Canned buckwheat porridge with pork

3

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Medium dish
    • 0.0.3 103,4kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  103,4kcal

• Rating
  

  5 out of 5

• Recipe

This porridge is useful when you are going on the road, when you have there will be no time and opportunity to cook something. She is very tasty and nutritious.

Let’s get started!

Ingredients

0/9 ingredients

• Buckwheat – 600 g
• Pork meat – 1 kg
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Vegetable oil (can be replaced with cut from pork fat) – 6 tbsp. l
• Water – 3 L
• Black pepper
• Bay leaf
• Salt

5 из 5 1 2 ч2 ч 103,4

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Cut fat from pork and cut meat into thin strips, then place it in a pan by adding 2 cups of water. Stew about an hour and a half over low heat. To make meat better extinguished, you do not need to salt it.
2. Put the fat removed from the meat into the pan or pour oil and lightly fry the carrots and onions on it. Add them to the meat in the pan. Crush the garlic and add to the same.
3. Salt all this, add buckwheat and pour 3 glasses of water. Make the fire stronger, but as soon as the water starts boil, reduce heat to a minimum and let it simmer 20 minutes.
4. While porridge is cooked, it is necessary to wash thoroughly and sterilize lids and cans. Put 3-4 in each jar peppercorns and 2 bay leaves.
5. Fill the jars with finished porridge (leave 1 cm to the top). Sterilize for 15-20 minutes. Cover and wrap to cool completely with something warm.
6. The refrigerator can be stored for up to 2 months, at room temperature. temperature – no more than 2 weeks.

Keywords:

• buckwheat
• conservation