Foodie Friday: Pork & Pearl Barley Stew

porkstew(Serves 4)

Ingredients:
1 tbsp olive oil
1 red onion, cut into wedges
2 leeks, washed, trimmed and thickly sliced
500g butternut squash, peeled, deseeded and chopped into chunks
175g pearl barley
1 litre hot chicken stock
390g carton chopped tomatoes
300g leftover roast pork, cut into cubes
200g broccoli, washed and broken into small florets
1 tsp fresh sage, leaves picked, washed and chopped
3 tbsp wholegrain mustard

Method:
1. Heat the oil in a large pan over a low heat. Add the onion and leeks and cook for 10 minutes, stirring occasionally.
2. Add the butternut squash and cook for a further 5 minutes, then stir in the pearl barley, chicken stock and chopped tomatoes. Bring to a boil, then turn down the heat to a simmer. Cover and cook for 30 minutes.
3. Add the leftover pork, the broccoli and most of the chopped sage and cook for a further 5 minutes, until the pork is piping hot.
4. Stir in the mustard and season with freshly ground black pepper. Garnish with the reserved chopped sage and serve.

Top tip: If you don’t have any leftover roast pork, add 300g raw diced pork to the onions and leeks in step 1 instead.

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