Barley porridge with pork. Recipe: Barley porridge - With pork Barley recipe with pork with temperature conditions

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

Imagine that you come to a restaurant and you are offered to taste "pearl porridge with beef sousvid". Agree, it sounds delicious. But when the dish is served, there will be no limit to surprise: you will be served with the usual 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 from our traditionally Russian, inexpensive pearl groats. How to cook classic barley with meat correctly?

For cooking we need:

• pearl barley - 1 glass;
• 500 grams of any meat (but it is 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 to soak overnight - this way we will prepare it, and it will cook many times faster. Overnight it will swell, it remains only to drain the water and put it to cook. Pour the groats with water at the rate of 1: 3, add some salt, let the water boil, and then switch to low heat so that it melts. Readiness is determined quite simply: each grain is soft, but at the same time slightly "springy" inside. Usually, barley cooking time is 50-60 minutes.

You can speed up the process of cooking cereals several times, if after the first boil you drain the water, refill it, let it boil and reduce the heat.

While the groats are 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. We heat a thick saucepan, add vegetable oil and a piece of butter there, fry the meat with vegetables over high heat. Salt, pepper, add seasonings. Simmer meat with vegetables until soft for 60-90 minutes. If you saw that the meat is almost ready, it has become soft, tender - it's time to combine it with boiled cereals.

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

Vary the amount of porridge, meat and vegetables so that you end up with a juicy dish: if you overdo it with barley, the dish will turn out to be dry; although the fix is ​​simple by adding a little broth.

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

The recipe for cooking in pots in the oven

The pots themselves are table decorations. And the housewives know very well how tasty, stewed, tender any porridge turns out in them. Barley is perhaps the best cereal for pots - it opens up there and quickly acquires the most necessary degree of readiness. And the meat from the pots is so tasty that it literally "jumps" from the fork into the mouth.

The dish is very simple to prepare:

1. Lightly boil the cereal, soaked the day before in a large amount of water.
2. Put pieces of meat, fried onions, carrots and other vegetables to taste at the bottom of the pot.
3. We fall asleep with cereals so that 2-3 centimeters remain from the neck of the pot.
4. Salt, add spices.
5. Fill with water or broth almost to the very top (do not pour over - otherwise the dish will start to "run away").
6. We close the lids.
7. We put it in an oven preheated to 200 degrees.
8. Bake for 60 minutes.

Put a cube of butter in each pot before serving. He will give the porridge the very creaminess, thanks to which it will sparkle, it will 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 to be very juicy.

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

Barley with meat in a slow cooker

The multicooker is the very device that is famous precisely for its ability to perfectly boil cereals. Many people equate the taste with the Russian oven: this is how successful porridge is in "cartoons". There is one more big plus - for a multicooker you do not need to boil barley in advance. It is enough to rinse the groats and leave them in water while you cut vegetables and meat. Take the proportions the same as in the basic recipe.

1. Rinse the 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 on the "Porridge" mode

Cooking time, the name of the mode depends on the technical capabilities of the multicooker.

A huge advantage of cooking in a slow cooker is the opportunity, while the porridge is stewed with meat, to go for a walk, do household chores, devote time to a hobby. It is extremely difficult to digest porridge, especially since the oven automatically switches the dishes to the "Heating" mode. And, of course, the "Delayed start" mode is most appropriate here: it is easy to put the porridge overnight, and in the morning, please yourself with 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, seasonal vegetables, porridge is easy for people looking to get in shape. A few tips will help to make porridge tasty, but at the same time dietary. How to cook the low-calorie option correctly?

We follow the instructions and prepare:

1. In a saucepan, cook the pearl barley porridge until half cooked.
2. In a separate frying pan, sauté vegetables and meat in a little water mixed with 1 tbsp. vegetable oil.
3. We 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 is very tasty with pearl barley. This porridge can be served with a sauce based on mint and natural yogurt, or eaten with a slice of yeast-free bread (or whole grain crisps).

Royal cooking recipe

Pearl barley in our country was opened with the light hand of Peter the Great: the tsar respected this porridge very much, ate it in milk and loved it very much with mushrooms and meat. Royal barley with meat can also 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, replace with mushrooms, but it is better to use boletus nevertheless: and the smaller they are, the more refined the royal porridge will turn out.

Cooking step by step:

1. Fill the cereal with water and let it swell for 2-3 hours.
2. Rinse it with cold water again.
3. In a multicooker, turn on the "Baking" mode and drown butter on it (a piece weighing 50-60 g).
4. Add onions, carrots, grated on a fine grater.
5. Fry vegetables for 5 minutes, no more.
6. Add chicken meat, cut from the thighs or legs.
7. Stir and fry a little more until golden brown.
8. Add pickled butter and lightly fry everything together again.
9. We fall asleep with cereals (it should increase in volume by about 2 times).
10. We close the lid.
11. We stew on the "Porridge" mode (or "Buckwheat", for someone else).
12. Serve with fresh herbs.

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

The specified amount is enough for 6 large portions, that is, it is easy to invite a company of hungry adults for royal porridge, and they will leave well fed. You can drink porridge with cool kvass, or any fermented milk product.

Transcarpathian beef and beans

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

It is very easy to cook it if you take as a basis the recipe for meat with barley in pots. In the same way, we fry the meat with vegetables, put it in pots, cover the base with pearl barley. Although there is an important nuance: in the original recipe, the beans are boiled until cooked, and then put in pots. But it is 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, and also added to the dish.

The dish is served with sour cream, lots of greens, fresh flat cakes, and washed down with fermented milk products.

Barley soup with meat

At the mention of "pearl" grits, soup with this grits cannot be ignored - hot first courses with pearl barley come out rich, hearty, and so appropriate in the winter season. Everyone knows how to cook a traditional pickle, of course, but few people know: even a simple barley meat soup turns out to be very tasty, and not at all tiring to prepare.

Cooking pearl soup is very simple:

1. Boil the beef brisket broth (60 to 90 minutes).
2. While the base for the soup is boiling, soak the barley so that it swells.
3. Saute carrots and onions in butter.
4. Once the meat is tender, remove it from the pan.
5. We lay cereals and vegetables.
6. Cook for 60 minutes until the cereals are cooked over low heat.
7. Add the meat, cut into pieces.
8. We put the bay leaf.

For a soup in a saucepan of 3 liters, 100 g of cereal is enough - otherwise the soup will turn out to be too thick.

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

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

Barley porridge cooked with meat is one of the best second courses you can cook. In addition to the excellent combination of ingredients and mouth-watering aroma, barley porridge with meat and vegetables is considered a valuable source of nutrients, minerals and vitamins, micro- and macroelements. It is important to note the invaluable benefits of barley, since it contains a substance that can rejuvenate the body, remove wrinkles and stretch marks, and make the skin smooth and elastic. There are recipes thanks to which pearl barley porridge perfectly helps to lose weight and fight cholesterol. As for the proposed dish, you can safely cook it in the oven using clay or ceramic pots.

• Ingredients
• Preparation
• Video recipe

Features and cooking technology

Barley porridge with pork is a hearty, nutritious, juicy, tasty and original dish that is served in portioned pots. This is what makes barley with pork a special, unusual and even a little festive delicacy. If you do not have a pot, do not despair, barley with pork turns out just as well on a regular stove. For cooking, it is better to use a cauldron, a thick-walled saucepan or deep frying pan.

As for the taste of the dish, stewed pork with porridge turns out to be incredibly tender, juicy and melting in the mouth. The proposed recipe can be considered primordially Russian, with its help you can feed even a large family. As everyone knows, barley itself is not very attractive and tasty, but if you cook it correctly, it will become a gorgeous side dish for any meat or fish. If you use pork in this recipe, it is advisable to take the tenderloin.

Ingredients

To prepare delicious pearl barley porridge with meat, you will need the following ingredients:

Instant groats at least 40 grams Pork pulp about 80 grams Water 200 milliliters Carrots and onions 1 pc. Vegetable oil 30 ml Add salt, pepper and spices to taste

Preparation

1. According to the proposed recipe, it is necessary to prepare all the ingredients. First of all, you should do the meat. It is desirable that it contains fatty layers. This will ensure the perfect taste of the finished dish. It must be washed, dried and cut into small pieces.

2. Put a frying pan on the stove, pour in some vegetable oil and heat it up. It is important that the pan has a thick bottom, as barley porridge will be cooked in it.

3. While frying meat, you can start preparing vegetables. Peel the onions, rinse with water, chop in half rings. Add it to the meat and simmer for at least five minutes.

5. While the meat is stewed with vegetables, make pearl barley. To begin with, you need to sort it out, since unrefined kernels are very often found in it. After that, rinse the cereals under running water and send to the pan.

6. After five minutes of cooking, add water, pepper and salt. Simmer over low heat under a closed lid for at least one hour. All the water should have evaporated before it is ready.

Video recipe

As you can see, the process of making barley with meat and vegetables is extremely simple. From a given amount of ingredients, one serving is obtained. If necessary, you can increase the amount, observing the proportions given in the recipe. This dish will delight your family and fill you with energy for the whole day.

This dish can be put on a par with pilaf, it is just as tasty, high-calorie and satisfying. Barley with meat is not prepared quickly, but the result is worth the effort. This recipe provides a separate method for preparing cereals and meat. We will cook barley in a saucepan, and fry and simmer pork with vegetables in a pan. Then all the ingredients are combined in one bowl and simmer until cooked.

Should pearl barley be soaked before boiling? It all depends on your taste preferences. If you expect to get a boiled softer porridge and cook it for a short time, then you need to soak the product in cold water in advance (for 1 tbsp of cereal 1 liter of water) and leave overnight. Then drain the rest of the liquid and then start cooking the cereal, taking the right amount of water (1: 3). In this case, the pearl barley will cook for about 40 minutes.

If you like a coarser barley, not too boiled, or do not have time to soak, there is nothing wrong with that. Just cover the cereal with water in a ratio of 1: 4 and cook over low heat until tender. Cooking, as a rule, takes no more than 1.5 hours. It is especially convenient to cook cereals in a multicooker. In this case, we will cook it in a large amount of water and then put it in a colander. Thus, we will not allow the product to stick or burn during cooking.

Ingredients

• pearl barley - 1.5 tbsp.
• water - about 2 l
• pork shoulder - 400 g
• carrots - 1 pc.
• onion - 1 pc.
• zira - 1 tsp.
• vegetable oil
• salt, pepper - to taste

Preparation

Cut the carrots into small pieces (as for pilaf). Slice the onion too. Heat a skillet or cauldron over a fire with vegetable oil. Arrange vegetables and sauté until golden brown.

Rinse the pearl barley thoroughly. If you decide to soak it, then do it 8-12 hours before cooking. If you are thinking of doing without soaking, just pour 1.5 tbsp. pearl barley with plenty of water. Bring to a boil, season with salt and cook over low heat, covered with a lid, for 50-60 minutes.

Put the chopped pork shoulder in pieces in a frying pan for sautéing. You can choose whichever meat part you like. Season with salt, pepper and stir. Fry for 10 minutes over medium heat.

When the meat is slightly browned, pour in about 200 ml of water. Cover and simmer the pork with vegetables until tender for 30 minutes. The cooking time of the meat depends on the meat itself. It so happens that it becomes soft very quickly, but it also happens vice versa.

When the pearl barley is cooked, throw it in a colander, let all the liquid drain. Then pour the porridge into the pan with meat and vegetables. Stir. Add cumin (optional). Cover with a lid and simmer over the fire for another 10-15 minutes to make the barley with meat tasty and aromatic.

This completes the preparation of a delicious dish. Let it brew under the lid for some time after removing from heat.

Serve hot pork barley with plenty of vegetables and herbs.

On a note

• If you soak the barley beforehand, you don't need to cook it separately from the meat. After the pork is fried, add the soaked groats, cover with water in a ratio of 1: 3 and cook under the lid with the meat until the liquid evaporates.
• You can add spices to this recipe to taste. For example, using pilaf seasoning, you will not only enhance the taste of the dish, but also make its appearance brighter. You can also put a whole head of garlic in the barley, as is customary in the process of cooking pilaf.

The name of pearl barley porridge comes from the word "pearl" - this is how pearls were called in Russia. This name went to porridge for the nobility's favor. Since ancient times, barley porridge has been valued for its medicinal properties and priceless composition. Today I propose to cook barley porridge with pork - a hearty and healthy dish. In addition to this porridge, it will 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.

We wash the groats well and fill them with water in the evening. We take 1 liter of water for a glass of cereal.

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

While the porridge is being cooked, we are engaged in meat. Cut the pork pulp into small oblong pieces.

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

Add the finished meat to the pan with the ready-made porridge, mix.

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

Serve hot or warm barley porridge with pork.

Bon Appetit!

Many people do not eat pearl barley dishes, saying that "it is not tasty." And I offer you a recipe for making very tasty pearl barley with pork and vegetables.

Ingredients:

• 300-400 g of pork;
• 2 onions;
• 1 sweet pepper;
• 1 carrot;
• 1 glass of pearl barley;
• vegetable oil;
• parsley (I have frozen) - 2 tablespoons;
• salt, spices to taste.

Preparation:

Rinse a glass of pearl barley, and then pour cold water and leave for 4-6 hours. Then rinse 3-4 times, add water and cook in salted water over low heat for 1-1.5 hours. Rinse again with cold water, drain the water.

Cut the pork into cubes. Wash, peel, and cut onions, carrots and peppers.


Heat vegetable oil in a frying pan, fry pork until golden brown. Add carrots, fry for another 5-7 minutes, stirring occasionally, then add onion and after 3-4 minutes add pepper, salt, add spices (I added curry and pepper mixture), frozen parsley, mix.

Pour some vegetable oil into a clay brazier, distribute along the walls, put half of the pearl barley, then pork with vegetables, top with the remnants of the pearl barley. Pour in some water, cover, send to an oven preheated to 200-220 degrees for 40 minutes.


Remove the prepared pearl barley from the oven, mix, leave under the lid for 5-10 minutes. Then arrange on plates and serve.


Bon Appetit!