Pork and pearl barley stew
This hearty winter stew of vegetables and pearl barley is a tasty way to use up leftover roast pork.
Serves: 4
Preparation time: 15 minutes
Cooking time: 50 minutes
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You will need
- 1 tablespoon olive oil
- 1 red onion, peeled and cut into wedges
- 2 leeks, washed, trimmed and thickly sliced
- 500g butternut squash, peeled, deseeded and chopped into chunks
- 175g pearl barley
- 1 litre hot chicken stock, made with 1 chicken stock cube
- 390g carton Italian chopped tomatoes
- 300g leftover roast pork, cut into cubes
- 200g broccoli, washed and broken into small florets
- ¼ x 20g pack fresh sage, leaves picked, washed and chopped
- 3 tablespoons wholegrain mustard
Recipe Information
Step by step guide to making Pork and pearl barley stew
- Heat the oil in a large pan over a low heat. Add the onion and leeks and cook for 10 minutes, stirring occasionally.
- Add the butternut squash and cook for a further 5 minutes, then stir in the pearl barley, chicken stock and chopped tomatoes.
- Bring to the boil, then turn down the heat to a simmer. Cover and cook for 30 minutes.
- Add the leftover pork, the broccoli and most of the chopped sage and cook for a further 5 minutes, until the pork is piping hot.
- Stir in the mustard and season with freshly ground black pepper. Garnish with the reserved chopped sage and serve.
Cook's tip: If you don't have any leftover roast pork, add 300g raw diced pork to the onions and leeks in step 1 instead.
Summary of customer ratings and reviews
Nutritional information for Pork and pearl barley stew
Nutritional information for Pork and pearl barley stew
Nutrition type | per serving |
---|---|
Calories | 482 kcal |
Total Fat | 11.9g |
Saturated Fat | 3.0g |
Salt | 1.01g |
Sugar | 12.9g |
This recipe is:
- No egg products
- No nut products
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£2.80
£1.12/100ml
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95p
95p/kg
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£2.78
£2.78/kg
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£1.50
£1.50/kg
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£1.10
£2.20/kg
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£1.10
£1.10/100g
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47p
£1.18/kg
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£2.19
£2.19/kg
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60p
30p/10g
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59p
33p/100g