Curry barley pan with pork fillet

Ingredients for 4 servings:

• 1 tbsp curry powder, mild
• 3 tbsp oil
• 150 g barley (gourmet barley)
• 550 ml water, hot
• 300 g pork fillet(s)
• 2 tbsp soy sauce
• 1 garlic clove(s)
• 20 g fresh ginger root
• 1 bunch of spring onions
• 3 carrots
• 200 g oyster mushrooms
• Salt
• Pepper, from the mill
• 1 tbsp lime juice
• 150 ml vegetable stock
• 1 bunch of coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Briefly roast the curry powder in 1 tablespoon of oil. Add the gourmet barley grains and roast briefly. Pour in 550 ml of hot water and cook the barley for about 15 minutes, until it is soft but still has a nice bite. Meanwhile, pat the pork fillet dry and cut into thin slices. Brown the meat in the remaining oil in a large pan, then transfer to a deep plate and season with pepper and 1 tablespoon of soy sauce. Peel and finely chop the garlic and ginger. Clean the spring onions and carrots and cut into thin rings or strips. Slice the mushrooms. Sauté the spring onions, garlic, and ginger in the remaining oil in the pan. Mix in the mushrooms and season everything with salt, pepper, lime juice, and the remaining soy sauce. Stir in the stock and simmer until the vegetables are al dente. Stir the meat into the vegetables and continue cooking briefly. Finally, mix in the grains and half of the chopped coriander leaves. Season to taste, garnish with coriander, and serve with mango chutney.