Recipe - Piedmont Pork Stew with Barley

Alberta Barley - a hearty, healthy choice!

Piedmont Pork Stew Pearl barley and pork are an ideal match in this deluxe stew prepared with red wine.
2 cups 6 cups	pearl barley chicken stock	500 mL 1.5 L
1 lb 1 tbsp 1 2 8 oz 7.5 oz 1 cup	boneless pork loin, cut into 1" cubes canola oil large onion, coarsely chopped carrots, scraped and sliced fresh mushrooms, coarsely chopped can of tomato sauce dry red wine	500 g 15 mL 1 2 250 mL 213 mL 250 mL
1 tsp 3/4 tsp 1/2 tsp 1/4 tsp 2 tbsp 1/2 cup	dried thyme dried oregano salt cinnamon grinding of black pepper red wine vinegar raisins	5 mL 4 mL 2 mL 1 mL 30 mL 125 mL

Combine barley and chicken stock. Bring to boil, then simmer until tender, about 40 minutes. In the meantime, brown pork in oil in a large pot over medium heat, stirring occasionally, about 3 minutes. Stir in the onion, carrots and mushrooms and cook 2 minutes more. Add tomato sauce, wine and seasonings. Bring to a boil; lower heat to a simmer. Stir in raisins and red wine vinegar.

Cover and cook gently for 20 minutes. Adjust salt and pepper. Sprinkle with a little sugar and stir, if stew is too tangy. Serve over hot cooked barley. Serves 4 - 6.

From:

Alberta Barley Commission