Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g potato (s)
- 2 piece (s) carrot (s)
- 1 bunch spring onion (s)
- 125 g pearl barley
- 500 g pork (cutlet, shoulder, wede or nut)
- 125 g ham, diced
- 1 liter meat broth
- 1 bay leaf
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes, peel and slice the carrots, cut the spring onions into 1 cm rings. Rinse and drain the pearl barley. Pat the meat dry.
- Heat the oil in a saucepan, fry the diced ham in it, then remove and drain.
- Put the meat in the saucepan and fry all over in the frying fat. Add the vegetables, sauté and deglaze with the meat stock. Bring to the boil, add pearl barley and bay leaf and let the stew simmer for about 1 hour.
- Remove the meat and cut into bite-sized pieces. Add the ham to the stew again and season the stew well with salt and pepper.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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