The name of pearl barley porridge comes from the word “pearl” - this is how pearls were called in Rus'. This name went to the porridge for noble favor. Since ancient times, pearl barley porridge has been valued for its medicinal properties and invaluable composition. Today I propose to prepare pearl barley porridge with pork - a satisfying and healthy dish. In addition to this porridge, it would be important to serve various pickles, as well as fresh vegetables.
To prepare pearl barley porridge with pork, we need pearl barley, onions, garlic, pork pulp, salt and water.
Wash the cereal well and fill it with water in the evening. For a glass of cereal, take 1 liter of water.
In the morning, rinse the cereal well, add 2.5 glasses of water, add salt and cook until tender, about 50 minutes.
While the porridge is cooking, we prepare the meat. Cut the pork flesh into small oblong pieces.
Heat vegetable oil in a frying pan, fry the meat a little, add onion and garlic. The onion can be cut into cubes or quarter rings, this is not fundamentally important. Add a little water and simmer the meat until cooked under the lid closed.
Add the finished meat to the pan with the already prepared porridge and mix.
Cover the pan with a lid and wrap it in a towel for half an hour.
Serve pearl barley porridge with pork hot or warm.
Bon appetit!
I cook barley stew with meat, although not often, but regularly - I like to have products that allow me to save time on cooking. Such products are any canned meat, and I always have homemade stewed pork, beef or chicken on hand. This preservation can be put into soup, borscht, added to a second dish, or heated with potatoes or pasta. Cooking becomes much easier and faster.
Well, pork stew with barley is generally a completely finished product. You just need to heat up this porridge, and the second dish is ready. The taste of this stew is the same as the Soviet one. Those who have tried it know that it is incredibly tasty! In addition, you can add more or less meat at your discretion by changing the ratio of pearl barley to pork.
There are different ways to prepare stew: in the oven, in a pressure cooker, in a slow cooker. My favorite thing is to cook stew in a water bath. There is a stereotype that meat is preserved only by those who have a lot of it - farmers, butchers. I buy meat in the store and say: you don’t need too much of it to make stew. I make stew precisely to save time: I spent a day, but I freed myself up a few evenings after work. We don't need a lot of products.
I'm using pork today. You can use any meat, but beef takes longer to cook. I use both lean (meaty) and fattier pork, so that there is fat in the stew. Cut the meat into pieces.
Place in a bowl, season with pepper and salt. I don’t use any spices other than pepper, but you can add it if you like. I add three types of pepper - ground black, allspice and black peas.
Let's cut the onion.
Add to meat. Could have added some carrots too.
Let's start filling the jars. I fill the jar one-third full with meat. I put a bay leaf in each jar.
I put washed pearl barley in jars. For a half-liter jar we take about 3 tablespoons of cereal.
Fill the jar with water, not reaching a centimeter to the edge.
Cover the jar with a lid and place it on a stand in a pan filled with water. Place the pan on the fire and cook over low heat for about 5 hours. After 2 hours, carefully remove the jar and taste the stew for salt, adding more salt if necessary. Add a little pork fat (3-4 tablespoons) to each jar so that it creates a fat plug on top. We put it in the pan again, and then cooking occurs without our intervention.
Remove the finished stew and screw on the lid. After a few hours, the fat will harden, and our pork stew with barley will look something like this.
Before eating, warm up the stew.
Store in a cool place for no more than six months.
This dish can be put on par with pilaf; it is just as tasty, high-calorie and filling. Barley with meat is not prepared quickly, but the result is worth the effort. This recipe shows a separate method of cooking cereals and meat. We will cook pearl barley in a saucepan, and fry and simmer pork with vegetables in a frying pan. Then all the ingredients are combined in one bowl and simmered until cooked.
Should pearl barley be soaked before cooking? It all depends on your taste preferences. If you expect to get a boiled, softer porridge and cook it for a short time, then you need to soak the product in cold water in advance (1 tbsp. cereal 1 liter of water) and leave overnight. Then drain the remaining liquid and then start cooking the cereal, taking the required amount of water (1:3). In this case, pearl barley will cook for about 40 minutes.
If you like coarser pearl barley, not too boiled, or don’t have time to soak, there’s nothing wrong with that. Just add water to the cereal in a ratio of 1:4 and cook over low heat until tender. Cooking, as a rule, takes no more than 1.5 hours. It is especially convenient to cook cereals in a slow cooker. In this case, we will boil it in a large amount of water and then drain it in a colander. This way, we will not allow the product to stick or burn during cooking.
Ingredients
- pearl barley – 1.5 tbsp.
- water – about 2 l
- pork shoulder – 400 g
- carrots – 1 pc.
- onion – 1 pc.
- cumin – 1 tsp.
- vegetable oil
- salt, pepper - to taste
How to cook pearl barley porridge with pork meat
Cut the carrots into small pieces (as for pilaf). Chop the onion too. Heat a frying pan or cauldron on fire with vegetable oil. Add the vegetables and sauté until they turn brown.
Rinse pearl barley thoroughly. If you decide to soak it, then do it 8-12 hours before preparing the dish. If you think you can do without soaking, just pour 1.5 tbsp. pearl barley with plenty of water. Bring to a boil, add salt and cook over low heat, covered with a lid, for 50-60 minutes.
Place the sliced pork shoulder into the sauté pan. You can choose the meat part that you like. Add salt, pepper and stir. Fry for 10 minutes over medium heat.
When the meat is slightly browned, pour in about 200 ml of water. Cover with a lid and simmer the pork with vegetables until cooked for about 30 minutes. Cooking time for the meat depends on the meat itself. It happens that it becomes soft very quickly, but it also happens the other way around.
When the pearl barley is cooked, place it in a colander and let all the liquid drain out. Then pour the porridge into the pan with the meat and vegetables. Stir. Add cumin (optional). Cover with a lid and simmer for another 10-15 minutes so that the barley with meat turns out tasty and aromatic.
This completes the preparation of this delicious dish. Let it sit covered for a while after removing from heat.
Serve barley with pork hot with plenty of vegetables and herbs.
- If you soak pearl barley in advance, you don’t have to cook it separately from the meat. After the pork has been fried, add the soaked cereal, add water in a ratio of 1:3 and cook under the lid with the meat until the liquid evaporates.
- You can add spices to this recipe to taste. For example, using seasoning for pilaf you will not only enhance the taste of the dish, but also make its appearance brighter. You can also put a whole head of garlic in the pearl barley, as is customary when preparing pilaf.
vkys.info
Pearl barley porridge with meat
Recipe difficulty: no more difficult than preparing ordinary rice pilaf
First, as usual, you should prepare the pearl barley for use. To do this, I washed it two hours earlier and filled it with cold water.
After the specified time, I drained the water, and instead poured boiling water into the bowl with the cereal and covered it with a lid. It should be left in this form for 20 minutes.
Heat the oil in a cast iron pan and fry the onions and carrots in it.
After 5-7 minutes, add slices of meat and fry everything together. Add salt and pepper, mixing well.
We fill it with water about a couple of centimeters above the pearl barley itself, cover it with a lid, reduce the heat as much as possible and cook the “pilaf” until the moisture evaporates.
alimero.ru
Pearl barley porridge with pork in a pot
- About 600 g pork pulp
- 1 cup pearl barley
- 1-2 carrots
- 3-4 onions
- 50 g butter
- Salt, ground black pepper, dry mushrooms, bay leaves, peppercorns
Would you like to thank? It's easy - share your favorite recipe with your friends!
and here is the pearl barley. Thanks a lot!…)))
Anna, hello. I hope it warms you up...
super porridge! I can imagine how delicious it is...
Yalo is not the right word...
the porridge is very tasty, pearl barley goes well with pork... But as it turned out, barley is a very heavy food... I didn’t think that I cooked it for my husband for dinner... I won’t do that again...)))
I think it’s just right for lunch. for breakfast it’s long and also hard...
Anna, well, of course, it’s to your taste. True, we manage with such a pot in a couple of days, since it is just as tasty when heated.
Yummy!! and the way the meat cooks well, and pearl barley for variety!! Lovely! thank you!
Tanya, hello...
I often use pearl barley - both in fish soup, in pickle soup, and the same with meat. To make it quicker, I immediately boil a large portion of barley in a double boiler until half cooked (30 minutes), divide it into bags and freeze it. It’s important to freeze it flat so that it’s easy to break off later.
then you put this frozen piece in any dish - and voila! - you can cook quickly.
Natanya, it really saves a lot of time. Barley does not cook quickly.
sooooo delicious thank you
zize, bon appetit.
Why rinse boiled pearl barley?
It won’t stick together in the broth...
Katerina to wash off excess gluten. This will make the end result more crumbly.
Thanks for the recipe.
and if you soak pearl barley overnight, it cooks for 20 minutes.
thanks for the recipe! I used to use raw pearl barley, but your version turned out to be tastier!
The dish is super, the pearl barley exceeded all expectations.
I won’t swear)) but I will express my amazement at women’s thinking. The thought arises - are our women really made from ribs... Ladies, don’t be offended, but it never hurts to think about the essence of the processes. Or just remember what I’m going to tell you now, so that you don’t rob your neighbors of nutrients in the future.
So, wash the grains BEFORE COOKING or soaking. But only! No rinsing afterwards! For cereals are a divine gift, each grain contains a set of amino acids and essential elements (barley - almost all of them). From the very first minute of cooking, these microelements are washed out into the broth... well, that’s okay, we eat it later. And those who rinse the cereal after cooking, drain the “broth” - also drain the microelements washed into the water during the cooking process. Severely depleting the product. As a result, you have RAGS, deprived of half, or even more, of the nutrients. RAG! With this logic (or rather, its absence), you can wash both meat after frying and vegetables after sautéing. So, the washing is short and BEFORE cooking. To remove warehouse dirt, sand, litter, nothing more. And if you SOAK (after washing) the cereal overnight, then the water also does not drain, you cook in it, microelements are also released into it.
Asians and Arabs, in their culinary tradition, do not even wash their cereals and their “devzira” rice for pilaf, and just put it dry. This is how microelements are preserved. They understand. And you feed the boiled cereal, of which almost only depleted fiber remains, to your loved ones, pouring the broth with microelements into the sink.
Okay, don’t be upset without our minds, we can’t live without your feelings and charm))
Reader, thanks for the information. I'll keep this in mind for the future.
harch.ru
Barley pilaf with pork
Barley pilaf with pork is another very tasty recipe for making not quite ordinary pilaf. Preparing pilaf from barley is not at all difficult, and it turns out not only tasty, but also very healthy, because barley contains a huge amount of useful substances. In addition, barley is very good friends with meat and very intensively absorbs its aromas. The result is a very tasty dish.
- Cooking time: 8 hours or more
- Main ingredient: pearl barley
- General name: pilaf
List of ingredients
- lean pork pulp - 200 g
- pearl barley - 300 g
- onions - 300 g
- carrots - 300 g
- ground black pepper - to taste
- salt - to taste
- vegetable oil - for frying
Cooking method
Rinse pearl barley thoroughly in cold water, add boiling water and leave for 8 hours. Then drain the water and rinse the pearl barley again. Pour in clean water and cook for about 50 minutes. Then rinse thoroughly in a sieve.
Use a sharp knife to remove membranes and veins from the pork. Rinse thoroughly and cut into equal, but not very large pieces. Heat vegetable oil in a cauldron and place the meat pieces. Fry a little. While the meat is fried, peel and wash the onions and carrots. Cut the carrots into strips and cut the onion into half rings. Transfer vegetables to meat, add salt and spices. Stir, add a little water and simmer for about 25 minutes, covering the meat with a lid.
Many people do not eat dishes made from pearl barley, saying that “it’s not tasty.” And I offer you a recipe for making very tasty pearl barley with pork and vegetables.
Ingredients:
- 300-400 g pork;
- 2 onions;
- 1 sweet pepper;
- 1 carrot;
- 1 cup pearl barley;
- vegetable oil;
- parsley (I used frozen) - 2 tbsp;
- salt, spices to taste.
Preparation:
Rinse a glass of pearl barley, then add cold water and leave for 4-6 hours. Then rinse 3-4 times more, add water and cook in salted water over low heat for 1-1.5 hours. Rinse again with cold water and drain. 
Cut the pork into cubes. Wash, peel, and cut into cubes the onions, carrots and peppers. 
Heat vegetable oil in a frying pan and fry the pork until golden brown. Add carrots, fry for another 5-7 minutes, stirring, then add onion and after 3-4 minutes add pepper, salt, add spices (I added “curry” and a mixture of peppers), frozen parsley, stir. 
Pour a little vegetable oil into a clay frying pan, spread it over the walls, lay out half the pearl barley, then the pork and vegetables, and place the remaining pearl barley on top. Pour in a little water, cover with a lid, place in an oven preheated to 200-220 degrees for 40 minutes. 
Remove the finished pearl barley from the oven, stir, and leave covered for 5-10 minutes. Then arrange on plates and serve. 
Bon appetit!
Ingredients
To prepare barley pilaf with pork you will need:
pearl barley - 2 cups;
pork - 600 g;
carrots - 2 pcs.;
onion (large) - 1 pc.;
vegetable oil - 2 tbsp. l.;
garlic - 1 head;
salt, seasoning for pilaf - to taste;
Cooking steps
Wash the meat and dry it. I cooked pilaf with pork pulp, but lamb, beef or chicken are perfect.
Cut the pork into medium-sized portions.
Cut the peeled onion into half rings.
Cut the peeled carrots into cubes.
Heat vegetable oil in a cauldron or deep frying pan, add onion and fry over medium heat for 3-4 minutes (until translucent), stirring occasionally. 
Then add the chopped pieces of pork to the onion and fry for another 3-4 minutes.
Add carrots to the meat fried with onions.
Stir and add salt, seasoning for pilaf.
Pour in cold water (the water should completely cover all the ingredients except the garlic), bring to a boil and cook, covered, over low heat for 30-40 minutes.
During this time, the pork and vegetables should become soft.
Rinse the pearl barley well again and place it in a cauldron on top of the pork and vegetables, smoothing it out.
Pour enough water into the cauldron so that it is 2-2.5 cm above the level of the cereal. 
Remove the finished pilaf from the heat and let it brew under the lid for 10-15 minutes. Then mix barley pilaf with pork, arrange on plates and serve.
Pearl barley makes a very tasty, satisfying and aromatic pilaf. Be sure to try it! 
Bon appetit!
