Buckwheat Casserole with Meat in Clay Pots (Oven-Baked)
A hearty and flavorful oven-baked dish. Tender meat and fluffy buckwheat make it perfect for a cozy dinner.
Updated : 09 June, 2025
Easy
More than 1 hour.
Ingredients
400 grams
Pork
400 grams
Buckwheat
2
Onion
2
Carrot
400 milliliters
Water
50 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Greens
2
Garlic
4
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
For the listed ingredient amounts, I used 4 clay pots, each with a 400 ml capacity. Enjoy your meal!
Preparation
Step 1
You can use any type of meat. I used pork neck. If the meat is frozen, defrost it at room temperature beforehand. Adjust the amount to your liking.
Step 2
Rinse the buckwheat several times in cold water. Wash and pat dry the pork with paper towels, then cut into even bite-sized pieces. Peel the onion, garlic, and carrot.
Step 3
Dice the onion, cut the carrot into sticks, and chop the garlic any way you like. You can grate the carrot, but note that it might turn mushy when cooked.
Step 4
Heat some vegetable oil in a heavy-bottomed skillet. Fry the pork in batches until browned, not stewed. Lightly salt and pepper the meat. It should be half-cooked.
Step 5
Remove the browned meat and set aside. In the same skillet, add onion, carrot, and garlic. Add oil if needed. Fry over high heat, stirring constantly, until soft.
Step 6
Divide the pork evenly and place it at the bottom of each clay pot.
Step 7
Add the sautéed vegetables on top. Place a small bay leaf into each pot.
Step 8
Add a layer of rinsed buckwheat on top. Lightly salt everything.
Step 9
Pour water into the pots so it covers the buckwheat by about ¼–½ inch (0.5–1 cm). Leave ½ inch (1–1.5 cm) of space from the top to prevent spilling as it cooks.
Step 10
Place the pots into a cold oven (to prevent cracking). Bake for 40–50 minutes at 355–430°F (180–220°C). Adjust time based on your oven. I baked mine for 50 minutes at 430°F (220°C).
Step 11
Turn off the oven and let the pots sit for 15–20 minutes. For drier buckwheat, take them out right after baking. Top with fresh herbs and serve!