Buckwheat Porridge with Pork Goulash

Sort through the buckwheat groats, rinse until the water runs clear, and transfer to a pot. Pour in 500 ml water, add half the salt, bring to a boil, cover, and cook over low heat for 15–18 minutes, until the water is absorbed. Remove from heat and let stand covered for another 10 minutes.

Pat the pork shoulder dry and cut into roughly 2 cm cubes. Season with black pepper and the remaining salt.

Heat the oil in a heavy-bottomed pot over medium-high heat. Brown the pork in batches for 6–8 minutes until nicely seared, so the pieces don't stew in their own juices.

Add the chopped onion and carrot, stir, and cook for 5 minutes, until the onion turns translucent.

Pour in the hot broth, add the bay leaf, and simmer covered over low heat for 45–55 minutes, until the pork is tender.

Stir the wheat flour into cold water until smooth, then pour the mixture into the goulash in a thin stream, stirring constantly. Bring to a boil and cook for 5–7 minutes to thicken the gravy, then remove the bay leaf.

Divide the buckwheat among plates, top with the pork goulash, and serve with a pickled cucumber.