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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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. Ingredients:
2 medium potatoes |
1 cup water |
1 tablespoon pork fat or 1 tablespoon vegetable oil |
1 large onion |
3 stalks celery |
2 cups cooked barley |
1 -1 1/2 cup diced slow roasted pork shoulder |
1/2 cup pork broth, from cooking the roast |
1 cup frozen peas |
1/2 teaspoon savory |
1/2 teaspoon sage |
salt and pepper |
Directions:
1. Use pork shoulder that has been roasted in a covered casserole with some water and a little soy sauce or salt.
2. You will need to cook about 1/2 to 2/3 cup of barley to get 2 cups cooked barley.
3. Wash and trim the potatoes, and cut them into 1 cm (1/2 ) dice.
4. Put them in a large heavy skillet with the water, and boil for about ten minutes, until the water is gone.
5. Stir frequently, especially when the water is almost gone, to prevent sticking.
6. Just as the water is gone, add the fat and stir it in well.
7. Meanwhile, peel and dice the onion, and wash and dice the celery.
8. Add them as soon as the fat is melted, and saute until they are soft and the potatoes are slightly browned.
9. Add the barley, meat, broth and peas.
10. Season the hash and continue to cook, stirring frequently, until well amalgamated, and hot through.
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