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!
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.
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