Barley with pork and vegetables. Stewed pork with barley How to cook barley with pork

Of all the cereals that we use for cooking, pearl barley ranks almost in first place in terms of its beneficial properties. Nutritionists even call it “beauty porridge.”

But here’s the problem: many people remember pearl barley as a tasteless second dish for lunch in kindergarten. But if you prepare it in a special way, you can not only benefit, but also enjoy it. An excellent option is pilaf with pork. And here is a step-by-step description of the recipe for its preparation with photos.

Barley pilaf with pork

Ingredients

Servings: – + 8

• pork 400 g
• pearl barley 400 g
• onion 100 g
• carrot 150 g
• tomato paste 50 g
• sunflower oil 50 ml
• garlic 1 head
• Bay leaf 3 pcs.
• cumin to taste
• ground black pepper taste
• salt to taste

Per serving

Calories: 436 kcal

Proteins: 9.6 g

Fats: 25.4 g

Carbohydrates: 42.6 g

2 hours 0 min. Video recipe Print

Prepare pearl barley. To do this, carefully sort it out, remove any debris, rinse and soak in warm water for 5 hours, or better yet, overnight.

Drain the water from the pearl barley, and then fry the barley a little in a dry, hot frying pan, stirring regularly.

Peel the onions and carrots. Cut the onion into thin half rings, and chop the carrots on a coarse grater. Heat sunflower oil in a cauldron and fry vegetables in it until they begin to turn golden.

Wash the pork, dry it with a paper towel, cut it into large cubes and throw it into a cauldron with vegetables. Simmer for about 15 minutes.

Salt, pepper, add cumin and bay leaf. Pour in a little water, add tomato paste and immerse a whole head of garlic in the center of the contents of the cauldron, from which you first remove the top layer of husk.

After 10 minutes, remove the garlic and place pearl barley on the meat and vegetables.

Without stirring, add water, cover tightly with a lid and simmer over low heat for half an hour. Remove the lid periodically and add water if required. Taste the pearl barley to see if it is ready.

Before serving, let the pilaf sit for at least half an hour.

Advice: To give the dish a special taste, you can add a few pieces of hot pepper to it. This should be done at the stage of adding spices.

Cooking barley pilaf with pork in a slow cooker

Cooking this dish is a bit of a science. And doing this in a slow cooker is even easier.

The peculiarity of cooking in this miracle machine is that all the ingredients must be prepared in advance and be, as they say, at hand. So first, wash and chop all the vegetables and meat. Soak, strain and roast the pearl barley and keep an eye on the spices.




To begin, heat the sunflower oil in the “Frying” mode. Place the chopped meat in it and cook without a lid for about 15 minutes. Then add vegetables: first onions, and after 5 minutes - carrots. Fry for about 10 minutes.

After this, it is time for salt, spices and tomato paste. Now pour in some hot water and cook in the “Stew” mode for half an hour.

Place pearl barley on top of the meat and vegetables, squeeze out the garlic, add water and cook in the “Rice” or “Pilaf” mode for 40 minutes.

Despite the fact that the calorie content of this dish is quite high, these are the so-called “correct” calories that are absorbed properly and do not settle in hated centimeters on the sides. Be sure to include pearl barley in your diet. This way it’s easier than ever to do it. After all, pearl barley pilaf with pork is finger-licking delicious. Bon appetit!

Barley with meat can significantly diversify your diet if you learn how to cook it correctly. The dish is nourishing, healthy, but at the same time dietary: after all, only this cereal has the ability to remove harmful cholesterol from the body. And pearl barley is an amazingly rewarding ingredient that goes well with meat, vegetables and many other ingredients. The main thing is to learn how to bring it to perfection.

Imagine that you come to a restaurant and they offer you to try “pearl porridge with sous vide beef.” Agree, it sounds delicious. But when the dish is served, there will be no limit to surprise: you will be served ordinary pearl barley with meat stewed in a special way. Yes! Pearl barley is returning to haute cuisine, which means that soon you will be able to surprise your family and guests with “haute couture” dishes made from our traditionally Russian, inexpensive “pearl” barley. How to properly cook classic barley with meat?

To prepare we will need:

• pearl barley – 1 cup;
• 500 grams of any meat (but it’s better to take beef);
• onions – 1 pc.;
• carrots – 1 pc. (large);
• bay leaf (optional);
• salt, spices, pepper to taste.

It is better to rinse the pearl barley in advance with cold water and leave it to soak overnight - this way we will prepare it and it will cook much faster. It will swell overnight, all that remains is to drain the water and cook. Fill the cereal with water at a ratio of 1:3, add some salt, let the water boil, and then switch to low heat so that it simmers. Readiness is determined quite simply: each grain is soft, but at the same time slightly “springy” inside. Typically, the cooking time for barley is 50-60 minutes.

You can speed up the process of cooking cereals significantly if, after the first boil, drain the water, add it again, let it boil and reduce the heat.

While the cereal is cooking, prepare the meat and vegetables. To do this, cut the beef into cubes, the onion into half rings, and grate the carrots on a coarse grater. Heat a thick saucepan, add vegetable oil and a piece of butter, fry the meat and vegetables over high heat. Salt, pepper, add seasonings. Simmer the meat and vegetables until soft for 60-90 minutes. If you see that the meat is almost ready, has become soft and tender, it’s time to combine it with boiled cereal.

At the last stage, mix the vegetable mixture, meat, cereals and simmer a little over low heat for 10-15 minutes. At the last moment, add the bay leaf and turn off the stove: our dish should be saturated with the aroma of bay leaf, which goes perfectly with pearl barley. But before serving, the leaf is always removed: otherwise the porridge begins to taste bitter.

Vary the amount of porridge, meat and vegetables so that the end result is a juicy dish: if you overdo it with pearl barley, the dish will turn out dry; although the situation can be easily remedied by adding a little broth.

Barley with meat goes perfectly with dill, which can be used to decorate the dish. It can be served with green radish, fresh carrot salad, cucumbers, and mushrooms. Decorate the table in Russian style, invite guests and discover a new taste of good old pearl barley.

Recipe for cooking in pots in the oven

The pots themselves are table decorations. And housewives know well how tasty, simmered, and tender any porridge turns out to be. Barley is perhaps the best grain for pots - there it opens up and quickly acquires the most desired degree of readiness. And the meat from the pots is so tasty that it literally “jumps” from the fork into the mouth.

Preparing the dish is very simple:

1. Lightly boil the cereal, soaked the day before in a large amount of water.
2. Place pieces of meat, fried onions, carrots and other vegetables to taste at the bottom of the pot.
3. Fill with cereal so that 2-3 centimeters remain from the neck of the pot.
4. Add some salt and spices.
5. Fill with water or broth almost to the very top (do not overfill - otherwise the dish will start to “run away”).
6. Close with lids.
7. Place in an oven preheated to 200 degrees.
8. Bake for 60 minutes.

Before serving, place a cube of butter in each pot. It will give the porridge that same creaminess, thanks to which it will sparkle and become even tastier. You can sprinkle it with fresh dill or garnish with parsley sprigs.

The best meat for baking in pots is pork neck; it turns out very juicy.

Porridge in pots is served with a salad of fresh radishes, cucumbers, sauerkraut, seasoned with fragrant vegetable oil.

Barley with meat in a slow cooker

A multicooker is the same device that is famous precisely for its ability to perfectly boil cereals. Many people equate the taste to a Russian oven: the porridges turn out so successful in cartoons. There is another big plus - for a multicooker you don’t need to boil the pearl barley in advance. It is enough to rinse the cereal and leave it in water while you cut vegetables and meat. Use the same proportions as in the basic recipe.

1. Rinse barley with water
2. Cut the meat into pieces.
3. Vegetables (carrots, onions) – cut into small strips.
4. Fry the meat and vegetables on the “Fry” mode until golden brown.
5. Add cereal.
6. Fill with water so that it is 2 fingers higher than the workpiece.
7. Close the lid and simmer in the “Porridge” mode

Cooking time and mode name depend on the technical capabilities of the multicooker.

A huge advantage of cooking in a slow cooker is the opportunity, while the porridge is stewing with meat, to go for a walk, do household chores, or devote time to a hobby. It is extremely difficult to digest porridge, especially since the oven automatically switches the food to the “Warming” mode. And, of course, the “Delayed Start” mode is most appropriate here: it’s easy to leave the porridge overnight, and in the morning you can treat yourself to a hearty, fresh, aromatic breakfast.

With chicken fillet and vegetables

Barley removes cholesterol from the body and contains few calories (100 g of porridge boiled in water contains only 109 kcal). With chicken fillet and seasonal vegetables, the porridge is easily suitable for people who want to get in shape. A few tips will help you make the porridge tasty, but at the same time dietary. How to cook a low-calorie version correctly?

Follow the instructions and prepare:

1. Cook pearl barley porridge in a saucepan until half cooked.
2. In a separate frying pan, sauté vegetables and meat in a small amount of water mixed with 1 tbsp. vegetable oil.
3. Mix cereals, vegetables, meat.
4. Add a glass of vegetable broth or water.
5. Simmer until the cereal melts.

For the dish you can use eggplants, zucchini, pumpkin, any types of cabbage, carrots, green peas - the more vegetables you add, the more interesting the taste will be. You can season everything with savory - it’s very tasty with barley. This porridge can be served with a sauce based on mint and natural yogurt, or eaten with a piece of unleavened bread (or whole grain bread).

Recipe for cooking like a king

Pearl barley was discovered in our country with the light hand of Peter the Great: the Tsar had great respect for this porridge, ate it with milk and really loved it with mushrooms and meat. Royal barley with meat can become your signature dish: it successfully combines creaminess and piquancy, satiety, but at the same time lightness.

For cooking we need not only cereals, vegetables, meat, but also pickled butter. You can take champignons and replace them with honey mushrooms, but it’s better to still use boletus: and the smaller they are, the more refined the royal porridge will be.

Cooking step by step:

1. Fill the cereal with water and let it swell for 2-3 hours.
2. Rinse it again with cold water.
3. In the multicooker, turn on the “Baking” mode and heat the butter on it (a piece weighing 50-60 g).
4. Add onion, carrot, grated on a fine grater.
5. Fry the vegetables for 5 minutes, no more.
6. Add chicken meat cut from thighs or legs.
7. Stir and fry a little more until golden brown.
8. Add the marinated butter and lightly fry everything together again.
9. Fill with cereal (it should increase in volume by about 2 times).
10. Close the lid.
11. Simmer on the “Porridge” mode (or “Buckwheat”, depending on your preference).
12. Serve with fresh herbs.

It is appropriate to add a cube of mushroom broth to the porridge: this way the taste of mushrooms will be even more pronounced.

The indicated amount is enough for 6 large servings, that is, it is easy to invite a group of hungry adults to the royal porridge, and they will leave full. You can wash down the porridge with cool kvass or any fermented milk product.

With beef and beans in Transcarpathian style

In Transcarpathia there is a national dish of pearl barley and smoked meats called chovlent. It is necessarily prepared in pots, and the ingredients include not only pearl barley and meat, but also beans and smoked meats. In addition to beef, you can use pieces of smoked chicken, pork ribs, even chicken necks - the more varieties you use, the tastier the dish will be.

It is very easy to prepare if you take the recipe for meat with barley in pots as a basis. In the same way, fry the meat with vegetables, put it in pots, and cover the base with pearl barley. Although there is an important nuance: in the original recipe, the beans are boiled until tender, and then placed in pots. But it’s easy to simplify the process if you buy a jar of any beans: white, red, in their own juice or tomato. In this case, the liquid can not be poured out, but can also be added to the dish.

The dish is served with sour cream, plenty of herbs, fresh flatbread, and washed down with fermented milk products.

Barley soup with meat

When mentioning “pearl” cereal, one cannot ignore soup with this cereal - hot first courses with pearl barley turn out rich, satisfying, and so appropriate in the winter season. Traditional rassolnik, of course, everyone knows how to cook, but few people know: even a simple meat soup made from barley turns out very tasty and is not at all tiring to prepare.

Cooking “pearl” soup is very simple:

1. Boil the meat broth from beef brisket (60 to 90 minutes).
2. While the soup base is cooking, soak the barley to swell.
3. Sauté carrots and onions in butter.
4. As soon as the meat has become soft, remove it from the pan.
5. Add cereals and vegetables.
6. Cook for 60 minutes until the cereal is ready over low heat.
7. Add meat cut into pieces.
8. Put in a bay leaf.

For soup, 100 g of cereal is enough for a 3 liter pan - otherwise the soup will turn out too thick.

Before serving, sprinkle each plate with herbs, you can season with a teaspoon of sour cream. If you noticed, there are no potatoes in the soup. But, if desired, you can add a couple of whole tubers there: it will boil, giving the soup a special thickness and richness.

Pearl barley is an excellent cereal. It satisfies perfectly without adding extra calories. Considering its “penny” cost, you can cook it at least once a week, each time opening up new options. But make sure that the cereal is clean and does not contain a lot of debris, which is quite difficult to clean out. Be full and happy!

The name of pearl barley porridge comes from the word “pearl” - this is how pearls were called in Rus'. This name went to the porridge for noble favor. Since ancient times, pearl barley porridge has been valued for its medicinal properties and invaluable composition. Today I propose to prepare pearl barley porridge with pork - a satisfying and healthy dish. In addition to this porridge, it would be important to serve various pickles, as well as fresh vegetables.

To prepare pearl barley porridge with pork, we need pearl barley, onions, garlic, pork pulp, salt and water.

Wash the cereal well and fill it with water in the evening. For a glass of cereal, take 1 liter of water.

In the morning, rinse the cereal well, add 2.5 glasses of water, add salt and cook until tender, about 50 minutes.

While the porridge is cooking, we prepare the meat. Cut the pork flesh into small oblong pieces.

Heat vegetable oil in a frying pan, fry the meat a little, add onion and garlic. The onion can be cut into cubes or quarter rings, this is not fundamentally important. Add a little water and simmer the meat until cooked under the lid closed.

Add the finished meat to the pan with the already prepared porridge and mix.

Cover the pan with a lid and wrap it in a towel for half an hour.

Serve pearl barley porridge with pork hot or warm.

Bon appetit!

Ingredients

To prepare barley pilaf with pork you will need:

pearl barley - 2 cups;

pork - 600 g;

carrots - 2 pcs.;

onion (large) - 1 pc.;

vegetable oil - 2 tbsp. l.;

garlic - 1 head;

salt, seasoning for pilaf - to taste;

Cooking steps

Wash the meat and dry it. I cooked pilaf with pork pulp, but lamb, beef or chicken are perfect.

Cut the pork into medium-sized portions.

Cut the peeled onion into half rings.

Cut the peeled carrots into cubes.

Heat vegetable oil in a cauldron or deep frying pan, add onion and fry over medium heat for 3-4 minutes (until translucent), stirring occasionally.
Then add the chopped pieces of pork to the onion and fry for another 3-4 minutes.

Add carrots to the meat fried with onions.

Stir and add salt, seasoning for pilaf.

Pour in cold water (the water should completely cover all the ingredients except the garlic), bring to a boil and cook, covered, over low heat for 30-40 minutes.

During this time, the pork and vegetables should become soft.

Rinse the pearl barley well again and place it in a cauldron on top of the pork and vegetables, smoothing it out.

Pour enough water into the cauldron so that it is 2-2.5 cm above the level of the cereal.

Remove the finished pilaf from the heat and let it brew under the lid for 10-15 minutes. Then mix barley pilaf with pork, arrange on plates and serve.

Pearl barley makes a very tasty, satisfying and aromatic pilaf. Be sure to try it!
Bon appetit!

Today I want to bring to your attention a recipe for very tasty pearl barley porridge.
You can, of course, boil pearl barley and prepare meat gravy or goulash for it. I cook barley right away with meat, the barley prepared in this way turns out very tasty, it is imbued with meat flavor, and it also saves time, because the meat and barley are cooked at the same time

To prepare this dish we need a minimum of ingredients

The meat must be washed and cut into small pieces. Peel the onions and carrots and cut the onions into half rings and the carrots into strips.
It is advisable to sort out the pearl barley and soak it.
I cook as always in a cauldron. Pour sunflower oil into a preheated cauldron and heat it.
Place the meat in hot oil. (Fry everything over high heat)

Fry the meat until golden brown and add the onion

Stir fry for about 5 minutes and add carrots

Fry until golden brown and add water

don't forget to add salt

Immediately place the pearl barley into the cauldron (don’t forget to drain the water!)

The water should cover the pearl barley by about a finger. Bring to a boil, reduce heat and cover with a lid.
Simmer the porridge under a closed lid, stirring occasionally. You may need to add water; in this case, it is better to add hot boiled water immediately.
Cook until the pearl barley is ready. It took me about 50 minutes.