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Poached pork with pearl barley and greens

Name: Poached pork with pearl barley and greens
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbs sunflower or peanut oil; 1 onion, chopped; 1 garlic bulb, halved; 30g ginger, sliced; 2 star anise; 1 cinnamon quill; 2 kaffir lime leaves; ¼ cup (60ml) light soy sauce; Juice of 1 lime; 100ml white wine; 2 cups (500ml) chicken stock; 1.2kg pork loin, fat and skin removed, tied; 200g pearl barley, cooked to packet instructions; Rocket leaves or other to serve

3 ratings

10m

45m

Poached pork with pearl barley and greens

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 01, 2017

Poaching the pork here really helps to keep the meat nice and moist.

2 tbs sunflower or peanut oil
1 onion, chopped
1 garlic bulb, halved
30g ginger, sliced
2 star anise
1 cinnamon quill
2 kaffir lime leaves
¼ cup (60ml) light soy sauce
Juice of 1 lime
100ml white wine
2 cups (500ml) chicken stock
1.2kg pork loin, fat and skin removed, tied
200g pearl barley, cooked to packet instructions
Rocket leaves or other greens to serve

Method

1.

Heat the oil in a saucepan over medium heat. Add the onion and cook for 3-4 minutes, then add the garlic and ginger and cook for a further 1-2 minutes until fragrant. Add the star anise, cinnamon, lime leaves, soy, lime juice, wine, stock and 2 cups (500ml) water and bring to a simmer. Cook for 5 minutes for the flavours to infuse.
2.

Add the pork, topping up with hot water to cover if needed. Return to a simmer and cook for 20 minutes or until the pork is just cooked through. Remove meat and rest, lightly covered with foil, for 5 minutes.
3.

Place saucepan over medium-high heat and continue to boil for 5-10 minutes until slightly reduced. Divide the barley between bowls and top with some of the reduced stock and onion. Slice the pork and serve on top of the barley with rocket.