Merchant's Buckwheat

1. 1 Pork neckpack 700 g ≈ $5.63 130 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Tomato pastepack 140 g ≈ $1.00 10 g
6. 6 Sunflower oil 10 ml
7. 7 Bay leaves to taste
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the pork¹, onion⁴ and carrot³; dice the pork into 2 cm cubes, the onion into 1 cm cubes, and the carrot into 1 cm rounds; rinse the buckwheat²; prepare a pot with at least 2.5 L capacity; heat a skillet over medium heat and add 1 tablespoon of vegetable oil.

2. Brown the pork¹ over medium heat until a crust forms, about 6–7 minutes, stirring until evenly browned.

3. Add the onion⁴ and carrot³; continue frying over medium heat for another 5 minutes until the onion is translucent and the carrot is slightly softened.

4. Add tomato⁵ paste, rinsed buckwheat², pour in 150 ml of water, salt and add the bay leaf; mix.

5. Reduce heat to low and simmer, covered, over medium heat for 20 minutes until the buckwheat² is tender, stirring occasionally until the liquid is partially absorbed.

6. Remove the bay leaf, let it rest for 2 minutes and serve; garnish with greens if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.