Description
In Russia traditionally served meat, including pork with porridge (pearl-barley, millet, buckwheat). I have the option of pork with buckwheat.
Ingredients
-
Pork
3 pc
-
Buckwheat
1 glass
-
Salt
2 tsp
-
Allspice
0.5 tsp
Cooking
Pork loin is cut not in large chunks and slightly bounces.
Each piece cut to make a pocket. Sprinkle with salt and pepper the meat. You can optionally add the garlic.
Roast pork with 2 sides until Golden brown, add a little water and stew under cover for about 6-7 minutes.
Cook buckwheat. 1 Cup grains to 2 cups of salted water, cook the buckwheat for 20 minutes.
Finished stuffing the pork porridge.
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