Barley'd Pork Stew - Untested

 https://www.deliciousmagazine.co.uk/recipes/pork-shoulder-and-pearl-barley-stew/

1/3 cup (75g) of lard or butter
3 carrots (180gr), quartered lengthways and chopped
3 celery sticks (50gr), finely sliced
2 onions (200gr), finely diced

1/4 tsp black pepper
3 Tbsps finely chopped fresh parsley
1 tsp finely chopped fresh thyme leaves, plus extra sprigs, chopped
2 bay leaves
3 oz bacon, cut into lardons
4 cloves, crowns pinched to release flavor
A pinch of nutmeg
1 Tbsp tomato paste, rounded
1 lb 5oz (600g) pork shoulder, diced
1/2 cup (125ml) red wine
3-4oz (100g) pearl barley
Salt

1. In a large oven-ready pot with a lid, heat your fat of choice over medium heat and fry the veg, herbs, bacon, cloves, nutmeg and black pepper. Before any real browning occurs, add the tomato paste. Cook, stirring constantly, for another minute or so, then add the pork shoulder and stir to combine.
2. Stir in the wine and allow to simmer for a minute or so. Add enough water to come up to the level of the mixture – no higher (you'll have to eyeball this). 
3. Cook, covered, in a very gentle simmer for 1 hour 45 minutes to 2 hours or until the pork is tender – add a little water if it’s starts to look too dry). 
4. NOTE: Forty five minutes before the end of the cooking time, stir the pearl barley into the stew.
5. When cooked, the stew should appear moist rather than wet or dry. Season to taste with salt , then stir through the extra thyme sprigs to serve.