Vastlapuder (Barley Porridge)

Vastlapuder, a dish of pearled barley porridge studded with pieces of smoked pork, makes an excellent side for meat or soup main courses. For the meat, use rib or cheek cuts, or even thick cut bacon. Barley porridge is traditionally eaten in Estonia on Shrove Tuesday, the first day of Lent, and reflects the rural Estonian diet of past centuries.

Recipe Servings: 4–6

Prep Time
10 minutes
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Cook Time
1 hour 20 minutes
equal
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • ½ lb (230 g) smoked pork, cubed small
  • 1 cup (175 g) pearl barley, rinsed and drained
  • 1 qt (1 L) water, boiling
  • Salt, to taste
  • Oil, for frying

Directions

  1. In a large, deep frying pan set over medium high heat, heat oil and fry the pork cubes until they are slightly browned and crisped.
  2. Add the pearl barley and sauté the mixture for about a minute, stirring gently.
  3. Add the boiling water, reduce heat, and cover the pan with a lid.
  4. Let the mixture simmer on low heat for about 1 hour, stirring occasionally.
  5. Season to taste and serve warm.

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