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14
2
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7
5
2
5
5
4
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2
1
6
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1/2
4
2/3
1-1/4
1
1/3
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ar
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oz
oz
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oz
oz
cl
oz
oz
oz
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T
c
c
T
T
t
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Pork (1)
Bacon (2)
-- Aromatics
Onions
Celery
Garlic
Carrots
Leeks (3)
Fennel bulb
-- Herbs
Bay Leaf
Rosemary sprig
Sage Leaves
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Olive Oil (2)
Broth (4)
Barley, pearl (5)
Hard Cider
Salt
Pepper
-- Garnish
Parsley, flat
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Prep - (50 min)
- Cut Pork into about 3/4 inch cubes.
- Slice bacon into fairly thin piecs, 1/2 x 1 inch.
- Quarter ONIONS lengthwise and slice crosswise about
1/8 inch. Slice CELERY about 1/8 inch thick. Mix.
- Crush GARLIC and chop small.
- Slice CARROTS about 1/4 inch thick. If very large, split
in half before slicing. Slice LEEKS (white and light green)
about 1/8 inch. Core FENNEL, quarter lengthwise and slice
crosswise about 1/8 inch. Mix all.
- Strip ROSEMARY leaves from stems and chop small. Chop
SAGE LEAVES small. Mix both with Bay Leaves.
- Chop PARSLEY medium for Garnish.
Run - (2-1/2 hrs) - exact timing
depends on you Barley.
- In a 3-1/2 quart sauté pan or similar coverable pan, heat
Olive Oil. Stir in Bacon and fry over moderate heat
stirring until it has rendered much of it's fat.
- Stir in Pork and fry tumbling until lightly browned. Remove
and set aside.
- Adjust Oil as needed to have no more than 1 Tablespoon. Heat Oil, and
fry Onions stirring until translucent, then stir in Garlic
for about a minute.
- Stir in Carrot mix and fry stirring for about 3 minutes.
- Stir in Barley, and Pork, then Broth, Cider
and Herbs. Bring to a boil, cover tightly and simmer about
1-1/4 hour or until Barley is tender.
- Adjust liquid if needed. Season to taste with Salt and
Pepper. Simmer another 3 minutes.
- Serve hot, garnished with Parsley.
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