👨‍🍳 作り方

1. 1

   Heat the vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed smoked pork and brown it on all sides. Remove the pork from the pot and set aside.

   💡 プロのコツ: Browning the pork adds depth of flavor to the stew.
2. 2

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add the diced carrots, parsnips, and celery root, and cook for another 5 minutes, stirring occasionally.

   💡 プロのコツ: Sweating the vegetables before adding liquid helps to develop their sweetness.
3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant. Add the rinsed pearl barley, bay leaves, and dried marjoram. Stir to combine.

   💡 プロのコツ: Toasting the barley slightly can enhance its nutty flavor.
4. 4

   Return the browned smoked pork to the pot. Pour in the beef or vegetable broth, ensuring the ingredients are mostly submerged. Bring the stew to a boil.

   💡 プロのコツ: Use a good quality broth for the best flavor base.
5. 5

   Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 1 hour and 30 minutes, or until the pork is tender and the barley is fully cooked and has softened.

   💡 プロのコツ: Simmering slowly allows the flavors to meld and the pork to become very tender.
6. 6

   Remove the bay leaves. Season the stew generously with salt and freshly ground black pepper to taste. If the stew is too thin, you can let it simmer uncovered for the last 15-20 minutes to thicken.

   💡 プロのコツ: Taste and adjust seasoning before serving. Smoked pork can be salty, so season carefully.
7. 7

   Ladle the hot stew into bowls. Garnish with fresh chopped dill and serve with a dollop of sour cream, if desired.

   💡 プロのコツ: This stew is even better the next day as the flavors continue to develop.