Cider Pearl Barley with Ham and Eggs


David Chang is a genius!! Thank you F&W for sharing this amazing recipe! I did not have the kelp – so I left it out. WARNING- this is relatively hands off, but takes about 3 hours totally to make. It’s totally worth it. That said, it is super easy to make and tastes amazing!

1 c apple cider
3 c chicken broth
4 TBSP butter
2 onions, thinly sliced
4 oz cooked ham, chopped (1/2 cup)
2 c pearled barley
2 TBSP soy sauce
4 eggs, poached
4 scallions, thinly sliced

In a large saucepan, combine the cider, broth, and 2 c of water. Bring just to a boil, then remove from the heat. Let steep for 40 minutes. Discard the kombu and transfer the cider broth to a bowl.

Wipe out the saucepan and melt the butter in it. Add the onions, season with salt and cook over moderate heat, stirring occasionally, until golden, about 20 minutes. Add the ham and cook for 3 minutes. Stir in the barley, soy sauce and cider broth and bring to a boil. Cover and cook over low heat, stirring occasionally, until the barley is porridge-like, about 1 hour. Season with salt.

Spoon the porridge into bowls and top with the eggs. Garnish with scallions; serve.

Serves 4 – 6.