Buckwheat Porridge with Carrots and Crispy Bacon Lard

1. 1 Milletpack 800 g ≈ $3.50 65 g
2. 2 Carrots≈ $1.50 per kg 25 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Sunflower oil 13 ml
5. 5 Salted pork fatpack 300 g ≈ $4.00 25 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. Rinse the buckwheat with hot water, cover with 150 ml water, add salt⁵, bring to a boil, then simmer covered for 15–20 minutes until tender.

2. Grate the carrot² coarsely and sauté in oil for 5 minutes until soft.

3. Add black pepper and minced garlic³ to the carrots², then warm through for 1 minute.

4. Cut the bacon lard into small cubes and fry in a dry skillet for 5–7 minutes until golden and crisp.

5. Mix the buckwheat with the carrots², plate, and sprinkle with the crispy bacon lard.