Pearl Barley

For the Pearl Barley

• 200 g pearl barley
• 500 ml white chicken stock

Soak the barley in cold water overnight. Rinse and drain. Bring the barley and stock to the boil. Simmer for 25 minutes until tender.

When the barley is needed it is reheated with a little white chicken stock, then seasoned with the parsley purée, truffle butter, parmesan and a little salt. The belly pork is then folded through.