Contacts
the main/ Biscuit

How to deliciously cook pork with barley. Pork stew with barley

Barley porridge cooked with meat is one of the best second courses you can cook. In addition to the excellent combination of ingredients and mouth-watering aroma, pearl barley porridge with meat and vegetables is considered valuable source nutrients, minerals and vitamins, micro- and macroelements. It is important to note the invaluable benefits of barley, since it contains a substance that can rejuvenate the body, remove wrinkles and stretch marks, and make the skin smooth and elastic. There are recipes thanks to which barley porridge perfectly helps to lose weight and fight cholesterol. As for the proposed dish, you can safely cook it in the oven using clay or ceramic pots.

Barley porridge with pork - hearty, nutritious, juicy, tasty and original dish served in portioned pots. This is what makes barley with pork a special, unusual and even a little festive delicacy. If you do not have a pot, do not despair, barley with pork turns out just as well on a regular stove. For cooking, it is better to use a cauldron, thick-walled pan or a deep frying pan.

Concerning taste dishes, then stewed pork with porridge turns out to be incredibly tender, juicy and melting in the mouth. The proposed recipe can be considered primordially Russian, with its help you can even feed big family... As everyone knows, barley itself is not very attractive and tasty, but if you cook it correctly, it will become a gorgeous side dish for any meat or fish. If you are using in this recipe pork meat, preferably tenderloin.

Ingredients

For making delicious pearl barley with meat you will need the following ingredients:

Preparation

1. According to the proposed recipe, it is necessary to prepare all the ingredients. First of all, it is worth doing the meat. It is desirable that it contains fatty layers. This will ensure the perfect taste of the finished dish. It must be washed, dried and cut into small pieces.

2. Put a frying pan on the stove, pour in a little vegetable oil and warm up. It is important that the pan has a thick bottom, as barley porridge will be cooked in it.

3. While frying meat, you can start preparing vegetables. Onion peel off, rinse with water, chop into half rings. Add it to the meat and simmer for at least five minutes.

5. While the meat is stewed with vegetables, make pearl barley. To begin with, you need to sort it out, since unrefined kernels are very often found in it. After that, rinse the cereals under running water and send to the pan.

Although not often, I cook barley stew with meat on a regular basis - I like to have products that allow me to save time on cooking. Such products are any canned meat, and I always have homemade stew of pork, beef or chicken in stock. Such preservation can be put in soup, borscht, added to the second dish, heated with potatoes, pasta. Food preparation is greatly simplified and accelerated.

Well, pork stew with barley is generally a completely finished product. You just need to reheat this porridge, and the second dish is ready. The taste of this stew is the same as that of the Soviet one. Whoever has tried it knows - it is unusually tasty! In addition, you can add more or less meat at your discretion by changing the ratio of barley and pork.

There is different ways cooking stew: in the oven, in a pressure cooker, in a slow cooker. What I like most of all is to cook stew in a water bath. There is such a stereotype that meat is canned only by those who have a lot of it - farmers, butchers. I buy meat in a store and say: you don't need too much of it to cook stew. I make the stew just to save time: I spent a day, but I freed myself a few evenings after work. We don't need a lot of products.

I use pork today. Any meat can be used, only the beef needs to be cooked longer. I use pork both lean (meat) and fatter, so that there is fat in the stew. Cut the meat into pieces.

Put in a bowl, pepper and salt. In addition to pepper, I do not use any spices, but you can add if you like. I add three types of pepper - ground black, allspice and black peas.

Let's chop the onion.

Add to the meat. You could also add some carrots.

Let's start filling the cans. I fill the jar with meat by a third. I put a bay leaf in each jar.

I put the washed pearl barley in the jars. We take about 3 tablespoons of cereal for a half-liter jar.

We fill the jar with water, not reaching the edge of a centimeter.

Cover the jar with a lid and place it on a stand in a saucepan filled with water. We put the pan on the fire and cook over low heat for 5 hours. After 2 hours, carefully remove the jar, try the stew with salt, add salt if necessary. Let's add a little to each jar pork fat(3-4 tablespoons), so that on top it creates a fat plug. Put it back in the pan, and then cooking takes place without our intervention.

We take out the finished stew, tighten the lid. After a few hours, the fat will solidify, and our pork stew with barley will look something like this.

Warm up the stew before use.

We store in a cold place for no more than six months.


Many people do not eat pearl barley dishes, saying that "it is not tasty." And I offer you a recipe for making very tasty pearl barley with pork and vegetables.

Ingredients:

  • 300-400 g of pork;
  • 2 onions;
  • 1 sweet pepper;
  • 1 carrot;
  • 1 glass of pearl barley;
  • vegetable oil;
  • parsley (I have frozen) - 2 tablespoons;
  • salt, spices to taste.

Preparation:

Rinse a glass of pearl barley, and then pour cold water and leave for 4-6 hours. Then rinse 3-4 times, add water and cook in salted water over low heat for 1-1.5 hours. Rinse again with cold water, drain the water.

Cut the pork into cubes. Wash, peel, and cut onions, carrots and peppers.


Heat vegetable oil in a frying pan, fry pork until golden brown... Add carrots, fry for another 5-7 minutes, stirring occasionally, then add onion and after 3-4 minutes add pepper, salt, add spices (I added curry and a mixture of peppers), frozen parsley, mix.


Pour a little vegetable oil into a clay brazier, distribute along the walls, put half of the pearl barley, then pork with vegetables, top with the remnants of the pearl barley. Pour in some water, cover with a lid, send to an oven preheated to 200-220 degrees for 40 minutes.


Remove the prepared barley from the oven, mix, leave under the lid for 5-10 minutes. Then arrange on plates and serve.


Bon Appetit!

Of all the cereals that we use for cooking, barley is in its own way useful properties is almost in the first place. Nutritionists even call it "beauty porridge."

But here's the trouble: many people remember pearl barley is a tasteless second for lunch at kindergarten... But if you cook it in a special way, you can not only get benefits, but also enjoy. A great option is pork pilaf. And here the recipe for its preparation with a photo is described step by step.

Barley pilaf with pork

Ingredients

Servings: - + 8

  • pork 400 g
  • pearl barley 400 g
  • onion 100 g
  • carrot 150 g
  • tomato paste 50 g
  • sunflower oil 50 ml
  • garlic 1 head
  • Bay leaf 3 pcs.
  • zira to taste
  • ground black pepper taste
  • salt to taste

Per serving

Calories: 436 kcal

Proteins: 9.6 g

Fats: 25.4 g

Carbohydrates: 42.6 g

2 hours 0 minutes Video Recipe Print

    Prepare the pearl barley. To do this, carefully sort it out, remove the debris, rinse and soak in warm water hours for 5, or better - for the whole night.

    Drain the water from the pearl barley, and then fry the cereals a little in a dry hot frying pan, stirring regularly.

    Peel the onions and carrots. Cut the onion into thin half rings, and chop the carrots on a coarse grater. In a cauldron, heat the sunflower oil and fry the vegetables on it until they begin to turn golden.

    Wash the pork, pat dry with a paper towel, cut into large cubes and throw into a cauldron with vegetables. Simmer for about 15 minutes.

    Season with salt and pepper, add cumin and bay leaves. Pour in a little water, put the tomato paste and immerse a whole head of garlic in the center of the cauldron contents, from which first remove the top layer of husk.

    After 10 minutes, remove the garlic and put the barley on the meat and vegetables.

    Without stirring, fill with water, cover tightly with a lid and simmer for half an hour. Remove the cover periodically and add water as needed. Try barley for readiness.

    Let the pilaf brew for at least half an hour before serving.

    Advice: to give a dish a special taste, you can add a few pieces to it hot pepper... This should be done at the stage of laying the spices.

    Cooking pearl barley pilaf with pork in a slow cooker

    Cooking this dish is not a great science. And in a multicooker it is even easier to do it.

    The peculiarity of cooking in this wonderful machine is that all the ingredients must be prepared in advance and be, as they say, at hand. So start by washing and chopping all the vegetables and meat. Soak, strain and heat the pearl barley and keep the spices in sight.


    First, in the "Frying" mode, heat up the sunflower oil. Place the sliced ​​meat in it and cook without a lid for about 15 minutes. Then add vegetables: first onions, and after 5 minutes - carrots. Fry for about 10 minutes.

    After that, it was time for salt, spices and tomato paste. Now pour in some hot water and cook in the "Braze" mode for half an hour.

    Put the barley on top of the meat and vegetables, squeeze out the garlic, pour in the water and cook in the "Rice" or "Pilaf" mode for 40 minutes.

    Despite the fact that the calorie content of this dish is quite high, these are the so-called "correct" calories, which are absorbed properly and do not settle in the hated centimeters on the sides. Be sure to include barley in your diet. In this form, it is as easy as shelling pears to do it. After all, pearl barley pilaf with pork is yummy that you just lick your fingers. Bon Appetit!