stove and heat the oil to the desired temperature. Transfer the pork cut into pieces into a frying pan and lightly fry it over medium heat for 4-5 minutes, stirring the meat periodically. Then add the onion cubes, stir and fry the onion until golden brown. Next, add the carrots, reduce the heat and cover the pan with a lid. Simmer the meat with vegetables for about 6-8 more minutes.

Pour tomato sauce into the pan (you can replace it with tomato juice, pasta or tomato puree), mix well and simmer for about 3 more minutes. Then add spices to taste: salt, ground black pepper, peppercorns and bay leaf.

In parallel with stewing vegetables, cook grits. Wash buckwheat several times under running water. Boil the water separately.
Pour the washed buckwheat into a frying pan and pour hot water. Cover the pan with a lid and simmer all together until the grits absorb all the water. An important point is that after laying buckwheat, do not mix the contents of the pan. Otherwise, the porridge will not turn out crumbly.

After the water has evaporated, remove the pan from the stove and let the dish "brew" under the lid for another 10 minutes.

Put the finished buckwheat with meat and vegetables into serving plates and decorate with herbs to taste.

Bon appetit!