This is a super-easy dish that’s rich, hearty and full-flavoured, but doesn’t require a whole lot of work. Just let the flavour of the hock come through and do the work for you. Begin this recipe a day ahead to soak the beans.
Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It's a cultural mash-up of the best kind.