Pork Barley Soup from Soup: A Way of Life by Barbara Kafka

Ingredients

• 6 cups (1.5 l) Roasted Pork Stock
• ½ cup (100 g) pearl barley
• 1 small onion, cut into ¼-inch (.5-cm) dice
• 2 teaspoons vegetable oil
• 1 pound (450 g) boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5-cm) cubes
• 2½ teaspoons kosher salt
• 1 large bunch flat-leaf parsley, leaves only, coarsely chopped
• 20 sage leaves, cut across into narrow strips
• 1 medium rib celery, peeled and cut into ¼-inch (.5-cm) dice
• Freshly ground black pepper, to taste