Pearl barley stew from my grandma

Ingredients for 3 servings:

• 85 g pearl barley
• 1 onion(s)
• 150 g pork belly (belly slice)
• 1 carrot(s)
• 1 small leek(s)
• 1 celeriac
• 2 m.-sized potatoes
• 1 handful of green beans, optional
• 450 ml vegetable broth, preferably homemade
• 450 ml water
• 1 tsp marjoram, dried
• 1 tbsp soy sauce
• 1 tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Remove the rind from the pork belly and dice the meat. Add the oil to a heated pan and fry the rind, fat side down, or gently render it, taking care not to overheat. Then add the diced meat, brown it, and let it brown a little. In the meantime, peel and finely dice the onion, then add it to the meat and fry until translucent. Add the pearl barley and sauté briefly. Pour in the vegetable stock and water and slowly bring to a boil. Add the marjoram. Clean, wash, and chop the remaining vegetables, then add them to the stew one at a time according to the cooking time: first the potatoes, then the carrots and celery, and finally the beans and leeks. Stir frequently and simmer for a total of about 30 minutes. Season with soy sauce, pepper, and salt and serve. The pearl barley stew is even better if you prepare it the day before, let it steep overnight, add a little water while reheating, and season to taste. This recipe is from my late grandmother. She wasn’t a great cook, but she was really good at making stews. I’ve adapted the recipe a bit to suit my cooking habits. I like to use clay cookware—I prepare this stew in a güveç, a Turkish clay pot, but it will also work in a regular stainless steel pot.