This is, one might say, our family recipe. My great-grandmother used to cook like that in a Russian oven. She would fry pork - pieces of head or shank, put it in a large clay pot, add soaked pearl barley and onions, pour boiling water over it and put it in a heated oven overnight. It turned out yummy - you couldn't drag it by the ears! Alas, now you can hardly find a Russian oven, but it also turns out delicious in a multicooker.
Purpose: For lunch / For dinner
Main ingredient: Meat / Pork / Cereals / Pearl barley
Dish: Hot dishes / Country style
Geography of cuisine: Russian cuisine
- Pork - 1 Kilogram (shank or head)
- Onions - 2 Pieces (large)
- Pearl barley - 2 Glasses (already steamed)
- Black Pepper - 1 Pinch
How to cook "Home-style pork with barley"
Take the meat with fat and skin, which needs to be scrubbed well. Chop the meat into large pieces if you have meat with bones. This time I have a boneless rear knuckle. Sear the meat on all sides, starting on the meat side, until golden brown. Towards the end of frying, add one chopped onion and sauté it with the meat. Then pour boiling water over the meat, add salt and pepper to taste, and switch the multicooker to the "Stew" mode for 4 hours. If there is a "Multi-cook" mode, set the temperature to 90 degrees and the time to 2 hours.
Rinse the barley and fill it with cold water. Boil until half cooked, about 20 minutes. Throw on a sieve and rinse from mucus. I usually immediately cook a lot of such barley and freeze it. Then it is convenient to add to various dishes.
Remove the meat from the multicooker. Put finely chopped onion and semi-prepared barley into the remaining broth. Let it languish in the "Extinguishing" mode.
After half an hour, return the meat to the slow cooker and simmer for another 5 minutes together. Then set the "Keep warm" mode for 40 minutes, so that the rest of the broth is completely absorbed into the cereal.
Serve hot. It can be safely supplemented with pickled vegetables.