Back to the roots…

Roasted Pork with romesco & Buckwheat

I know some of my friends will reprimand me greatly for making pork “during the holiest week in the Jewish calendar” but I know I will be forgiven

…eventually.

People here don’t eat much of buckwheat here – it has a very strong flavor, but its bustling with nutrients. Growing up in Ukraine, however, it often accompanied any sort of meat dish starting from meat patties, pork chops or even roasted duck. The romesco sauce is not exactly Eastern European but carrots are my next favorite like I already mentioned in a previous blog post, and often overlooked vegetable, and so is combination of them with pork and buckwheat which was the inspiration for the following:

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