Buckwheat With French-style Pork And Salad Recipe

Buckwheat

1. Rinse 2 tablespoons of buckwheat thoroughly under cold water. 2. In a saucepan, bring water to a boil, add a pinch of salt, then add the buckwheat. 3. Reduce the heat to low, cover, and simmer for 15-20 minutes until tender. Drain any excess water.

Pork Française

1. Tenderize the pork cuts to about 1/4 inch thickness. 2. Season with salt and pepper, then lightly coat with flour. 3. In a skillet, heat olive oil over medium heat. Add the pork and cook until golden brown on both sides. 4. Remove the pork, add sliced onions and mushrooms to the skillet, and cook until soft. Add slices of cheese on top of the pork and let it melt. 5. Serve the pork topped with the sautéed onions, mushrooms, and melted cheese.

Chicken and Cabbage Salad

1. Cook chicken breast until fully cooked, then shred or chop into bite-sized pieces. 2. Chop Chinese cabbage into thin strips. 3. Boil eggs to your liking (soft or hard-boiled), then peel and chop. 4. In a large bowl, combine the chicken, cabbage, drained canned corn, and chopped eggs. 5. Dress the salad with your choice of dressing and mix well.