Tacohuaco

Merchant’s buckwheat

Air fryerCrowdDinnersDutch ovenLunchesRussian cuisineWarming

110 minutes, requires preparation the day before

Buckwheat is very common in Russia. Funny thing is that Artem never liked buckwheat until he left Russia, and now it’s one of our most favorite recipes.

Ingredients

Yields 6 portions

  • 400 g pork
  • 200 g roasted buckwheat
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 1 chile
  • olive oil
  • 500 ml boiling water
  • bay leaves
  • black peppercorn
  • freshly ground black pepper
  • salt

You will need

  • dutch over or medium-sized pot

Directions

  1. Rinse the meat in cold water, dry using paper towels, season with salt, and refrigerate in a sealed container (or wrapped in a film) overnight.
  2. Rinse the buckwheat, and put it into a bowl, add salt, add water to cover the buckwheat to soften it before cooking.
  3. Prepare the vegetables. Onion: cut into small dice. Carrot: cut into ½ cm half-moons. Garlic: cut into thin slices. Chile: halve, remove the seeds, and thinly slice.
  4. Cut the meat into 2 cm cubes.
  5. Sauté onion, garlic, and chile on a large frying pan with olive oil and a bit of salt, on medium heat, for 2–3 minutes, until transparent.
  6. Add carrots and cook for 3 more minutes.
  7. Add the meat, and cook until the meat is white on all sides.
  8. Add 100 ml boiling water, add 3 bay leaves and a few peppercorns, wait until it boils, reduce the heat, and cook covered for about 30 minutes, until the meat is soft.
  9. Add the buckwheat (without water).
  10. Add more boiling water, so it’s about 1 cm over the buckwheat. Cook for 10–15 minutes more.
  11. Season with ground black pepper and more salt if needed.

Notes

If you don’t have time to season the meat overnight you could refrigerate it for a few hours. The recipe still works well without seasoning the meat in advance, however, the meat will be harder.

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