Pork Cutlets with Buckwheat and Cucumber-Tomato Salad

1. 1 Pork loinpack 600 g ≈ $5.98 150 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Cucumbers≈ $3.67 per kg 80 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Sunflower oil 12 ml
6. 6 Mustard 5 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

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

Method

1. Rinse the buckwheat², cover with 140 ml cold water, add a pinch of salt, bring to a boil, then simmer covered on low heat for 15–20 minutes until the water is absorbed; let it sit covered for 5 more minutes.

2. Cut the pork¹ into 1.5 cm thick slices, pound to about 0.8 cm thickness, then season with mustard, salt, and pepper.

3. Heat a skillet over high heat with 6 ml oil, then sear the cutlets for 3–4 minutes per side until golden and no longer pink inside; cover and rest for 2 minutes.

4. Slice the cucumber³ and tomato⁴ into rounds, season with salt, drizzle with the remaining oil, and toss.

5. Plate the buckwheat², cutlets, and salad together.