Gluten-Free & Dairy-Free Pork with Buckwheat
Author: 
Recipe type: Dinners
Prep time: 
Cooking time: 
Total time: 
Serves: 4 little people
 
Ingredients
  • 50g/1¾oz/¼ cup buckwheat
  • 125ml/4fl oz/½ cup vegetable stock (without added salt), or water
  • 200g/7oz pork fillet, cut into thin strips
  • ½ tsp Chinese five spice
  • 1 tsp sesame oil (or olive oil if any possibility of nut allergy)
  • 1 garlic clove, chopped
  • 4 tbsp apple juice
  • 1 tbsp sesame seeds (optional if any possibility of nut allergy)
  • 1 tbsp olive oil
  • ½ red pepper, finely chopped
  • 4 tbsp frozen sweetcorn
  • 100g/3½oz baby spinach leaves
Method
  1. Put the buckwheat in a saucepan with the stock. Bring to the boil, reduce the heat to low, cover and simmer for 15 minutes until the liquid has been absorbed. Remove from the heat and keep covered. Put the pork a dish with the five spice, sesame or olive oil, garlic and juice to marinate.
  2. If using the sesame seeds, heat a non-stick frying pan over a high heat and add the sesame seeds. Toast for 1 minute until golden. Remove from the pan and set aside.
  3. Heat the olive oil in a frying pan. Add the pork and marinade. Cook for 2–3 minutes until the meat browns. Add the pepper and cook for a further 3 minutes. Add the sweetcorn and spinach. Cook for 3 minutes until the pork is cooked through. Add the sesame seeds, if using, and buckwheat and heat through.
  4. Serve hot or pulse in a blender or food processor to make a chunky purée.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-amp-dairy-free-pork-withbuckwheat