Barley and pork pilaf recipe. Barley porridge with pork and prunes Barley porridge with pork recipe

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!

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

To prepare this dish, we need a minimum of products.

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 the pearl barley and soak it.
I cook as always in a cauldron. Pour sunflower oil into a preheated cauldron and heat it up.
We send the meat to 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

do not forget to salt

We immediately send pearl barley to the cauldron (do not forget to drain the water!)

The water should cover the barley by about a finger. Bring to a boil, reduce heat and cover.
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.
Cooking barley until cooked. It took me about 50 minutes.

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!

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

How to cook pork barley porridge

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.

• 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.

vkys.info

Barley porridge with meat

Complexity of the recipe: no more difficult than making ordinary rice pilaf

First, as usual, you should prepare the barley for use. To do this, I washed it two hours earlier and filled it with cold water.

After the indicated time, I drained the water, and instead poured boiling water into a bowl of cereals and covered it with a lid. In this form, it must be left for 20 minutes.

Heat the oil in a cast-iron saucepan and fry the onions and carrots in it.

After 5-7 minutes, add the meat slices and fry everything together. Let the salt and pepper in, mix well.

We fill it with water about a couple of centimeters above the pearl barley itself, cover it with a lid, reduce the heat as much as possible and cook the “pilaf” until the moisture evaporates.

alimero.ru

Pearl barley porridge with pork in a pot

• About 600 g of pork pulp
• 1 glass of pearl barley
• 1-2 carrots
• 3-4 onions
• 50 g butter
• Salt, ground black pepper, dry mushrooms, lavrushka, peppercorns

Want to thank? It's easy - share your favorite recipe with your friends!

and here is the pearl barley. thanks a lot!…)))

Anna, good luck. I hope it will warm you ...

super-awesome porridge! I can imagine how delicious ...

Yalo, not the right word ...

the porridge is very tasty, pearl barley is great with pork ... But as it turned out - well, barley is a very heavy food ... I didn't think that I cooked it so much for my husband for dinner ... I won't do this anymore ...)))

I think it's just right for dinner. for breakfast - long and too heavy ...

Anna, well, of course it's to your taste. True, we manage with such a pot in a couple of days, since it is just as tasty when warmed up.

Yummy !! and the meat boils well, and pearl barley for a change !! Lovely! Thank you!

Tanya, to your health ...

I often use barley, both in the ear, and in pickle, and like this with meat. for speed, I boil a large portion of barley until half cooked (30 minutes) in a double boiler, divide into packages and freeze. it is important to freeze flat, so that later it will be easy to break off.

then I put this frozen piece in any dish - and voila! - it turns out quickly to cook.

Natanya, really time is saved significantly. Barley is not cooked quickly.

well ooooooo delicious thanks

zize, bon appetit.

Why rinse the boiled pearl barley?

It won't stick together in broth ...

Katerina to wash off the excess gluten. This will make the end result more crumbly.

Thanks for the recipe.

and if the pearl barley is soaked overnight, then it is cooked for 20 minutes.

thanks for the recipe! I used to fall asleep raw barley, but your version turned out to be tastier!

The dish is super, the barley exceeded all expectations.

I will not swear)) but I will express my amazement at female thinking. The thought arises - are our women really made of ribs ... Ladies, do not be offended, but it will never hurt to think about the essence of the processes. Or just remember what I am going to tell you now, so as not to rob your neighbors in the future with nutrients.

So, wash cereals BEFORE BOOKING or soaking. But only! No rinsing afterwards! For cereals is a divine gift, each grain contains a set of amino acids and necessary elements (almost all pearl barley). From the very first minute of cooking, these microelements are washed out into the broth ... well, it's okay, we eat it later. And those who, after cooking, rinse the cereal, drain the "broth" - also drain the microelements washed into the water during the cooking process. Strongly depleting the product. As a result, you have FUNCTIONS, deprived of half, or even more, of the nutrients. FUCK! With this logic (or rather, with its absence), you can wash meat after frying and vegetables after sautéing. So, the wash is short and BEFORE cooking. For removing warehouse dirt, sand, litter, no more. And if you SOAK (after rinsing) the cereal overnight, then this water also does not drain, boil it in it, microelements are also released into it.

Asians and Arabs, in their culinary tradition, do not even wash cereals and their "devzira" rice for pilaf, and put it dry. This is how micronutrients are protected. They understand. And you are feeding the boiled cereals, from which there is almost one depleted fiber, to your loved ones, pouring the broth with microelements into the sink.

Okay, do not be upset without our mind, we, without your feelings and charm, are not life))

Reader, thanks for the information. I will consider for the future.

harch.ru

Barley pilaf with pork

Barley pilaf with pork is another very tasty recipe for cooking not quite ordinary pilaf. It is not at all difficult to prepare pilaf from barley, while it turns out not only tasty, but also very useful, because barley contains a huge amount of useful substances. In addition, barley is very good "friends" with meat and very intensively absorbs its aromas. The result is a very tasty dish.

• Cooking time: 8 hours or more
• Main ingredient: pearl barley
• Generalized name: pilaf

Ingredient List

• lean pork pulp - 200 g
• pearl barley - 300 g
• onions - 300 g
• carrots - 300 g
• ground black pepper - to taste
• salt to taste
• vegetable oil - for frying

Cooking method

Rinse the pearl barley thoroughly in cold water, pour boiling water over and leave for 8 hours. Then drain the water, and rinse the barley again. Cover with clean water and cook for about 50 minutes. Then rinse thoroughly on a sieve.

Clean the pork with a sharp knife from films and veins. Rinse well and cut into equal but not very large pieces. Heat the vegetable oil in a cauldron and put the meat pieces. Fry a little. While the meat is fried, peel and wash the onions and carrots. Cut the carrots into strips and cut the onions into half rings. Transfer vegetables to meat, add salt and spices. Stir, add a little water and simmer for about 25 minutes, covering the meat with a lid.

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.

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:

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.