Joy Crump’s Pearl Barley Porridge (serves 4)
4 tablespoons olive oil
1 small yellow onion, chopped
2 cups pearled barley
3 1/2 cups chicken stock
1 cup orange juice
2 cups cubed lean pork (such as boneless center cut pork chop)
1 roasted red pepper, sliced into .” strips
1 cup kale, blanched and rough chopped
1/4 cup currants
4 eggs, fried over-easy
fresh chopped herbs
Heat a medium saucepan to medium-high heat and add 2 tablespoons olive oil. When simmering, add the onion and barley. Stir, cooking until the barley is just toasted and the onion softens but does not brown. Add the stock and OJ and cook, stirring occasionally, until the barley is tender, about 25 minutes. There should be some liquid remaining when the barley has finished cooking. Meanwhile, add the rest of the olive oil to a large sauté pan and heat. Add the cubed pork and season with salt and pepper. When the pork has browned and is nearly cooked through, about 4 minutes, add the roasted red pepper slices, kale and currants. Cook one minute, then add the cooked barley along with any remaining liquid. Season to taste with salt and pepper. Divide the porridge into four bowls. Top each with a fried egg and fresh herbs.
