Rustic pork breast with buckwheat in a pot

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Rustic pork breast with buckwheat in a pot - tender meat, crumbly buckwheat porridge and delicious chanterelles, what a rustic dish without mushrooms. A little seasoning, a couple of roots, tomatoes, here are actually all the products that you will need to prepare this simple dish in the oven. Of the preparatory work, only cutting vegetables and roasting meat - pork belly pre-fried to a golden crust gives a pleasant aroma to the whole dish. Further, everything is very simple - we load the products in clay refractory pots, close them with lids and send them to the oven for about an hour. This hour can be spent on yourself, since the dish does not require any other attention.

Time for preparing: 1 hour
Servings Per Container: 4

Ingredients for pork belly with buckwheat in a pot

400 g lean pork belly;
200 g of buckwheat;
150 g of chanterelles;
2 carrots;
2 onions;
4 tomatoes;
2 parsley root;
salt, pepper, spices, vegetable oil.

The method of preparation of pork belly with buckwheat in a rustic pot

Cut the pork belly into slices 1.5 centimeters thick. For this recipe, it is better to choose a not very fat brisket, without bones, with thick layers of meat.

We grease the pan with vegetable oil, heat it very much, put the slices of meat on a heated frying pan, quickly fry on both sides until golden brown.

We peel the heads of onions from the husk. Scrape the carrot, wash it thoroughly. Cut the onions with feathers, and carrots in large cubes.

At the bottom of the clay pot, put onions and carrots, lay the slices of fried pork belly on vegetables.

We put fresh chanterelles for several minutes in a bowl of cold water, rinse thoroughly to wash away sand and other forest debris. We shift the mushrooms into a colander, rinse with running water.

Chanterelles can not be cut - large mushrooms are torn by hand, small ones are left intact. In a pot for fried meat, put the chanterelles.

We sort buckwheat, washed with cold water. You can also roast buckwheat in a dry pan for several minutes.

Pour buckwheat onto the mushrooms. This dish can be prepared both in one large pot and portioned. If you cook several servings, then divide the ingredients in proportion to the number of pots.

We cut the small red tomatoes in half, cut the stalk with a seal, put the halves of tomatoes on the buckwheat with a slice down.

Add parsley root to each pot, pour salt, pepper, add dried seasonings to your taste, for example, thyme, bay leaf, coriander, caraway seeds.

Boil water, pour into pots so that it covers the contents. The pot needs to be filled about 3 4, so in the process of cooking nothing will surely run away from it.

We put the dish in the oven, heated to 180 degrees Celsius, cook for 60 minutes, turn off the oven, after about 15-20 minutes we take out of it.

We spread the pork belly with buckwheat porridge and chanterelles in a plate, immediately serve. Pickled vegetables like cucumbers, tomatoes or sauerkraut are perfect for this dish. Enjoy your meal.