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Pearl Barley with Meat in a Clay Pot in the Oven

An appetizing, tasty, slow-cooked porridge for a family dinner! Pearl barley baked in a clay pot turns out fluffy, and a little tomato paste makes it especially tasty and gives it a lovely bright orange color. The meat must be browned first. This barley with meat is a perfect main course for lunch or for dinner.

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Porridge with meat in a pot in the oven pearl barley
Porridge with meat in a pot in the oven pearl barley Porridge with meat in a pot in the oven pearl barley Porridge with meat in a pot in the oven pearl barley Porridge with meat in a pot in the oven pearl barley Porridge with meat in a pot in the oven pearl barley
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 5 g
Fats 29 % 6 g
Carbohydrates 48 % 10 g
116 kcal
GI: 100 / 0 / 0
  • Making a really tasty pearl barley with meat in a clay pot in the oven takes us almost two hours. Before putting the barley and meat into the pot, you need to prep them. Rinse the pearl barley, cover it with two cups of water in a saucepan, and set it on the heat. As soon as it boils, lower the heat and cook until the water has completely cooked off, about 15–20 minutes, uncovered. Meanwhile, rinse and dry the meat, cut it into small pieces, and start frying it with a little vegetable oil over high heat. While the meat fries, cut the peeled carrots and onion into small cubes. Add the vegetables to the meat after 10 minutes of frying, once it starts to brown, sprinkle with salt and spices, and stir. Fry the pork with the onion and carrots for another 5 minutes, lowering the heat slightly to medium. First put the meat fried with onion and carrots into the pot. Put the cooked pearl barley on top of the meat. Dissolve a tablespoon of tomato paste in three cups of water and pour it over the barley and meat in the pot. Cover the pot, put it in the oven, and cook at 400°F (200°C) for an hour. After an hour, take the pot of barley out of the oven, stir the barley and meat, cover again, and return it to the oven for another 20 minutes. Serve the pearl barley with meat in the pot, hot, straight from the oven, then portion it out onto plates.
  • Important! To keep your pearl barley dishes always delicious, read the article on the fine points of choosing and the secrets of cooking pearl barley.
  • Any oil is only healthy up to a certain temperature — its smoke point, at which the oil starts to burn and forms toxic substances, including carcinogens. For how to gauge the frying temperature and choose the best oil for frying — and which ones are better not to use at all — read here.
  • Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, take advantage of this helpful information on how ovens behave!

Caloric content of the products possible in the composition of the dish

  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Pork lean roast - 184  kcal/100g
  • Pork chop on the bone - 537  kcal/100g
  • Pork schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Pearl barley - 340  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dried spices - 240  kcal/100g
  • Table salt - 0  kcal/100g

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