Stewed pork and buckwheat in pots

If you think that buckwheat with meat is a traditional recipe which is served as everyday meal then you are probably wrong. Cooking these products in a usual earthenware pot, you’ll get a terrific hot dish which you can serve your guests. This stewed pork and buckwheat in pots is enough rich to feed a big crowd.


  • 1/2 glass of buckwheat
  • 1 glass of boiling water
  • 400 g (0,88 lb) pork
  • 1 carrot
  • 1 celery root
  • 1 bulb onion
  • dairy butter
  • parsley – to taste
  • salt – to taste
  • ground black pepper – to taste
  • spices – to taste


Boil pork and cut it into medium pieces. Preheat oil in a skillet, add the meat and fry it till golden and crispy. Season the pork with salt, pepper and spices. Transfer the meat to a plate. Peel a carrot and celery root, chop them. Peel onion and chop it or cut into semi-circles. Toss all the vegetables together and place them in the skillet where the pork was cooked (no need to wash the pan). Sauté the ingredients till soft.

Then place the ingredients in pots. First put pork and then vegetables. Rinse buckwheat and drain well. Add the buckwheat to the pots. Pour some water above.

Cover the crocks with tight fitting lids.

Preheat an oven to 180°C (356°F) and place the pots there. In 20-25 minutes remove the lids. Stew the dish for 20 minutes more. The buckwheat is done when all the water evaporates.

Place a piece of dairy butter in the pots in order to make the buckwheat softer. Serve the dish in pots.

Enjoy your meal!

Tip! The buckwheat is usually served in combination with fresh vegetables or pickled products. The marinated mushrooms or a light salad can be used as well.

Do you have a favorite Ukrainian recipe for pork vegetable stew? If so, please let us know in the comments below or write us an e-mail.