Prep 15 mins
Cook 30 mins
Submitted in response to a request. This is a nice simple supper dish made with roast pork shoulder. (Picnic roast.) Pork shoulder roast is often on sale at a very reasonable price, but, because it tends to be a large cut and very fatty, it is best slowly roasted with a cup or so of water and a couple tablespoons soy sauce, cooled enough to handle, then de-boned, de-fatted, and divided up for use in other dishes.
- 2 medium potatoes
- 1 cup water
- 1 tablespoon pork fat or 1 tablespoon vegetable oil
- 1 large onion
- 3 stalks celery
- 2 cups cooked barley
- 1 -1 1⁄2 cup diced slow roasted pork shoulder
- 1⁄2 cup pork broth, from cooking the roast
- 1 cup frozen peas
- 1⁄2 teaspoon savory
- 1⁄2 teaspoon sage
- salt and pepper
- Use pork shoulder that has been roasted in a covered casserole with some water and a little soy sauce or salt.
- You will need to cook about 1/2 to 2/3 cup of barley to get 2 cups cooked barley.
- Wash and trim the potatoes, and cut them into 1 cm (1/2") dice.
- Put them in a large heavy skillet with the water, and boil for about ten minutes, until the water is gone.
- Stir frequently, especially when the water is almost gone, to prevent sticking.
- Just as the water is gone, add the fat and stir it in well.
- Meanwhile, peel and dice the onion, and wash and dice the celery.
- Add them as soon as the fat is melted, and saute until they are soft and the potatoes are slightly browned.
- Add the barley, meat, broth and peas.
- Season the hash and continue to cook, stirring frequently, until well amalgamated, and hot through.