Description
My grandmother always said that porridge should be cooked "with the soul and slowly". Today I realized the secret to this delicious meal. I prepared this recipe, but tonight was particularly delicious. Everything was done slowly and in a very warm company of our friends. The name I suggested to a husband. After the first spoonful he said, "Now, this porridge!"
Ingredients
-
Millet
1.5 cup
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Pork
500 g
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Fat
200 g
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Onion
2 piece
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Potatoes
5 piece
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Salt
Cooking
To start prepare the millet. I took the Millet from Golden Mistral. Measure out 1.5 cups (my glass is 250ml).
On my grandma's recipe millet need to "sort out". Ie remove excess debris and poor quality grain. But with millet from "Mistral" is not necessary to do.
The lard should be fresh or, like me, frozen. Salty bacon I never use for this dish.
Pork cut into pieces not very small.
In a pot or a saucepan, pour 5 cups of water, throw the meat and cook for 20-25 minutes. Broth potseluem.
While cooking the meat, prepare the millet. For this it is well washed with cold water.
Pour grits in boiling water and cook for 5 minutes (went to the bitterness). You can salt them a bit. Then drain off all the water.
Onions finely chop. Bacon cut into small pieces.
First in the pan Vitarium fat.
Add to the bacon with chopped onion and, stirring, fry until Golden brown.
I'm going to put porridge in the oven in the same pan in which the meat is cooked. Therefore, in the finished broth lay potatoes, cut into strips. Broth we try the salt and, if necessary, salt.
Potatoes spread millet, and top - "fries" from bacon and onions.
Put the cauldron in the oven at 200C for 30 minutes. The dish is ready! You can call for a table of friends and family! We like very thick porridge. And today it happened just so! It's always my grandmother used to make. But you can add more water to make a thick soup. It is very tasty!
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