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Buckwheat Merchant Style with Pork in a Skillet
Instructions
Lay out all the ingredients on the worktop. Wash the pork thoroughly and cut it into portion-sized pieces of 3–4 cm. Don't chop the meat too finely – the "merchant" pieces should stand out in the finished buckwheat. The mushrooms can be champignons or forest mushrooms, fresh or frozen, as you prefer. Don't defrost frozen mushrooms – drop them straight into the hot skillet.
Peel the onion (1 pc.) and cut it into small 5 mm cubes.
Peel the carrots (2 pcs.) and cut them into coarse 5 mm strips – the "merchant" cut, just as for pilaf.
Rinse the buckwheat groats (300 g) in several changes of water until the water runs clear, then let them drain in a colander. Toast the rinsed buckwheat in a separate dry skillet for 2–3 minutes until the nutty aroma develops – this is the "secret" to crumbly merchant-style buckwheat.
Heat the vegetable oil (3 tbsp) in a large deep skillet or a cast-iron pot with a thick bottom over high heat. A thick bottom spreads the heat evenly – a thin one will burn the meat. A cast-iron skillet or a pot, as for pilaf, is ideal. Put the pork pieces into the hot oil and fry for 8–10 minutes until golden brown on all sides. Don't add all the meat at once – the oil temperature will drop and the meat will stew instead of frying. Fry in batches of 200–250 g.
Add the chopped onion to the fried pork. The onion should turn translucent.
Add the carrots, stir, and stew for 5–7 minutes over medium heat until the carrots soften. The carrots should "bloom" orange in the oil – this gives the finished dish a lovely colour and sweetness. Then add the sliced champignons (100 g), cut into 3–5 mm slices, and stew for another 5 minutes until the mushroom liquid has evaporated. The mushrooms should brown slightly in the oil. Without evaporating this moisture, the dish will turn out "boiled" rather than stewed.
Add the salt (1.5 tsp), the spices for meat (1 tsp) and the cumin/zira (1 tsp) – it is the cumin that gives the dish its "eastern" character. Stir the meat and vegetables well.
Tip the toasted buckwheat evenly over the meat and vegetables in the main skillet.
Carefully pour boiling water (600 ml, twice the volume of the buckwheat) over everything – the water should just cover the buckwheat. Do NOT stir – it's important to keep the layers, as in pilaf.
Cover the skillet with a lid and stew over the LOWEST heat for 20–25 minutes, until the water is completely absorbed and the buckwheat is done. Do NOT lift the lid and do NOT stir – this disrupts the steaming and the buckwheat won't be crumbly. Check that it is ready by the absence of water at the bottom. Remove from the heat and leave under the lid for another 5–10 minutes – the buckwheat finishes cooking in its own heat.
Then gently stir the layers with a fork (not a spatula, so as not to crush the pieces of meat). The buckwheat merchant style with pork in a skillet is ready! Serve it hot with fresh herbs or pickled cucumbers.
Tips
- 1
Toast the buckwheat in a dry skillet for 2–3 minutes BEFORE adding the water – this is the key to the crumbly texture and nutty aroma of "merchant" buckwheat.
- 2
Don't stir the groats with the water – it's important to keep the layers, as in pilaf. The buckwheat steams on top while the meat stews underneath.
- 3
Use a thick-walled cast-iron skillet or pot – a thin bottom will burn the lower layer and leave the top undercooked. I make Uzbek pilaf on a similar principle.
- 4
Cumin (zira) is essential – it gives the buckwheat its characteristic "eastern, pilaf-style" character; without it you'll end up with ordinary porridge and meat.
FAQ
What can replace the pork in this dish? +
Any meat will do: beef (a leaner option, takes about 30 minutes longer to cook), chicken or turkey (cook faster, lighter in fat), lamb (for an "eastern", authentic version), or a 50/50 mix of pork and beef. For a meat-free version, leave out the meat and use plenty of mushrooms (300 g of champignons or porcini) and vegetables (carrot, onion, bell pepper). Each kind of meat gives the dish its own character. Pork is the "classic" of Russian merchant cooking, adding juiciness thanks to its fat and a rich, meaty flavour.
Can it be made in a multicooker? +
Yes, a multicooker works very well for this dish. The principles are the same: first, on the "Fry" setting, fry the meat for 10 minutes, add the onion and carrots and fry for another 7 minutes. Then add the mushrooms and fry for 5 minutes. Add the rinsed buckwheat, pour in water at a 1:2 ratio, season with salt and spices. Close the lid, switch to the "Buckwheat" or "Stew" setting and cook for 25–30 minutes. The advantages of a multicooker: automatic temperature control, no need to watch over it, and energy savings. Ideal for a busy evening – load it up and forget about it.
How long does the cooked buckwheat keep? +
Cooked merchant-style buckwheat keeps in the refrigerator for up to 3 days in a tightly sealed container. On the second day the flavour becomes even richer as the buckwheat soaks up the meat juices. Before serving, reheat in a skillet with a little water or stock to restore the moisture. Don't reheat it in the microwave – the buckwheat will become "dry". You can freeze it in portions for 1 month in airtight containers – before eating, defrost it fully in the refrigerator and heat it through. A handy lunch to take to work.
What to serve it with? +
Merchant-style buckwheat is a self-sufficient, hearty dish that needs no side. Light, fresh salads go well with it for contrast: sauerkraut (a Russian tradition), pickled cucumbers, cucumbers with tomatoes, radishes with sour cream, or Korean-style carrots. For sauces – sour cream, homemade mayonnaise, garlic yoghurt. For drinks – kvass, fruit drink, light beer (a man's lunch), or dry white wine (Riesling). For a family lunch or dinner – with homemade bread and fresh herbs. The perfect "Russian dish" in the style of the merchant kitchens of the last century.
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