Country Style Pork Barley Stew Recipes

COUNTRY STYLE PORK & BARLEY STEW

Steps:

• The previous night, soak the black beans in a bowl of water. This will allow them to expand in preparation for cooking. In the morning, drain and rinse. Set aside.
• Place bacon in a frying pan on Medium/High heat. Cook until crispy. (You might want to cook more than the specified amount because you know you're going to be nibbling.) Remove to paper towels to drain.
• Cut pork into 1-1/2" chunks. Place them in a bag with the flour, and shake to coat. Place them in the frying pan with the hot bacon drippings, and brown. Remove to the paper towels to drain.
• Cut each onion into 8 chunks. Add to the hot drippings and flour residue and stir for about a minute. (You should still be on the Medium/High setting) Add the balsamic vinegar and stir. This will deglaze the pan while you are softening the onions. It should be smelling pretty good in your kitchen right about now!
• Pour this into the crockpot (brown bits and all) and add the pork and the bacon, which you have broken up into several pieces.
• Add in the beans, barley, celery, carrots, broccoli, garlic, broth concentrate and water. Stir.
• Cover and cook on LOW for 7 - 8 hours.
• After 6 or 7 hours, check the beans. They should be firm but not hard. If they are still hard, replace the lid and check again in another hour. When they are cooked -- add in the salt, pepper and pasta. Give it a good stir, then replace the lid, cooking for another hour or until the pasta is done to your likeness.
• Enjoy!
• IMPORTANT: Salt prohibits the beans from cooking properly. Do Not add the salt before the beans are done. Although there is salt in the broth concentrate, it isn't enough to affect the cooking process.

BARLEY AND CRANBERRY PORK STEW

Steps:

• In 6-quart pan with cover, heat oil over medium-high heat. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch).
• Remove each batch from pan and set aside.
• Add onion and garlic to pan; cook, stirring, for 4 minutes.
• Season with salt, cumin, paprika and black pepper.
• Stir in sliced rutabaga and carrots; cook for 4 minutes.
• Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley. Bring mixture to a boil.
• Reduce heat to low, cover and cook for 30 minutes.
• Stir in cranberries.
• Cook for 15 to 20 minutes longer. Remove bay leaves.
• Serve in soup bowls.

PORK WITH MUSHROOMS AND BARLEY

Steps:

• Cook the barley as the label directs. Cover and set aside.
• Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.
• Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.

NORMANDY-STYLE PORK STEW

Steps:

• Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
• Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
• Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

COUNTRY PORK STEW

Steps:

• Heat olive oil in heavy large Dutch oven over medium-high heat. Add pork and stir until pork is brown, stirring constantly, about 4 minutes. Transfer pork to bowl. Add onion, garlic and sage to Dutch oven and sauté until onion is tender, about 10 minutes. Return pork and any juices in bowl to Dutch oven. Season with pepper. Add remaining ingredients. Simmer over medium heat until pork is very tender when pierced with fork, approximately 1 hour.