Buckwheat With Fried Egg And Pork Belly Recipe

Cooking the Buckwheat

1. Rinse the buckwheat under cold water until the water runs clear. 2. In a medium pot, combine the rinsed buckwheat with two cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the buckwheat is tender and water is absorbed. 3. Fluff the cooked buckwheat with a fork and set aside.

Frying the Pork Belly

1. Cut the pork belly into small, bite-sized pieces. 2. Heat a skillet over medium-high heat and add the pork belly pieces. Cook for about 5-7 minutes, or until they are crispy and browned on all sides. 3. Remove the pork belly from the skillet, and set aside on a paper towel to drain excess oil.

Frying the Egg

1. In the same skillet, reduce the heat to medium and add a little vegetable oil. 2. Crack the egg into the skillet and sprinkle with salt and pepper. 3. Fry to your preferred doneness, then remove from the skillet.

Assembling the Dish

1. Place a serving of the cooked buckwheat on a plate. 2. Top with the fried egg and crispy pork belly. 3. Season with additional salt and pepper to taste.