Minute Steaks with Korean Barbecue Sauce, Asian Greens and Pearl Barley

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Further to my pork stew soliloquy on meat from the reduced section of the supermarket, I had some minute steaks lurking in the freezer, marred by the yellow ‘reduced’ sticker which adorns many meats in the icy purgatory of the deep freeze, waiting for the day when they would finally meet their fate. Now, we don’t have minute steaks in the US – or rather, we probably do, but they are called something else – but I assumed from the name that they are for quick cooking which suited my purposes fine and for £1 I would’ve bought pretty much anything.

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Pork and Beer Stew

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It’s the time of the month where I start rooting around in the freezer, pushing aside heels of year-old bread and tupperware dishes full of indistinguishable leftovers, searching for something to stretch our month’s food budget a bit further. During one of these excavations I discovered a couple packs of diced pork leg obviously bought from the corner of the supermarket where food goes to die, as evidenced from the yellow ‘reduced’ sticker clinging desperately to the side of the package – the scarlet letter of the nearly binned.

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