Buckwheat Porridge with Pork and Mushroom Sauce
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1½ cups
- Pork Blood - 17.6 oz
- Onion - 4 pieces
- Vegetable Oil - 1 fl oz
- Chicken Broth - 3 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
- Dried Chinese mushrooms - 1.8 oz
- Wheat Flour - 0.9 oz
- Butter - 3.5 oz
Step by Step guide
Step 1
Sort the buckwheat, rinse it, place it in a pot, and pour in 3 cups of boiling water.
Step 2
Cover the pot with a lid and place it on the heat.
Step 3
Once the water boils, reduce the heat to low and cook the porridge until done, keeping the lid on.
Step 4
Peel 2 onions, wash them, slice into half-rings, and sauté in heated vegetable oil.
Step 5
Rinse the pork, cut it into small pieces, add it to the pan with the onions, and fry over high heat until golden brown.
Step 6
Then season the meat with salt and pepper, pour in the broth, and simmer on low heat under a lid for 30 minutes.
Step 7
To prepare the sauce, rinse the mushrooms, pour in 500 ml of hot water, season with salt, and boil.
Step 8
Remove the cooked mushrooms with a slotted spoon and cut them into strips.
Step 9
Strain the mushroom broth.
Step 10
Peel 2 onions, wash them, finely chop them, and sauté in a pan with 50 g of melted butter.
Step 11
Sauté the flour in the remaining oil, gradually pour in the broth while stirring constantly, bring to a boil, and cook on low heat for 7–10 minutes.
Step 12
Add the mushrooms and onions to the mixture, season with salt, and cook the sauce until thickened.
Step 13
Mix the cooked porridge with the stewed pork, serve on plates, and drizzle with mushroom sauce.
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