PORK AND BARLEY HASH
Submitted in response to a request. This is a nice simple supper dish made with roast pork shoulder. (Picnic roast.) Pork shoulder roast is often on sale at a very reasonable price, but, because it tends to be a large cut and very fatty, it is best slowly roasted with a cup or so of water and a couple tablespoons soy sauce, cooled enough to handle, then de-boned, de-fatted, and divided up for use in other dishes.
Provided by Jenny Sanders
Categories Stew
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Use pork shoulder that has been roasted in a covered casserole with some water and a little soy sauce or salt.
- You will need to cook about 1/2 to 2/3 cup of barley to get 2 cups cooked barley.
- Wash and trim the potatoes, and cut them into 1 cm (1/2") dice.
- Put them in a large heavy skillet with the water, and boil for about ten minutes, until the water is gone.
- Stir frequently, especially when the water is almost gone, to prevent sticking.
- Just as the water is gone, add the fat and stir it in well.
- Meanwhile, peel and dice the onion, and wash and dice the celery.
- Add them as soon as the fat is melted, and saute until they are soft and the potatoes are slightly browned.
- Add the barley, meat, broth and peas.
- Season the hash and continue to cook, stirring frequently, until well amalgamated, and hot through.
Nutrition Facts : Calories 905, Fat 51.4, SaturatedFat 25.2, Cholesterol 54.5, Sodium 150.8, Carbohydrate 101.1, Fiber 15.9, Sugar 10.3, Protein 12.8
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