hungarian

Pork Tokany with Pickles and Egg Barley

This simmered dish pairs pork loin, cut into thin strips with pearl barley, dill pickles, chopped and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

44 g Carbohydrates

32 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

132g pork loin, cut into thin strips 319 kcal
48g pearl barley (dry) 170 kcal
66g onion, thinly sliced 26 kcal
51g dill pickles, chopped 6 kcal
7g lard 62 kcal
7g butter 50 kcal
1.47 tsp (3g) sweet paprika 9 kcal
0.37 tsp (1g) caraway seeds 2 kcal
88g water 0 kcal
0.37 tsp (1g) salt 0 kcal
0.18 tsp (0g) black pepper 1 kcal

Cooking instructions

pearl barley (dry)water
Bring a small pot of salted water to a boil. Add pearl barley and cook until tender, 25-30 minutes; drain well.
pork loinlardsaltblack pepper
Meanwhile, season the pork with salt and black pepper. Heat the lard in a skillet over medium-high heat and brown the pork for 3-4 minutes.
onionsweet paprikacaraway seedswater
Add the onion and saute until softened, 4-5 minutes. Stir in sweet paprika and caraway; cook 20 seconds, then pour in the water and scrape up browned bits.
pork loindill pickles
Simmer uncovered until the pork is cooked through and the sauce lightly thickens, 6-8 minutes. Stir in the chopped dill pickles and warm through 1 minute.
pork loinpearl barley (dry)butter
Toss the cooked barley with butter. Serve the pork tokany over the buttered barley and spoon any pan sauce on top.