× This website uses cookies, please read and understand our cookie policy.

Pork Steak with Apricot, Barley and Kale

This recipe is suitable for diabetics.

Prep Time: 15 mins
Cooking Time: 40 mins
Serves: 10

Meal Type:
Channel: ,


  • 25ml Olive oil
  • 25 Garlic purée
  • 2 Onions (finely diced)
  • 250g Carrot (large dice)
  • 400g Pearl barley
  • 1200ml Bisto Chicken Bouillon (prepared)
  • 300g Curley kale (stems removed and shredded)
  • 10 Apricots
  • 10 x 150g Lean pork loin steaks
  • 10g Sage leaves (shredded)
  • Fresh herbs to garnish
  • 500ml Bisto Low Salt Gravy (prepared)


  1. Heat the oil in a pan, add the garlic, onions, carrots and cook until they start to colour (about 10 minutes).
  2. Add the barley and stir to mix through. Add the hot chicken stock and bring to the boil, reduce the heat and simmer for 20 minutes.
  3. Grill pork steaks for 8-10 minutes on each side or until cooked through. Halve the apricots and remove the stone, then grill so they caramelise.
  4. Add kale to the barley mixture and cook for a further 7-8 minutes until it is cooked, ensuring the barley is soft and had enough stock. Add more if its needed.
  5. To serve, place the barley and vegetable mixture into the muddle of the plate and stop with pork steak, two halves of grilled apricot and serve with a drizzle of Bisto Low Salt Gravy.