Recipe: Pork Stew with Barley (using country-style spare ribs, make ahead)

PORK STEW WITH BARLEY

"The stew can be made a day or two ahead and barley can be made a day or two ahead. You can also serve this with rice or mashed potatoes instead of barley."

FOR THE PORK:
2 pounds boneless country-style pork spare ribs
Kosher salt and black pepper, to taste
2 to 3 tablespoons olive oil, as needed
1 rib celery, chopped
1 medium carrot, chopped
1/2 medium yellow onion, chopped
1 to 2 cloves smashed garlic, to taste
1/4 to 1/2 teaspoon smoked paprika, to taste
1 1/2 cups red wine plus more as needed
1 3/4 cups unsalted beef broth (or one 14.5-ounce can)
1 bay leaf
1 small thyme sprig
6 parsley stems
8 black peppercorns
1/2 star anise pod
2 tablespoons softened butter, optional
3 tablespoons all-purpose flour, optional

FOR THE BARLEY:
2 to 3 teaspoons olive oil
1/2 medium yellow onion, finely chopped
1 teaspoon minced garlic
1/8 to 1/4 teaspoon ground cumin
1/2 to 3/4 teaspoon minced thyme
4 large fresh shiitake mushrooms, stems discarded and finely chopped
8 ounces green beans, trimmed and cut into 1/4-inch pieces
1 cup barley, cooked according to package directions
Kosher salt and pepper, to taste

TO PREPARE THE PORK:
Trim pork of excess fat; cut the meat into bite-size pieces, and season with salt and pepper. Add just enough oil to cover the bottom of a Dutch oven; place over medium to medium-high heat, and when the oil shimmers, add pork in batches, leaving space between the pieces. Brown on all sides; remove to a platter.

Add more oil as needed, then add celery, carrot, onion and garlic; cook, stirring occasionally, until soft and lightly browned. Add paprika and cook briefly. Add the wine and bring to a boil, scraping any browned bits from the bottom of the pan to incorporate. Cook down a bit, then reduce to a simmer; add the broth, bay leaf, thyme, parsley, peppercorns and star anise.

Return the pork to the pot, cover and simmer slowly until the meat is fork-tender, about 2 to 2 1/2 hours.

Remove the meat to a plate, strain the sauce and discard the solids. Skim and discard the fat from the sauce, then return the sauce to a pan and simmer until reduced to desired flavor. (If you want a thicker sauce, combine the softened butter and flour into a thick paste called a beurre manie. Whisk 1 tablespoon into the sauce then bring to a moderate simmer to see how much it thickens before adding any more beurre manie. Add another tablespoon if you want a thicker sauce.)

Return the meat to the pan. If made ahead, let cool, then cover and refrigerate; reheat before serving.

TO PREPARE THE BARLEY:
Add the oil to a medium-size skillet over medium heat. Add the onion; cook until partially translucent, then add garlic, cumin, thyme and shiitakes. Cook about 1 minute, stirring, then add the green beans and cook until crisp-tender. Add the barley, warm through and season with salt and pepper.

TO SERVE:
Serve the stew atop the barley so the juices moisten the grain.

Makes 4 servings
Source: San Francisco Chronicle, November 2012