Buckwheat with pork belly, onions and eggs

A simple way to make buckwheat porridge tastier and more interesting. All you need is onions, eggs and pork belly, which we will pre-fry so that the finished dish is not too greasy. Such buckwheat with pork belly, onions and eggs is a godsend for those who often get this porridge dry and tasteless.

Ingredients

• Buckwheat groats - 170 g
• Pork brisket (bacon) - 150 g
• Eggs - 2 pcs.
• Onions - 80 g (1 pc.)
• Parsley (frozen or fresh) - 10 g
• Ground coriander - 0.25 tsp
• Ground nutmeg - on the tip of a knife
• Salt to taste
• For filing:
• Fresh greens - to taste

Directions

1. The brisket can be replaced with lard.
2. My greens are frozen, already chopped. If you have fresh herbs, they need to be washed, dried and finely chopped with a knife.
3. Rinse the buckwheat, changing the water several times. Then pour buckwheat in a saucepan with clean cold water, add 1 teaspoon of salt. Put on fire. After boiling, cook buckwheat on a low-medium heat for 15 minutes, until cooked. Try not to boil it down.
4. Meanwhile, cut the skin off the brisket. Cut the brisket into small cubes.
5. Peel the onion and chop finely.
6. Place the brisket pieces in a dry preheated non-stick frying pan and melt the fat out of them. This will take about 10 minutes.
7. Put the resulting greaves on a plate lined with paper napkins to remove excess fat.
8. Drain 2/3 of the melted fat into a separate container - it can then be used for other dishes.
9. Fry the onion in the remaining fat for 2 minutes, stirring occasionally.
10. Add buckwheat porridge and cracklings to the onion.
11. Combine eggs with a pinch of salt and loosen with a fork.
12. Pour eggs into a frying pan with buckwheat.
13. Cook, stirring occasionally, until the eggs are completely set.
14. Add greens to the finished buckwheat with pork belly, onions and eggs and heat for another minute.
15. Decorate the buckwheat with fresh herbs and serve as a separate dish. What to add, choose at your discretion. A variety of pickles or fresh vegetables will be excellent companions for such a dish.
16. Bon Appetit!