Alföld-Style Pork Stew with Pearl Barley | Hearty Rustic One-Pot Meal
(0)
70 min
Under an hour
Kifli Kukták
Hagyományos alföldi ihletésű, tartalmas egytálétel szaftos sertéslapockából, aranybarnára pirított szalonnás alapon, illatos fűszerpaprikával és lassan puhára főtt árpagyönggyel (gerslivel). A gersli selymesen besűríti a zöldséges ragut, így minden falat melengető, telt ízeket kínál a hűvösebb őszi napokon.
Ingredients
Preparation method
Preparation and browning
Cut the smoked bacon and pork shoulder into 1.5–2 cm cubes. Finely chop the onion and garlic, slice the wax pepper and carrots into rounds, and finely chop the fresh parsley.
Heat the lard in a heavy-bottomed pot or Dutch oven, add the diced smoked bacon, and fry over medium heat until golden brown and the flavorful fat is rendered.
Add the finely chopped onion and sauté in the bacon fat until translucent. Stir in the wax pepper and crushed garlic, then fry for another 1–2 minutes.
Chef's tip
Pearl barley absorbs a lot of liquid during cooking and naturally thickens the ragout, so there is no need for a flour thickener in this traditional dish.
It tastes even better reheated the next day, as the flavors of the vegetables, smoked bacon, and meat blend together completely. If it thickens too much overnight, add a little water when reheating.
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