Pork Barley & Veggie Stew WITH CRACKLING
Servings
6-8
PreP Time
15 minutes
Cook Time
2 – 2 1/2 hours
Total Time
2 1/2 – 3 hours
What you need to Get:
2kg Pork Shoulder Roast, skin removed (set aside to make crunchy crackling later, cut into 2-3 cm cubes
+ 2 tablespoons oil
+ 2 brown onion, thinly sliced
+ 3 garlic cloves, minced
+ 3 carrots, sliced
+ 3 celery sticks, sliced
+ 1 cup red wine
+ 1l Vegetable stock
+ 2 tablespoons Tomato paste
+ 2 bay leaves
+ 2 thyme sprigs
+ Pork Rind, scored
+ 2 tablespoons oil
+ salt
+ 200g Pearl barley or green lentils
+ 1 medium sweet potato, cut into cubes
+ Salt and pepper
+ ½ cup parsley
+ Ciabatta, toasted (optional to serve)
What you need to do:
1. Remove the skin from the Pork Shoulder. Set aside, and cut the meat into cubes.
2. Heat 2 tablespoons of oil in a large pot over medium-high heat. Add onion and garlic, and cook, for 4-5 minutes or until softened. Cook Pork pieces in batches until slightly browned, about 3-4 minute per side.
3. Add the carrots, celery, red wine, stock, tomato paste, bay leaves and thyme. Stir until combined and let mixture come to the boil. Reduce heat to low, cover and simmer for 1 hour 45 minutes to 2 hours until the Pork is tender.
4. While the stew is cooking, preheat oven to 220 °C (Fan Forced). Score the Pork rind, and place rind side up on a rack. Rub generously with oil & salt. Roast for 30 to 40 minutes, or until the rind begins to crackle. Cool for 5 minutes, then cut into pieces.
5. 40 minutes before the end of the cooking time, stir the pearl barley and sweet potatoes into the stew. Season with salt and pepper to taste.
6. Top with parsley and crunchy Pork crackling. Serve with toasted ciabatta.
