Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 800 grams of pork belly into 3-4 cm cubes, then generously season with 2 teaspoons of salt and 1/2 teaspoon of freshly ground black pepper.

2. 2

   Heat a large skillet over medium-high heat and sear the seasoned pork belly cubes in 1 tablespoon of olive oil for 8-10 minutes until browned on all sides, then remove the pork and set it aside, leaving rendered fat in the skillet.

3. 3

   Add 1 large chopped onion, 2 medium diced carrots, and 200 grams of sliced mushrooms to the skillet, sautéing for 8-10 minutes until softened, then stir in 4 minced garlic cloves and cook for another 1 minute.

4. 4

   Evenly distribute 1.5 cups of rinsed buckwheat groats in the bottom of a 3-liter clay pot, then layer the seared pork belly cubes and the sautéed vegetable and mushroom mixture on top of the groats.

5. 5

   Pour 4 cups of hot chicken or beef broth over the ingredients, ensuring everything is partially submerged, and then add 2 bay leaves and 1 teaspoon of sweet paprika.

6. 6

   Cover the clay pot with its lid and place it in a cold oven, then set the temperature to 175 atC (350 atF) and bake for 2 hours and 30 minutes, or until the pork is very tender and the buckwheat has absorbed all the liquid.

7. 7

   Carefully remove the pot from the oven, discard the bay leaves, stir in 1/4 cup of fresh chopped dill, and serve hot directly from the clay pot.