Gluten-Free Shepherd's Barley With Sorghum Pearls
Recipe by gluten-free chef Tibor Átol
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Peeler
- Colander
- Mixing bowl
- Wooden spoon
- Baking dish
- Measuring spoon
- Spoon
Ingredients
- Pork knuckle or shoulder – 800 g
- Onions – 300 g
- Potatoes – 400 g
- Magic Mills Sorghum Pearls – 150 g
- Goose or duck fat – 60 g
- Salt – 10 g
- Smoked paprika – 5 g
- Chilli – 1 pinch
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