John Myers
Buckwheat Spicy Pan
The perfect buckwheat spicy pan recipe with a picture and simple step-by-step instructions.
- 200 g Buckwheat grain peeled
- 100 g Green peppers
- 200 g Chopped onion
- 20 g Chopped garlic
- 100 g Grated carrots
- 20 g Green pepper grains from glass
- 2 Tablespoon (level) Soy sauce dark
- 2 tablespoon Fish sauce
- 2 Teaspoon (level) Vegeta spice
- 0,5 teaspoon Chili Sauce (Sambal Oelek)
- 0,5 teaspoon Curry Anapurna (mild)
- 800 g Roast pork
- Put buckwheat in 600 milliliters of boiling water, cover and simmer over low heat for about 10 minutes, then covered (about 20-30 minutes) and let simmer. In the meantime, fry the onion, paprika, carrots, green pepper and garlic in a pan with a little olive oil for about 15 to 20 minutes on medium heat while mixing. Add buckwheat and season with vegeta, sambal, curry, soy and fish sauce. Try and, if necessary, add salt and pepper and stir in 1/2 cup of sour cream. The buckwheat spicy pan is ready. Cut the pork roast into smaller pieces and season with Vegeta, garlic powder, salt and pepper. First fry them in hot oil until crispy on both sides and then add about a glass of water. Cover and fry over medium heat for about 30 minutes.
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