👨‍🍳 Instructions

1. 1

   Preheat oven to 160°C (320°F). Pat the pork belly dry and season generously with salt and pepper. Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the pork belly on all sides until golden brown and the skin is crisping.

   💡 Tip: Ensuring the pork belly is dry helps achieve a good sear and crispy skin.
2. 2

   Remove the pork belly from the pot and set aside. Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic, smoked paprika, and crushed caraway seeds, and cook for another minute until fragrant.

   💡 Tip: Scraping up any browned bits from the bottom of the pot adds extra flavor to the stew.
3. 3

   Return the pork belly to the pot. Pour in the pork or beef stock and the diced tomatoes. Bring the liquid to a simmer, scraping the bottom of the pot to loosen any browned bits.

   💡 Tip: Using a good quality stock will enhance the overall flavor of the stew.
4. 4

   Add the rinsed buckwheat groats and bay leaves to the pot. Stir to combine. Cover the pot tightly and transfer to the preheated oven.

   💡 Tip: Rinsing the buckwheat helps remove any dust and excess starch.
5. 5

   Bake for 2.5 to 3 hours, or until the pork belly is very tender and the buckwheat is cooked through and has absorbed most of the liquid. Stir occasionally to prevent sticking.

   💡 Tip: The long, slow cooking time is essential for tenderizing the pork belly and allowing the flavors to meld.
6. 6

   Remove the bay leaves. Stir in the chopped fresh marjoram. Taste and adjust seasoning with salt and pepper as needed.

   💡 Tip: Marjoram adds a fresh, slightly minty aroma that complements the richness of the pork.
7. 7

   Serve the stew hot, with a dollop of sour cream if desired. This dish is often served with a side of pickled vegetables.

   💡 Tip: The sour cream adds a cooling contrast to the rich, savory stew.