Main Page
Homemade dinner
Buckwheat with meat in pots in the oven

Buckwheat and Meat Baked in Pots

Buckwheat and meat baked together in individual pots! Dishes cooked in pots have a special charm and, to my mind, somehow taste even better than usual. Buckwheat as the side and meat all in one dish is a great idea for a family lunch or dinner. And it's really easy to put together!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Buckwheat

100

Pork

300

Onion

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 11 g

Fats 43 % 18 g

Carbohydrates 31 % 13 g

252 kcal

GI: 21 / 79 / 0

Cooking method

Step 1:

Gather all your ingredients. In my opinion, pork pairs best with buckwheat. Use boneless pork, ideally with a little fat marbled through it. Chilled meat is best, but frozen works fine if that's what you have — just thaw it properly: move it straight from the freezer to the refrigerator (around 40°F / 5°C), and only after 5–7 hours finish thawing it at room temperature.
Step 2:

Peel and dice the onion.
Step 3:

Heat any vegetable oil in a skillet — regular sunflower or olive oil both work. Use a refined oil so it doesn't scorch in the pan. Fry the onion until golden, usually about 5–7 minutes.
Step 4:

While the onion fries, wash the meat well and cut it into small pieces. Trim away any silverskin and sinew as needed.
Step 5:

Add the meat to the onion in the pan.
Step 6:

Fry everything for about 7–10 minutes. Don't add salt yet — otherwise the meat will turn out dry.
Step 7:

For this dish you'll need a heatproof pot, or small individual pots for serving. Put the browned meat and onions in the bottom of the pot.
Step 8:

Pick over the buckwheat and rinse it well. Add it to the pot.
Step 9:

Add water so it sits about 1/2 inch (1 cm) above the buckwheat. Salt to taste and cover with the lid. Don't worry if your pot has no lid — you can cover it tightly with foil instead. Put the pot in an oven preheated to 350°F (180°C) and bake for about 40 minutes, until the water is fully absorbed into the buckwheat.
Step 10:

Serve the dish right away — though the pots hold heat for a long time, so you can serve it a few hours later, too. Enjoy!

There's something so inviting about bringing a pot like this to the table when the whole family gathers for lunch or dinner. Spoon the hearty stew onto everyone's plates and dig in! Delicious and a little bit special. Enjoy!