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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use pork shoulder that has been roasted in a covered casserole with some water and a little soy sauce or salt. | 2. You will need to cook about 1/2 to 2/3 cup of barley to get 2 cups cooked barley. | 3. Wash and trim the potatoes, and cut them into 1 cm (1/2") dice. | 4. Put them in a large heavy skillet with the water, and boil for about ten minutes, until the water is gone. | 5. Stir frequently, especially when the water is almost gone, to prevent sticking. | 6. Just as the water is gone, add the fat and stir it in well. | 7. Meanwhile, peel and dice the onion, and wash and dice the celery. | 8. Add them as soon as the fat is melted, and saute until they are soft and the potatoes are slightly browned. | 9. Add the barley, meat, broth and peas. | 10. Season the hash and continue to cook, stirring frequently, until well amalgamated, and hot through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2			-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
pork vegetable oil	1	tablespoon	fat	-	-	-	-
onion	1			60.0	14.01	1.65	0.15
celery	3	stalks		30.72	5.7024	1.3248	0.3264
barley	2	cups	cooked	1408.0	310.88	39.64	4.64
pork shoulder	1 - 1 1/2	cup	diced roasted	-	-	-	-
pork broth	1/2	cup		-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
savory	1/2	teaspoon		-	-	-	-
sage	1/2	teaspoon		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.