Ingredients with Measurements:
- 1 pound of pork shoulder, cut into small pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of chickpeas, drained and rinsed
- 2 tomatoes, chopped
- 1 cup of buckwheat flour
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 6 cups of water
Special equipment needed:
- Cheesecloth
- Large pot
Step-by-step instructions:
1. In a large pot, add the pork shoulder, onion, garlic, chickpeas, and tomatoes. Pour in the water and bring to a boil.
2. In a separate bowl, mix together the buckwheat flour, all-purpose flour, salt, and black pepper.
3. Slowly add the flour mixture to the pot, stirring constantly to prevent lumps from forming.
4. Once all the flour has been added, tie the cheesecloth into a bundle and place it on top of the mixture.
5. Reduce the heat to low and let the mixture simmer for 2-3 hours, stirring occasionally.
6. Once the mixture has thickened and the pork is tender, remove the cheesecloth bundle and discard.
7. Serve hot with additional chopped tomatoes and chickpeas on top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Buckwheat flour can be substituted with cornmeal or wheat flour.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use canned or fresh corn instead of chickpeas.
- Add hot sauce or chili flakes for extra spice.
Tips and tricks:
- Stir the mixture frequently to prevent lumps from forming.
- Adjust the seasoning to taste.
- Serve with crusty bread for dipping.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat, stirring occasionally.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Crusty bread, white wine.
Suggested side dishes:
Roasted vegetables, green salad.
Troubleshooting advice:
If the mixture is too thick, add more water. If it is too thin, add more flour.
Food safety advice:
Make sure the pork is cooked through before serving.
Food history:
Kig Ha Farz is a traditional dish from Brittany, France. It is typically made with pork and buckwheat flour.
Flavor profiles:
Savory, hearty, slightly nutty.
Serving suggestions:
Serve hot with crusty bread for dipping.
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Region: Breton