Source: FOSS Cooking (community recipes)
Dust the pork pieces in flour — this creates a light crust that seals in moisture and gives the braising liquid body as the starch hydrates. Heat a wide pan over medium-high heat with enough oil to coat the base. Working in batches if the pan is crowded, fry the pork until the flour-bound surfaces turn golden-brown. This isn't about cooking the meat through; you're building pork-cookery flavour via the Maillard reaction. Once all pork is browned, remove it and set aside.
Add diced onion to the same pan — the residual heat and rendered pork fat will soften it quickly. Fry for 2–3 minutes until translucent at the edges. Stir in the tomato paste and cook for another minute, coating the pan. This concentrates the paste's umami before you introduce liquid. Return the pork to the pan, then add 480 ml water, the diced carrot, turmeric, chilli powder, minced garlic, and bay leaves. Season with salt and black pepper now rather than after — it distributes more evenly. Stir thoroughly to combine.
Bring the pan to a rolling boil uncovered, then reduce to a gentle simmer. Cover and braising|braise for 25 minutes. The lid traps steam, which tenderises both the meat and the buckwheat's hulls; the low heat prevents the pork from toughening. At around the 20-minute mark, add the buckwheat. Stirring at this point ensures even distribution and prevents settling at the bottom. The grain will absorb liquid in the final minutes and the broth will thicken slightly from the buckwheat's starch release — this is your target, not a thick stew.
Taste the broth 2–3 minutes before serving. It should taste almost savoury enough on its own; the buckwheat will mellow intensity as it finishes hydrating. Fold through chopped parsley just before plating — its fresh chlorophyll and volatile oils brighten what would otherwise be a heavy, closed-off dish. Serve directly from the pan into bowls with the broth.
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