1-First, gather and rinse 1 cup of buckwheat under cold water until clear, then drain it well to remove any bitterness.

2-Heat a heavy-bottomed pot over medium heat and add 1 tablespoon of olive oil. Sauté the rinsed buckwheat for 3 to 4 minutes, stirring occasionally, until it’s lightly toasted. Remove it from the pot and set aside.

3-In the same pot, add 2 tablespoons of olive oil. Sauté 1 medium diced onion and 1 medium grated carrot for 4 to 5 minutes until softened.

4-Add 1/2 to 3/4 lb of ground pork and cook until it’s lightly browned and fully cooked through.

5-Stir in 2 tablespoons of ketchup and 2 minced garlic cloves, mixing everything well with the meat and veggies.

6-Spread the toasted buckwheat evenly over the mixture in the pot. Pour in 1 1/2 cups of boiling water, then add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 bay leaves on top.

7-Cover the pot with a tight-fitting lid and simmer on low heat for 15 minutes, or until the buckwheat is soft and fluffy.

8-Remove from heat and let it sit covered for 10 more minutes before stirring and serving.