👨‍🍳 Instruktioner

1. 1

   Rinse the pearl barley under cold water.

   💡 Proffstips: Rinsing helps remove excess starch.
2. 2

   In a large pot or Dutch oven, heat butter or oil over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.

3. 3

   Add chopped onions, diced carrots, and diced celery to the pot. Sauté until softened, about 5-7 minutes.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add minced garlic and cook for 1 minute until fragrant.

5. 5

   Return the browned pork to the pot. Add the rinsed barley, broth, and bay leaves. Bring to a boil.

   💡 Proffstips: Ensure the liquid covers all ingredients.
6. 6

   Reduce heat to low, cover, and simmer for at least 1 hour and 15 minutes, or until the pork is tender and the barley is cooked through. Stir occasionally.

   💡 Proffstips: Add more broth or water if the stew becomes too thick.
7. 7

   Stir in the chopped fresh dill. Season with salt and pepper to taste.

   💡 Proffstips: Add dill at the end to preserve its fresh flavor.
8. 8

   Serve hot, garnished with extra fresh dill.

   💡 Proffstips: This stew is also delicious the next day.