Summary

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

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Instructions

1. 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.
2. Heat the oil in a saucepan, fry the diced ham in it, then remove and drain.
3. 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.
4. 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.