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Buckwheat with pork meat in a frying pan

Skillet Buckwheat with Pork

Really tasty, really simple, really homey — perfect for dinner! One of the best things about skillet buckwheat with pork is how swappable the ingredients are. You can use a different meat in place of the pork, or trade it out for mushrooms, chicken, or vegetables. Add tomato paste, sour cream, fresh herbs, your favorite spices. Serve it with a sauce or without.

Julia M.

Recipe author

Buckwheat with pork meat in a frying pan

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Composition / ingredients

Servings:

Pork

500

Buckwheat

Onion

Carrot

Water

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 8 g

Fats 38 % 11 g

Carbohydrates 34 % 10 g

173 kcal

GI: 10 / 90 / 0

Cooking method

Step 1:

How do you make skillet buckwheat with pork? Start by gathering your ingredients. Any cut of pork works — use lean meat or belly with a bit of fat.
Step 2:

Use a deep, wide-bottomed skillet. Heat it until hot and add a little vegetable oil. Cut the pork into evenly sized pieces. Sear the pork in the hot oil on all sides until lightly golden. Stir as it cooks so it doesn't scorch.
Step 3:

While the meat sears, prep the vegetables. Peel the onion and carrot and rinse them clean. Cut the onion into half-rings or a bit smaller. Grate the carrot on the coarse side of a box grater.
Step 4:

Rinse the buckwheat a few times in cold water, then drain it well.
Step 5:

Add the onion and carrot to the pork in the skillet. Stir and fry everything together for another 3–5 minutes.
Step 6:

Then add the drained buckwheat to the skillet along with twice as much hot water as buckwheat. Cooking it at a 1:2 ratio of grain to water keeps it from turning mushy. Season with a little salt and spices to taste. Stir everything and bring to a boil. Cover and cook the buckwheat over low heat for 25–35 minutes.
Step 7:

As it cooks, the buckwheat soaks up all the water. Keep an eye on the water level so it doesn't start to scorch. As soon as the water has evaporated, take the skillet off the heat. Leave the buckwheat covered to rest a few minutes.
Step 8:

The buckwheat with pork is ready! Round it out with some fresh vegetables. Enjoy!

Besides pork, you can use any other meat in this dish. Keep in mind the cooking time, flavor, and calorie count will change. Beef, for instance, takes longer than pork, while chicken breast or turkey takes less.
How do you choose good buckwheat? Look at its appearance when buying. The grains should be uniform in shape and size, with no debris or broken bits settled at the bottom of the package. Brown (toasted) buckwheat cooks faster, since the grains have been roasted at the factory. Green buckwheat takes longer to cook; it's considered more nutritious but has a distinctive taste.