Recipe by gluten-free chef Tibor Átol
“When I first tried it, I was surprised to find that the sorghum pearls perfectly matched the look, taste and texture of egg barley, and that it was gluten-free, dairy-free, egg-free and not even pasta. So it lent itself to being used as a substitute for barleyin the shepherd’s barley”
INGREDIENTS
- Pork knuckle or shoulder – 800 g
- Onions – 300 g
- Potatoes – 400 g
- Magic Mills Sorghum Pearls – 150 g
- Goose or duck fat – 60 g
- Salt – 10 g
- Smoked paprika – 5 g
- Chilli – 1 pinch
PREPARATION
- Finely chop the peeled onions and fry them in fat in a saucepan of at least 3 liters.
- Remove from the heat, sprinkle with the paprika, salt, stir and add 3 dl of water. Cover and simmer until you cut the meat into 2 x 2 cm cubes.
- Place the pork in the dish and cook covered, constantly replacing the liquid that evaporates.
- Meanwhile, dry roast the sorghum grains until they smell like popcorn. Then add 5 times the amount of water and cook, covered, until tender, about (50 minutes).
- Peel the potatoes and cut into 1 x 1 cm cubes. Put them in cold water.
- When the meat is almost tender, add the drained potatoes and sorghum. Add enough water to cover and cook until tender.