Millet Porridge with Meat Gravy

Sort through the millet, rinse it several times until the water runs clear, then pour boiling water over it to remove any bitterness.

In a saucepan, bring 550 ml of water to a boil, season with salt, add the millet, and cook covered over low heat for 20–25 minutes, until the liquid is absorbed. Remove from heat and let stand covered for 5 minutes.

Cut the pork into cubes about 2 cm. Heat the oil in a deep skillet and sear the meat over medium-high heat for 7–8 minutes until golden brown.

Peel the onion, dice it finely, add to the pork, and cook for another 5 minutes until softened.

Sprinkle the meat and onion with flour, stir, and cook for 1 minute to remove the raw flour taste.

Gradually pour in the hot broth, stirring constantly to avoid lumps. Add the bay leaf, black pepper, and salt to taste; cover and simmer for 20–25 minutes over low heat, until the pork is tender and the gravy has thickened.

Remove the bay leaf. Spoon the hot millet porridge onto plates, top with the meat gravy, and serve immediately.