Pork chop with barley in a multicooker Brand 6060

Pork chop with barley in a multicooker Brand 6060
Category: Meat dishes
Ingredients
Pork (neck) about 1kg
Salt 1 tsp with a pea
Spices (ground black pepper, ready-made pepper mixture, dried ground ginger, nutmeg, etc.) 1/4 tsp each
Hot water 320 ml
Onion 1 pc
Pearl barley 1st (200 ml)
Cooking method

Cut the meat in portions (I got 9 layers). Mix and mix salt and all spices. Beat off each piece of pork on both sides, and rub salt and spices into each. Crumple the prepared meat like a paper sheet. Place the lumps in a bowl or container. Sprinkle with chopped onion rings and drizzle with wine or apple cider vinegar. Withstand from 0.5 hours to a day. Pour some PM into a bowl without a pin. Turn on, after 2 minutes put 4 or 5 lumps without onions. Put onion rings 3 minutes before the end of the regime. Both meat and onions must be constantly stirred, and the meat must be turned over periodically (2 minutes). Just before the end of the "Fry" mode) pour 70 ml of hot water. Close the lid and set the "Soup" for 10 minutes. The pressure will equalize itself. Open the lid, remove the meat. At the bottom of the bowl there is a little more than 200 ml of broth, pour 200 ml of washed pearl barley into it, pour another 250 ml of boiling water, add a little salt. Close the lid. "Soup" 20 min.

Note
The method of preparing meat was spied on by MariV. I liked very much that you can fry not 1-2 chops at the same time, but up to 6-7. And pearl barley turned out to be just a miracle!

[Evgeniya]

Evgeniya, thanks for the recipe I recently asked a question about barley cooking, and you also have meat

Thank you for your attention to the recipe. 20 minutes for barley on the "Soup" mode, this is only from a hot state. From cold - you need to add time for the pressure build-up or correct it up to 20 minutes after the pressure build-up.