Friday, October 7, 2011

Pork and Barley Broth

It has been a long time since I last time updated this blog.  :-(  My husband and I have recently bought a house and I have been very busy and unable to spare time to update my English blog, besides Japanese one.

However, as I have recently cooked a very tasty broth and would really like to share that recipe with my blog readers, I am trying to translate its Japanese recipe into English.

When the weather is really cold, I like making heart-warming soups and stews to warm up my chilled body from the inside. 

This dish is a cross between soup and stew, similar to gumbo.  The slow-cooked pork is so tender and flaky, the barley makes the soup thicker and richer, and it really fills your hungry tummy!

This winter dish is served as a main course both for family dinners as well as for guests.  It is absolutely gorgeous and you will definitely love it.  You must try it!

Ingredients for 4 people
1 bay leaf
1 small sprig rosemary
1.5lb Pork rib shoulder blade, cut into cubes (about 1” to 1.5”)
Olive oil
1 large onion, sliced
2 cloves garlic, sliced
2 small stalks celery, roughly chopped
2 small carrots, roughly chopped
Half cup white wine
3 cups chicken stock
Half cup pressed (or pearl) barley
2/3 cup chopped parsley, reserve about 1 tablespoonful for garnish
Black pepper to taste
Salt to taste
AJINOMOTO (MSG) to taste

Wrap up the bay leaf and rosemary with some cheese cloth and tie with string (making a small bouquet garni). 

Heat the olive oil in a frying pan to a medium heat and brown the pork all over.  Remove the pork from the frying pan and drain on kitchen paper.  Set to one side.

Heat some more olive oil in a heavy based pan (e.g., Le Creuset) and cook the onion until it becomes golden and tender (4 – 5 minutes).  Add the garlic, celeries and carrots to the onion and cook further 2 – 3 minutes.

Add the cooked pork to the pan, and pour over the wine and chicken stock.  Bring to a boil.

Add the barley, parsley and bouquet garni to the pan.  Season with black pepper.  Reduce the heat and simmer covered for 2 hours.

Season with salt and MSG (if using).  Garnish with the reserved parsley and serve with boiled new baby potatoes or some crusty bread and butter.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

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