Happy New Year, readers. I hope that you had a very merry Christmas and a happy New Year – spending as much down time as you could with family and friends. Unfortunately, we were working through the majority of the ‘down time period’ at our new business – but such is the nature of a new business.
In fact, at one point I was even working in the kitchen as our chef had a car accident and was out of action for two days. It saw me juggling kitchen prep and the Z man’s feeds {because a breast fed babe goes where ever his Mama goes}. But we survived to tell the tale.
It’s prompted me to get crackin’ on some more meaty salad ideas, such as this delicious salad of pulled pork and barley, which could soon appear on the menu of Mr Perkins.
This is a great meal to prepare for your family if you like to get your meal prep done in nap time too. I was able to get the pork in the oven early during the day and chop up all my veggies whilst the little people napped – and then simply mix everything together when the need for dinner to be on the table was strong! I always find that if I can get dinner on the table ASAP, our nightly routine flows smoother {with a successful dinner, quick bath and then pj’s, stories and sleep}.
Well as smooth as it can be with 3 little ones, when I am on my own and all three want me to ‘lay with them’.
PULLED PORK AND BARLEY SALAD
1kg of pork shoulder
2 red onions
2 tbsps red wine vinegar
3 tbsps honey
2 tbsps olive oil
1 tsp chilli
2 tsps sea salt
2 tsps ground cumin
1 tsp ground cinnamon
100 grams of barley
1/2 red cabbage
2 carrots
handful of parsley leaves
2 tbsps olive oil
juice of a lemon
1 tsp of dijon mustard
seeds from a pomegranate
Mix together the honey, olive oil, chilli flakes, sea salt, cumin and cinnamon. Massage the rub into the pork. Lay the sliced red onions on a baking tray and then top with the pork. Pour the vinegar around the pork and then place the tray into a 160 degree oven. Cook for 4/5 hours or until the pork is tender and can be pulled apart with a fork.
Meanwhile, place the barley in a pan and pour over 500mls of water. Bring to the boil and cook for 30 minutes or until the barley is tender.
Shred the cabbage and thinly slice the carrots. Whisk together the olive oil, lemon juice and dijon mustard. Combine the barley, cabbage, carrots and parsley. Once everything is well combined add in the pomegranate seeds.
Top the salad with the pulled pork to serve.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
