Pork with Egg Barley

Pork with egg barley is a simple, filling one-pot dish that combines the merits of a stew and a side dish – the meat's sauce soaks through the fried egg barley too.

1. Cut the pork leg into about 2-3 cm cubes.

2. In lard fry the finely chopped onion glassy.

3. Add the crushed garlic, take it off the heat, stir in the paprika, then straight away add the meat.

4. Fry it until it whitens, then add the sliced tomato pepper and the diced tomato.

5. Pour in a little water, and under a lid braise it half-tender.

6. Add the egg barley and the remaining water, salt and pepper it, then cook it done together, stirring often, until the egg barley softens and soaks up the liquid.

7. Serve it after a few minutes' rest.

Tip: It is finest with a pickle – the tangy flavour pleasantly balances the filling egg barley.