Buckwheat with Pork in Clay Pots

Cut the pork into small pieces. Slice the tomatoes into half-moons or wedges. Rinse the buckwheat and drain well.

Chop the onion and cook it in a small amount of vegetable oil until soft and translucent.

Divide the ingredients between two small oven-safe pots, layering them in this order: pork → buckwheat → onion → tomatoes. Season with salt, black pepper, paprika, and garlic powder.

Pour in hot broth or water until the buckwheat is covered. Don't fill the pots all the way to the top.

Bake at 190 °C / 375 °F for about 45 minutes.

Sprinkle the grated cheese over the top and return the pots to the oven for another 15 minutes, until the cheese is melted and lightly golden.

Let the pots rest for a few minutes after baking, then serve warm.