Kitchen appliances and utensils:
- slow cooker;
- colander or strainer;
- cutting board:
- a knife for meat;
- kitchen knife;
- grater;
- kitchen scales;
- beaker.
Ingredients
| Title | amount |
| Pork meat | 600 g |
| Buckwheat groats | 220 g |
| Large onion | 1 PC. |
| Medium-sized carrots | 1 PC. |
| Common salt | taste |
| Ground black pepper | taste |
| Seasoning "Italian herbs" | 1 pinch |
| Vegetable oil | 40-50 ml |
| Drinking water | 500-700 ml |
Step cooking
- Wash the pork flesh and pat dry with a paper towel. Cut into medium sized pieces (approximately 2 × 3 cm).
- Turn on the slow cooker in the "Frying" ("Baking") mode, set the timer for 25 minutes, turn it on. Pour 40-50 ml of vegetable oil into the bowl. Wait for the temperature set signal. Put the chopped pork meat in the heated oil. Fry, stirring occasionally, 15-20 minutes until golden brown on the meat. Prepare vegetables and cereals during roasting. For cooking, a shoulder blade, a loin, a notch from the back and lower back, and the neck are suitable. It is better to take in moderation fatty, juicy and soft meat of a young animal.
- Peel 1 large onion, cut into small strips or medium cubes (of your choice). Take onions of any grade. If you have spicy blue onions, reduce bitterness by holding chopped slices of vegetable in boiling water for 3-5 minutes. Then rinse the onion with cold running water (use a colander or strainer), let the water drain completely.
- Wash, peel 1 medium-sized carrot. Rub the root crop on a coarse or medium grater.
- Pour the chopped onions and carrots to the meat, mix, simmer until soft, stirring (4-5 minutes).
- Salt and pepper the mixture to taste, stir well, then simmer for another 5 minutes, stirring constantly.
- Rinse with cold cereal 220 grams of buckwheat kernel, pour into the crock-pot. It is better to take high-quality buckwheat in factory packaging so as not to waste time on sorting out cereals. Pour 500-700 ml of hot water (temperature 70-80 °). Correct the amount of water poured yourself - buckwheat and meat should be completely covered with liquid (3-4 mm above the level of cereals). Salt to taste (try pouring). Add 1 pinch of Italian Herb seasoning, rub it with your fingers for more flavor. Instead of the indicated mixture of herbs, you can add any other seasoning, spice, herb that you like.
- Select the "Porridge" (or "Stew", "Pilaf") mode. Set the timer to 20 minutes. Close the lid of the multicooker, start cooking. The use of hot water speeds up the cooking process (by about 7-10 minutes). If you pre-soak the cereal for 60-90 minutes, the stew time (cooking in the "Porridge", "Pilaf" mode) will be reduced to 12-15 minutes.
- After the multicooker signals the completion of cooking, open the lid, mix the second. Try buckwheat, salt and pepper. If necessary - add salt, pepper, put to simmer until tender, turning on the slow cooker for another 5-10 minutes in the previous mode. If buckwheat and meat are ready, turn off the slow cooker, close the lid. Let the dish stand for another 5-10 minutes. Serve hot.
Buckwheat prepared according to the recipe always turns out to be friable and aromatic, since when stewing it completely absorbs the aromas of vegetables and meat.
Video recipe
Watch a simple, understandable video about cooking this second course. The hostess in detail shows each stage of preparation.
We hope that a detailed description with photos and video material will facilitate your cooking of delicious buckwheat with meat.
And what kind of buckwheat dishes do you cook in a slow cooker?
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