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This hearty dish is bursting with savory Japanese-inspired flavors thanks to a combination of soy sauce, ponzu, and the shiitake-infused water (used to rehydrate the mushrooms) at the base of the scallion pan sauce for our pork, plus a garnish of furikake. We’re serving it all over a robust mix of barley and sesame-sautéed vegetables.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
8 purple SmartPoints® per serving
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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly.
Meanwhile, wash and dry the fresh produce. Place the dried mushrooms in a bowl; cover with 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Cut the fresh mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a separate bowl, combine the soy sauce, ponzu sauce, and vinegar.
Reserving the mushroom water, drain the rehydrated mushrooms; transfer to a cutting board and roughly chop. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the fresh mushroom pieces and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped rehydrated mushrooms and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.
Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 160°F.
While the pork rests, in the pan of reserved fond, heat the remaining sesame oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter) and reserved mushroom water. Cook, stirring occasionally and scraping up any fond, 3 to 5 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Slice the rested pork crosswise. Add the cooked barley to the bowl of cooked vegetables; season with salt and pepper. Stir to combine. Serve the finished barley topped with the sliced pork and finished sauce. Garnish with the togarashi and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs