Buckwheat is a dietary product that contains a large amount of minerals, vitamins and amino acids, which makes the product indispensable for those who adhere to the principles of healthy eating.
Pork buckwheat in a slow cooker - the basic principles of cooking
The slow cooker has become a real helper in the kitchen. Already there is no need to stand at the stove and control the entire process. It is enough to lay the prepared ingredients in the miracle pot, turn on the device and go about your business. After the allotted time, you can enjoy healthy, fragrant porridge.
Buckwheat with pork is tasty and satisfying. The dish can be varied by adding vegetables and other ingredients.
Buckwheat with pork in a slow cooker is prepared not only in the form of porridge. This may be soup, meatballs, meatballs, casserole, or cabbage rolls.
For cooking use cuttings or pork ribs. It is advisable to go over the buckwheat so that the garbage that may be in the croup does not spoil the taste of the dish.
Prepare buckwheat with pork in baking or stewing mode.
Recipe 1. Buckwheat with pork in a multi-cooker “Kupecheski”
Ingredients
one and a half multistack buckwheat groats;
salt;
bulb;
turmeric;
30 ml of sunflower oil;
3 g of hot red pepper peas and ground nutmeg;
carrot;
3 g sweet red pepper peas;
400 g pork;
5 g of freshly ground pepper;
3 multistack boiled water;
a pinch of dried vegetables.
Method of preparation
1. Dry the washed meat with napkins and cut into small pieces. Pour some oil into the pan of the multicooker and put the pieces of meat into it. Salt and run the extinguishing program. Set the time to 40 minutes.
2. Peel vegetables. Shred onion finely. Carrot rub. Stew meat for about 15 minutes, stirring occasionally. Lay vegetables, mix, close the lid and cook for another five minutes. 3. Combine spices and mix. Sort out the buckwheat, rinse and lay out to the meat with vegetables. Fill all with boiled water and season with a mixture of spices. Stir, close the multicooker lid and cook until a beep sounds.
4. Take out the pan with the prepared dish, mix and serve with fresh or pickled vegetables.
Recipe 2. Buckwheat with pork ribs in a slow cooker
Ingredients
200 g buckwheat;
salt;
large onion head;
freshly ground pepper;
400 g pork ribs;
dried thyme;
two bay leaves.
Method of preparation
1. Peel and chop the onion head finely. Wash the pork ribs, dip them with a napkin and separate them from each other.
2. Multicooker run in cooking mode. Dip the pork ribs into the pan and lightly fry the meat to release fat. Now add onion and sauté with meat for 10 minutes.
3. Spoon the buckwheat and rinse. Spread buckwheat over the meat and fill it with one-for-two purified water.
4. Season everything with pepper and salt. Add thyme and bay leaf. Switch the slow cooker to extinguishing mode and cook for forty minutes.
Recipe 3. Buckwheat with pork in a multivariate with vegetables
Ingredients
medium squash;
kitchen salt;
150 grams of green beans;
spices;
small bell pepper;
60 ml of vegetable oil;
carrot;
130 grams of buckwheat;
large onion;
150 grams of pork;
half a liter of homemade tomato with seeds.
Method of preparation
1. Vegetables can be taken fresh or frozen. Bulgarian pepper cleaned from seeds. Peel the bulb and zucchini. All vegetables are ground in small pieces. Peeled carrots finely three. Chop the asparagus beans in small pieces.
2. Pork wash, dry and cut into medium pieces. Multicooker pot grease the inside with oil and lay out the meat in it.
3. Next send the prepared vegetables. Went through buckwheat washed and laid out in a saucepan. Fill all homemade tomato. Season with salt, Italian herbs and pepper. Stir with a spatula and start the “quenching” or “buckwheat” mode. Set the time to forty minutes. Stir the finished dish again and serve with rye bread.
Recipe 4. Baked buckwheat with pork in a slow cooker
Ingredients
stack buckwheat groats;
60 ml of olive oil;
stack heavy cream;
salt;
5 g ground paprika;
150 grams of cheese;
200 g of mushrooms;
300 g pork;
large onion.
Method of preparation
1. Pre-washing buckwheat, fill it with water and cook until cooked.
2. Pork wash and dip with napkins. Cut the meat into very small pieces or grind it altogether in a meat grinder.
3. Clean and rinse the mushrooms. Drain and shred thin plates. Clean and shred the onion.
4. Pour some olive oil into the bowl of the device and start the “frying” mode. Fry the onions, stirring with a spatula, until golden.
5. Add the mushrooms and continue to fry until all the juice is gone.
6. We spread boiled buckwheat to the mushrooms and mix with a wooden spatula. Add the meat, season with paprika and salt. Stir once again.
7. Fill all with rich cream and sprinkle with grated cheese. The device is transferred to the baking mode. The time is set for forty minutes.
Recipe 5. Pork twists with buckwheat in a slow cooker
Ingredients
two carrots;
700 g pork tenderloin;
salt;
two large onions;
black pepper;
half stack buckwheat groats;
Bay leaf;
egg;
five cloves of garlic;
a quarter of lemon;
vegetable oil.
Method of preparation
1. Wash a piece of pork tenderloin under running warm water. Dip with napkins and cut into layers no more than 1.5 cm thick. Wrap each slice with cling film and beat with a hammer. Season on both sides with pepper, salt and rub with spices. Sprinkle meat with lemon juice.
2. Onion peel and chop through a meat grinder. Brush the pork slices with the onion mixture and leave to marinate.
3. Spoon the buckwheat and rinse thoroughly. Fill the buckwheat with boiling water, soak for half an hour, then drain the water.
4. Finely chop the second onion. Peel the garlic and squeeze to the onion. Fry the onions with garlic in vegetable oil until lightly browned. Add the roast to the buckwheat and beat the egg into it. Stir. 5. Lay the buckwheat filling on the pork chop and roll them up. Fasten each roll with thread.
6. Fill the tank with oil and turn on the “frying” program. Fry rolls from all sides. Put ready-made krucheniki on a plate, and put grated carrot in the pan of the device, lightly salt and simmer for a few minutes. Peel off the thread from the spinners and place them on the carrots. Close the lid and cook for another seven minutes.
Recipe 6. Buckwheat casserole with pork in a slow cooker
Ingredients
120 grams of buckwheat;
salt;
half a kilo of pork;
spices;
two large onions;
vegetable and butter;
two eggs;
breadcrumbs;
four slices of white bread;
three garlic cloves;
two stacks milk
Method of preparation
1. Spoon the buckwheat and rinse. Boil in lightly salted water until cooked.
2. Chop the peeled onions, and fry in a pan with hot oil until yellow. Add buckwheat to porridge, stir and fry for a few more minutes.
3. Soak white bread in milk. Rinse the pork and twist in a meat grinder. Mince the pepper, add and mix with the crushed garlic and ground through the meat grinder. Beat in the egg and mix. The stuffing should be slightly watery, so pour in some milk in which bread is soaked.
4. Beat the second egg into the cooled buckwheat porridge and mix.
5. Grease the capacity of the multicooker with butter and sprinkle the walls and bottom with breadcrumbs. Mince split in half. Put one part in a container. Put buckwheat on top and smooth it. Cover the porridge with a layer of minced meat.
6. Switch on the appliance in baking mode. Cook the casserole for forty minutes.
Recipe 7. Buckwheat with pork in a slow cooker
Ingredients
head of cabbage;
salt;
300 grams of minced pork;
50 ml of sunflower oil;
150 grams of buckwheat;
three onions;
300 g canned sea cabbage.
Method of preparation
1. Spoon the buckwheat and rinse in several waters. Boil buckwheat in salted water until tender. Rinse the pork and twist on the stuffing. 2. Chop onion and finely chop. In a frying pan with vegetable oil, fry onion until golden brown. Then add minced pork and cook until it changes color.
3. Fried minced meat mixed with sea kale, slightly cut it, and cooled buckwheat.
4. Dip the cabbage into a large saucepan of boiling water. Then separate the leaves. Lightly blanch them in boiling water and cut off the middle vein.
5. Put buckwheat mince on a sheet, twist and put a multicooker into the pan.
6. Top with stuffed cabbage pour vegetable oil and run the program “pastries”. Cook stuffed cabbage half an hour. Serve with sour cream.
Pork buckwheat in a slow cooker - tips and tricks
- Be sure to reassemble buckwheat to remove all trash.
- The dish will be juicy if you use pork with a layer of bacon.
- To make the pork juicy, fry it over high heat until the pieces are covered with a delicious crust.
- If you are not sure that the meat will be cooked at the same time as buckwheat, pre-fry the pork until half cooked.
