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Roast pork with winter vegetables and barley
Roast pork with winter vegetables and barley
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Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Elevate your winter roast with the unique addition of pearl barley.
Ingredients:
  • 2kg Pork Shoulder Roast Boneless
  • 4.80 gm sea salt flakes
  • 200g pearl barley
  • 2 leeks, coarsely chopped
  • 4 parsnips, halved lengthways
  • 2 carrots, quartered lengthways
  • 1l chicken stock
  • 250ml white wine
  • 4 rosemary sprigs
  • 1/2 bunch silverbeet, shredded
  • Coles Bakery Stone Baked White Sourdough Vienna (see notes), to serve
Instructions:
  • Preheat the oven to 240C. Prepare the pork by rubbing it all over with oil and salt on a clean work surface. Transfer the pork to a large roasting pan and roast for 30 minutes. Lower the oven temperature to 160C.
  • Place the barley, leek, parsnip, and carrot around the pork in the pan, then pour in the stock and wine. Sprinkle the top with rosemary and cover tightly with foil before roasting for 2 hours.
  • Preheat the oven to 180C. Roast for an additional 30 mins or until the pork is golden brown, the barley is tender, and add the silverbeet for the last 5 mins of cooking.
  • Slice the pork into thick pieces and serve alongside the vegetable mixture and bread.

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