Anyone who has ever tried homemade pork stew, they know that this is canned meat and tasty, hearty, and is really a lifesaver in cooking the first or second dish when there is no way or time to cook something from fresh meat.
Homemade pork stew - general principles of preparation
The main advantage of pork for cooking stews is that this type of meat is quite fatty and therefore the use of additional ingredients in the form of lard, a large amount of fat, oils is not required.
You can cook homemade pork stew in banks in the oven, pressure cooker, double boiler, slow cooker, autoclave. Regardless of the method chosen, the principle of preparation is similar for them:
• Buy canned fresh meat: pulp with fat. Frozen meat, bony part for cooking stews are not suitable.
• Do not preserve the stew in large containers; 0.5-1 liter cans are enough.
• The container and lid must be sterile.
• The meat is washed, cut into slices of the same size, salted, pepper, mixed. At the bottom of the sterilized cans, mixed prepared pork, laurel leaves, black pepper peas and other ingredients are mixed to taste. Perhaps, first cook the meat, and then tamp in the container.
• The jars filled with ingredients are covered with lids and sent to cook. After they take out and roll up.
1. Homemade pork stew: a quick recipe
Ingredients:
• kilogram of pork;
• approximately a glass of vegetable oil;
• one large onion;
• a few cloves of garlic;
• salt and black pepper to taste;
• 2 tablespoons of ordinary vinegar or 3 tablespoons of balsamic vinegar;
• 2 bay leaves.
How to cook:
1. The washed pork is cut into small cubes no larger than 2 centimeters in size.
2. The meat is salted and pepper, focusing on your taste. Laurel leaves, broken into small pieces, are added to it, which, after cooking the pork, is carefully caught.
3. Vinegar and finely chopped onions are added to the meat. The ingredients are thoroughly mixed.
4. The blank for the stew is covered with a film. Put her at least 6 hours in the refrigerator. The main goal is pickling.
5. Pickled pork is placed in a special container for the oven, equal. For pouring, vegetable oil is used, which should completely cover the pork.
6. Take parchment paper for baking, carefully cover the meat. The top is covered with a lid or foil.
7. Pork is cooked in the oven, heated to 130 degrees, for 45 minutes.
8. After the allotted time, the paper is removed. Garlic is added to the dish and again covered with paper, a lid. Re-put the pork to simmer in the oven for about two and a half hours.
9. Ready meat is pulled out of the oven, cooled.
10. The meat is divided into thin, soft fibers. Laurel leaves are pulled out. Before serving, the stew is heated.
2. Homemade pork stew: a recipe in a slow cooker
Ingredients:
• kilogram of pork;
• salt;
• to taste: black pepper, bay leaf.
How to cook:
1. Take the meat, washed and dried it with paper towels.
2. Pork is cut into small pieces. They are put in a multicooker pan and put on the "Extinguishing" mode for four hours, adding about half a glass of water. It is important to remember: in any multicooker, heating takes a lot of time, so the meat always cooks longer.
3. An hour before the end add bay leaf, salt, pepper. For a classic recipe, such spices are enough. If desired, you can add additional spices.
4. Ready hot pork is laid out in sterilized hot jars, covered, put under a warm blanket. After complete cooling, they are stored.
3. Homemade Pork Stew: A Simple Recipe
Ingredients:
• kilogram of pork;
• a tablespoon of salt;
• black pepper to taste.
How to cook:
1. Chilled pork is cut into small pieces (preferably 2x2 or 3x3 centimeters).
2. The meat is salted in the following proportions: a tablespoon of salt - a kilogram of pork. Pepper is added to taste. The ingredients are thoroughly mixed.
3. The meat is laid out in sterile jars at the rate of: 500 grams of pork - a 0.5-liter jar. Thorough tampering is recommended.
4. At the bottom of a large pan put a terry towel, put the jars and cover them with lids. Water is added to the pan a couple of centimeters below the neck of the cans. Loosely cover. Put on fire for 2 hours boiling from the moment of boiling water. Periodically add water, as it should boil throughout the preparation of the dish.
5. The stew is ready. They take out the jars, roll up the lids and put them under the towel until they cool completely.
6. The stew is stored in the refrigerator or in any other cool place.
4. Homemade pork stew: recipe with vegetables in the oven
Ingredients:
• one carrot;
• 2 cloves of garlic;
• half onions;
• 550 grams of pork;
• 2 tablespoons of soy sauce;
• a teaspoon of dried barberry;
• 5 pieces of allspice;
• bay leaf.
How to cook:
1. The meat is cut into medium-sized pieces. If pork has fat, it is carefully cut out and set aside. Grated garlic and soy sauce are added to the pork. All components are mixed and left for half an hour at room temperature.
2. Onions are placed on the bottom of the can, carrots. Then add some meat and part of the dried barberry. Thus, both components alternate. Without fail, bay leaf is added to the jar.
3. Top with fat or lard.
4. The foil is wrapped in several layers, after which it is closed the jar. The dish is put in a cold oven, setting the temperature to 150 degrees. Allocate 3 hours for cooking. After they get the stew, the jar is carefully rolled up.
5. Homemade pork stew: an autoclave recipe
Ingredients:
• kilogram of pork;
• 2 tablespoons of salt;
• 2 bay leaves;
• 2 onions;
• black pepper peas.
How to cook:
1. Pork is cut into small pieces. If desired, you can add part of the beef, capable of introducing a variety of shades in the taste of the finished stew.
2. According to the classical scheme, salt and spices are added to the bottom of the can; additional spices can be used.
3. Spiced meat is placed in jars. Leave about two centimeters to the lid.
4. Banks put for an hour and a half in an autoclave at a temperature of 120 degrees Celsius.
5. Roll up, cool. It is allowed to store stew without a refrigerator in a cool place. Shelf life is about three years.
6. Homemade Pork Stew: An Oven Recipe
Ingredients:
• kilogram of pork;
• a tablespoon of salt;
• to taste spices: black ground pepper, cloves, peppercorns, bay leaf.
How to cook:
1. The pork pulp is cut into large pieces. In this case, the meat should pass through the neck of the jar. The meat is salted and allowed to drain. To do this, the pork container is laid down.
2. The oven is heated. The baking sheet is gently greased with a thin layer of lard. Pieces of pork are spread on a baking sheet. The meat is baked until cooked and tender.
3. For canning use cans of 0.5 and 0.7 liters (average size). They lay meat in layers, which are sprinkled with spices, seasonings. The meat is rammed tightly. After this, melted lard from the pan is added. If there is not enough lard, melt the fat and add it. All ingredients must be hidden. Banks are closed with metal lids. Each jar is wrapped with dark paper.
4. It is advisable to store jars with pork stew in wooden crates in compliance with the optimal temperature regime and the absence of excess light.
Homemade Pork Stew - Tricks and Tips
Despite the fact that the technology for making homemade pork stew is simple and unpretentious, many have failures if some points are not observed. In order for your conservation to be a success, some tips will help you avoid the culinary "incident":
• Sometimes the stew turns out to be dry, not juicy - this is due to a lack of fat. Therefore, be sure to choose not lean pork, but meat with fat.
• If you are confused by blood flakes in the finished product, lightly fry the meat before putting it in a jar.
• If you like a jelly-like product, lay the meat on the bone on the bottom of the can.
• Not whole pieces of meat; gruel symbolizes that frozen meat was used. Buy only fresh product.
• If the finished product is bitter, it means that you used a large amount of not fresh bay leaves. The leaves of the laurel should be a gentle olive color, not broken, not large. Putting this ingredient is desirable at a minimum: 1-2 leaves per 0.5 liter jar.
• If the preservation lid is swollen, you have cooled the jar of stew in a cool place. When cooking in the oven or autoclave, it is better to cool the rolled cans right in the devices. When cooking in other ways, cool the stew by wrapping the container in a blanket.
• To prevent the fat resulting from cooking the stew in the oven from burning out, pour a little salt on the bottom of the pan or pour water.
• To prevent the lid from oxidizing during storage, grease it with pork grease.
• Store preservation in a cool, dark place.
