1 - I know I've made this before but I have no notes other than an increase in the cooking time. But I can't use this attempt as an indication of its quality because I let it slow cook for something closer to 10 hours. The barley had gotten so soft it was almost like congee, and I used pork loin (pork chops) and they were dry and tough enough that Ben left them on the side of the plate. So, yes, there can be over-slow-cooking a recipe.
1 Tbsp mild oil
1 lb cubed pork (pork leg or pork loin)
1 small onion, finely chopped (115g)
1 crushed garlic clove
1 lrg carrot, julienned (72g)
1 cup rutabaga, julienned (72g)
2/3 cup diced tomato, drained
3/4 cup pearled barley
3 cups chicken broth
Fresh oregano, thyme, fennel seed and parsley, to taste (?!?)
- Heat the oil over medium high heat and sear the pork.
- Dump all the ingredients in a slow cooker.
- Cook on the Low setting for
6-77-8 hours.
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