Ham and Eggs Barley Porridge

The second I opened to the page with ham and eggs barley porridge in this months Food and Wine, I knew I would be eating it in the near future. Not only was the recipe written by David Chang, and looked exactly like the type of food that I love to make and eat, but it also featured ham. I have been trying to think of fun new ways to serve ham for Jones Dairy Farm, and this recipe fit the bill perfectly. I cranked up the ham level a bit and added some asparagus so there would be a bigger veggie presence. This recipe is easy and has a lot of deep delicious flavors. What are you waiting for, go make it!
I have been meaning to try a recipe with kombu ever since watching the first season of Mind of a Chef where David Chang seems to use it in every recipe. Finally got some for this recipe. This recipe uses lots of cooked onions as one of the main flavor bases. While the onion browns, cut up the ham and asparagus. Nicely browned. Ham goes in for a few minutes. Then the barley and the stock. The stock is fortified with the kombu and some apple cider. The asparagus goes in towards the end of cooking. An egg and some scallions on top. Ohhhh yea so good. So glad I made this recipe. Make sure to check out Jones Dairy Farm on Facebook for more meaty inspiration!
Ham and Egg Barley Porridge - Adapted from Food and Wine/David Chang This post is sponsored by Jones Dairy Farm. 

Ham and Eggs Barley Porridge

For:  2 bowls
  • 7 Ounce Jones Dairy Farm Ham Steak
  • 1 Cup Apple Cider
  • 2 Cups Water
  • 3 Cups Chicken Stock
  • 1 Piece Kombu Seaweed
  • 4 Tablespoons Butter
  • 2 Onions Sliced
  • 2 Cups Pearled Barley
  • 2 Tablespoons Soy Sauce
  • 1 Bunch Asparagus Chopped
  • Scallions
  • 1 Egg (Per Bowl)

Instructions

  1. Mix the cider, water, and stock and add the seaweed to it. Bring to a simmer and kill heat. Allow to steep for an hour. Saute the onions in the butter until golden brown, about 25 minutes. Add in the ham and cook 3 minutes. Add in the barley, soy, and stock (strained) Simmer on low stirring occasionally until it is porridge-like in consistency, about an hour. I ended up needing to add a few splashes of water toward the end of cooking cause most of the liquid was absorbed but the barley wasn't quite tender. some brands of barley can be different so just keep your eye on it. Add in the asparagus when there is about 20 minutes remaining. Serve and top with egg and scallions.