Buckwheat with Pork Belly, Onions and Eggs
by Editorial Staff
A simple way to make buckwheat porridge tastier and more interesting. All you need is onion, eggs, and pork belly, which we will pre-fry so that the finished dish is not too fatty. Such buckwheat with pork belly, onions, and eggs is a godsend for those who often get this porridge dry and tasteless.
Ingredients
- Buckwheat groats – 170 g
- Pork brisket (bacon) – 150 g
- Eggs – 2 pcs.
- Onions – 80 g (1 pc.)
- Parsley (frozen or fresh) – 10 g
- Ground coriander – 0.25 teaspoon
- Ground nutmeg – on the tip of a knife
- Salt to taste
Directions
- Rinse the buckwheat, changing the water several times. Then pour the buckwheat in a saucepan with clean cold water, add 1 teaspoon of salt. Put on fire. After boiling, cook buckwheat on low-medium heat for 15 minutes, until cooked. Try not to boil it down.
- Meanwhile, cut the skin off the brisket. Cut the brisket into small cubes.
- Peel the onion and chop finely.
- Place pieces of brisket in a dry preheated non-stick frying pan and melt the fat out of them. This will take about 10 minutes.
- Put the resulting greaves on a plate lined with paper napkins to remove excess fat.
- Drain 2/3 of the melted fat into a separate container – it can then be used for other dishes.
In the remaining fat, fry the onion for 2 minutes, stirring occasionally. - Add buckwheat porridge and cracklings to the onion.
- Combine eggs with a pinch of salt and shake with a fork.
- Pour eggs into a frying pan with buckwheat.
- Cook, stirring occasionally until the eggs are completely set.
- Add greens to the finished buckwheat with pork belly, onions, and eggs, and heat for another minute.
- Decorate the buckwheat with fresh herbs and serve as a separate dish. What to add, choose at your discretion. A variety of pickles or fresh vegetables will be excellent companions for such a dish.
Enjoy your meal!
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