Seared Pork & Scallion Pan Sauce over Barley, Mushrooms & Gai Lan

Seared Pork & Scallion Pan Sauce

over Barley, Mushrooms & Gai Lan

45 MIN
12 SmartPoints®
2 Servings
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From the Test Kitchen

This hearty dish is bursting with savory Japanese 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 traditional garnish of furikake. We’re serving it all over a robust mix of barley and sesame-sautéed vegetables.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
Seared Pork & Scallion Pan Sauce over Barley, Mushrooms & Gai Lan
Title
time-saving
tips & techniques
Ponzu Sauce
Gai Lan
Cremini Mushrooms
Garlic
Scallions
How to Cook Your Grains "Pasta" Style
Barley
Soy Sauce
Dried Shiitake Mushrooms
Rice Vinegar
Sesame Oil
Furikake
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the barley:
1 Cook the barley:

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. 

Prepare the ingredients & start the sauce:
2 Prepare the ingredients & start the sauce:

Meanwhile, wash and dry the fresh produce. Place the shiitake mushrooms in a medium bowl; add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Cut the cremini mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the bottom 1/2 inch of the gai lan stems, then thinly slice. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a separate bowl, combine the soy sauce, ponzu sauce, and vinegar. 

Cook the vegetables:
3 Cook the vegetables:

Reserving the mushroom water, drain the rehydrated shiitake 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 cremini mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped rehydrated mushrooms and prepared garlic and gai lan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the pork:
4 Cook the pork:

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and 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. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

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 thickened. 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 furikake and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

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Seared Pork & Scallion Pan Sauce

Cook the barley:
1 Cook the barley:

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. 

2 Prepare the ingredients & start the sauce:

Meanwhile, wash and dry the fresh produce. Place the shiitake mushrooms in a medium bowl; add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Cut the cremini mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the bottom 1/2 inch of the gai lan stems, then thinly slice. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a separate bowl, combine the soy sauce, ponzu sauce, and vinegar. 

Prepare the ingredients & start the sauce:
Cook the vegetables:
3 Cook the vegetables:

Reserving the mushroom water, drain the rehydrated shiitake 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 cremini mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped rehydrated mushrooms and prepared garlic and gai lan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan. 

4 Cook the pork:

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and 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. 

Cook the pork:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

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 thickened. 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 furikake and sliced green tops of the scallions. Enjoy! 

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