Buckwheat Dinner "Half-and-Half"

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 thoroughly, then cook according to package instructions.

2. Grate the carrot², sauté in sunflower oil until tender, season with salt⁵, black pepper, and minced garlic³.

3. Cut the pork fatback into small cubes.

4. Stir the carrot² into the cooked buckwheat, mix well, then divide the dish in half.

5. Fry the fatback cubes in a dry skillet until golden and crispy, then add to the second half of the buckwheat.