Buckwheat Stew with Smoked Pork and Processed Cheese

1. 1 Milletpack 800 g ≈ $3.50 40 g
2. 2 Onions≈ $1.60 per kg 40 g
3. 3 Potatoes≈ $2.19 per kg 100 g
4. 4 Processed cheesepack 200 g ≈ $3.00 30 g
5. 5 Pork bellypack 600 g ≈ $4.50 60 g
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

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

Method

1. Cut the smoked pork⁵ belly into small chunks, finely chop the onion², and dice the potatoes³ into cubes.

2. Sear the pork⁵ belly in a dry skillet for 5 minutes until the fat renders, then add the onion² and cook another 4 minutes until golden.

3. Rinse the buckwheat until the water runs clear.

4. Bring 500 ml of water to a boil in a pot, add the potatoes³ and buckwheat, and simmer for 10 minutes.

5. Stir in the seared pork⁵ mixture, season with salt and black pepper, and cook another 10 minutes until the buckwheat and potatoes³ are tender.

6. Add the grated processed⁴ cheese and stir for 2–3 minutes until fully melted.

7. Remove from heat and let it sit covered for 5 minutes.