Buckwheat with Pork

Ingredients

Pork (shoulder) 600 g

Onions 2

Carrots 1

Buckwheat 1 cup

Broth 3 cups

Vegetable oil 1 tbsp

Salt to taste

Pepper to taste

Cut the pork into large cubes, approximately 2-2.5 cm on a side. Finely chop the onion into quarter rings, and coarsely grate the carrots.

Heat the vegetable oil in a frying pan and fry the pork over high heat until golden brown.

Add the chopped onion, carrot, and buckwheat, pour in the hot broth (or water), season with salt and pepper, and stir. Bring the broth to a boil, reduce the heat to low, cover, and simmer, stirring occasionally, for 35-40 minutes.

 Bon appetit!