Pork stuffed with buckwheat and mushrooms

Pork stuffed with buckwheat and mushrooms

Category: Meat dishes

Kitchen: Russian

Ingredients
pork loin or neck	1.5KG
boiled buckwheat	300 g
mushrooms	150 g
small carrots	5 pieces
garlic	6 teeth
bulb onions	1 PC
coriander	1 tbsp. l
lemon	1 PC
orange optional	1 PC
cilantro	bundle
salt pepper	taste
olive oil	for frying

Cooking method

• Pork baked until golden brown emphasizes the taste of the buckwheat filling, which, in turn, neutralizes the taste of fatty meat.
• This long-standing alliance was concluded a long time ago and it makes no sense to change anything in it. Except to make the taste even brighter with the help of spices - cilantro, coriander, lemon, which helps to neutralize the fat content of pork.
• And for an Asian touch, you can also add an orange.
• 1. Salt and pepper the meat. Rub the garlic, crushed coriander with crushed press, drizzle with lemon juice (I added more orange juice), cover with foil and remove for a few hours.
• 2. Cut half of the carrots and onions into small cubes, the mushrooms into slices, set aside half of the mushrooms, fry the rest with the carrots and onions until golden brown.
• 3. Remove vegetables from heat, add buckwheat, chopped cilantro to them, salt and pepper.
• 4. Coarsely chop the remaining carrots and fry together with the mushrooms.
• 
• 5. Make a deep cut in the piece of meat at an angle. Put buckwheat with mushrooms and vegetables into the resulting pocket. Tie the meat with a string and fry in a hot skillet on both sides (pork juice will not leak out during baking).
• 6. Transfer the meat to a parchment-lined baking tray and place in an oven preheated to 190 * C for 1 hour. I had less meat and cooked for 40 minutes.
• 
• 7. Add the second half of the fried mushroom carrots to the meat. Reduce t to 180 ° C and bake for another 40 minutes. It took me 10 minutes.
• 
• Garnish the pork with cilantro or parsley sprigs and serve with a buckwheat garnish.

The dish is designed for

4-8

Time for preparing:

3 hours (up to 1.5 hours baking)

Cooking program:

dhovka

Note

Such simple country food but so nostalgically enjoyable !!! Apparently, at the genetic level, this love has always been in us. We cooked pork in the country. Outside the window there are snow-covered trees, small houses, and on the table is the same simple still life - a tray with baked pork, buckwheat and mushrooms.

Join in and get it ready! Enjoy your meal!

Recipe from the magazine "Bread-salt" 2012

[Marisha]

Marishawhat a homely, cozy dish! And so sincerely you wrote about him! I immediately remembered childhood

Outside the city, they are drawn to simple country food. And this recipe interested us precisely in the forgotten combination of fatty meat, citrus fruits and buckwheat with mushrooms.
We were very pleased with the result ...
Thank you, Marishka, for your attention to the recipe!

And so sincerely you wrote about him! I immediately remembered childhood

And I associate with such food "Evenings on a farm near Dikanka" - winter, frost, and in a warm country house you are eating (not dumplings!) Something meat from the oven! At the same time, you admire the winter landscape outside the window!