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
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Recipe Information

Step by step guide to making Pork and pearl barley stew

  1. Heat the oil in a large pan over a low heat. Add the onion and leeks and cook for 10 minutes, stirring occasionally.
  2. Add the butternut squash and cook for a further 5 minutes, then stir in the pearl barley, chicken stock and chopped tomatoes.
  3. Bring to the boil, then turn down the heat to a simmer. Cover and cook for 30 minutes.
  4. 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.
  5. 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.

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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

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