Pork Belly Baked with Pearl Barley
by Editorial Staff
Pork brisket baked with pearl barley is a hearty and tasty dish. Pearl barley is pre-boiled, and when baked, it is soaked in meat and vegetable juices. With this method of preparation, pearl barley acquires a wonderfully rich taste, becomes more tender and aromatic. Ruddy appetizing ribs with crumbly barley – a great lunch or dinner for the whole family!
Ingredients
- Pork (brisket) – 500 g
- Pearl barley – 180 g
- Onions – 200 g (1-2 pcs.)
- Carrots – 170 g (1 pc.)
- Vegetable oil – 30-45 ml (2-3 tablespoons)
- Bay leaf – 2 pcs.
- Allspice peas – 5 pcs.
- Salt to taste
- Ground black pepper – to taste
- Fresh parsley (for serving) – 10 g
Directions
- We wash the pearl barley well and fill it with 600-700 ml of water.
- Cook the pearl barley for 1 hour over a fire slightly less than medium.
- After boiling (if excess water remains), drain the water, and rinse the barley again.
- Wash the pork brisket, dry it with a paper towel and cut into portions.
- Heat the vegetable oil in a frying pan and fry the ribs over high heat for 3-4 minutes, until browning. Then we transfer the ribs to the plate. We turn on the oven to heat up to 200 degrees.
- Peel and wash onions and carrots. Cut the onion into quarters, the carrots into semicircles or quarters of circles (depending on the size of the carrots).
- In the oil remaining from the ribs, fry the onions and carrots over low heat for about 10 minutes, until golden brown and soft.
- We transfer the fried ribs, barley, onions with carrots into a container. Add salt and ground pepper.
- We mix ribs, barley with vegetables.
- We shift the ribs with cereals and vegetables into a baking dish. Add bay leaves, allspice, and peas and pour 250 ml of water.
- Cover the form with foil and send it to the oven preheated to 200 degrees. We bake pork with barley for 1 hour 20 minutes.
- After that, remove the foil and continue to bake for another 10 minutes.
- Pork brisket baked with pearl barley is ready. We layout the dish in portions and serve with chopped parsley.
Bon Appetit!
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