Mango – Pork Pot

Ingredients for 4 servings:

• 1 ½ cup(s) buckwheat grains (160 g)
• Water
• 3 cups water
• 1 tsp ground turmeric
• 1 kg pork (shredded)
• olive oil
• 1 onion(s), finely chopped
• 3 garlic cloves, finely chopped
• Water
• 1 mango(s), diced
• 1 apple, grated
• 250 ml water or white wine, approx.
• ½ tsp vegetable broth, granulated
• 30 g ginger, finely chopped
• ½ tsp paprika granules
• 1 tsp coriander, ground
• 6 grains of pepper, ground
• 1 tbsp coconut flour
• Balsamic vinegar
• Soy sauce (Tamari)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + egg-free + dairy-free

Rinse 1.5 cups of buckwheat grains, add them to three cups of boiling water with turmeric, reduce the heat to low. As soon as the water level is below the surface (approx. 15-20 minutes), turn off the heat and let it swell. It will become nice and dry and grainy. Sauté the minced meat in olive oil, add the onion and garlic, then deglaze with water and simmer gently until tender, as desired. In a large pot, combine 250 ml white wine, granulated vegetable stock, 1 tbsp coconut flour, paprika granules, ginger, ground pepper and coriander, diced mango, and grated apple; cook until soft. Remove from the heat and puree with a hand blender. Add the braised meat with the sauce and cooked buckwheat grains, mix, season with balsamic vinegar and tamari to taste. DO NOT REBoil. My own recipe.