Pork, tomato and barley stew

IMG_3988 Friends, the barley obsession continues, as does my love for slow cooked one-pot meals. And this tasty little stew did not fail to please. Pork shoulder, cooked slowly in a gorgeous tomato sauce, with the addition of  barley to really make it something special. IMG_3981 Finished with  rocket and olives, and some crusty bread on the side for dipping. IMG_3984 Yes our bellies were singing the praises of this tasty little mid-week meal, and it has certainly been added to the repertoire. Pork, tomato and barley stew (adapted from Supergrains) – serves 4-6

  • 1kg diced pork shoulder
  • 1 onion, diced
  • 3 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, crushed
  • 100g speck, diced
  • 1.5 tbs paprika
  • 1/2 cup sherry
  • 2 tbs tomato paste
  • 400g chopped tomatoes
  • 1/2 cup pearl barley, rinsed
  • 500ml chicken stock
  • 1 tbs honey

Rocket, green olives, parsley and crusty bread to serve

  1. Preheat oven to 160C.
  2. Heat a little olive oil in a large oven-proof pan over a medium heat. Add the pork, in batches, cooking until brown. Remove and set aside.
  3. Add the onion, celery, carrots, garlic and speck to the pan, and cook, stirring, for 5 minutes or until starting to soften. Add the paprika, and cook for 1 minute.
  4. Add the sherry and allow to evaporate. Add the tomato, tomato paste, barley and stock, and stir to combine.
  5. Return the pork to the pan, cover, and cook in the oven for 2-2.5 hours (add more stock if the stew is starting to dry out) Stir through honey.
  6. Serve with bread, rocket, sliced green olives and chopped parsley.