Numerous housewives make not only preparations from vegetables, berries and fruits for the winter; homemade pork stew is no less relevant. This meat product is easy to prepare different ways. To do this, you can use an oven, slow cooker, autoclave, or water bath. All methods are good and have their advantages. Below are recipes with step by step photos, thanks to which you can make very tender meat. It is suggested to eat it just like that, take it with you on a hike, on a trip, to the country house, or use it as one of the ingredients of a hearty hot dish.
How to cook stewed pork in a slow cooker?
Modern housewives are increasingly using multicookers to prepare dishes for the winter. This device will not only allow you to cook delicious jam or jam. It will make simply delicious pork stew.
Number of servings - 1.
Ingredients
These are the ingredients we need to prepare canned meat at home:
- pork - 1 kg;
- onion - 50 g;
- allspice black pepper - 3 peas (per jar);
- Bay leaf— 1/2 pcs. (for 1 jar);
- salt - 1 tsp. or to taste.
On a note! Ideally, you should use fresh or slightly chilled pork to prepare the stew.
Per serving
- Calories: 248.96 kcal
- Proteins: 15.30 g
- Fat: 20.56 g
- Carbohydrates: 0.54 g
Cooking method
Preparing such canned meat for winter storage is not at all difficult. If you follow the proposed manual step by step, which is accompanied by a photo, all culinary mistakes will be eliminated.
On a note! Some housewives cover the finished stew with fat, believing that this improves the preservation of the product. Others oppose this decision, believing that it only increases the calorie content of the dish. So this action is at your discretion.
Cans of fresh pork stew should be turned over and wrapped in warm blankets. As soon as the workpieces have cooled, store them in a cellar, basement or refrigerator.
Classic stew recipe for the oven
In those days when multicookers and other newfangled kitchen appliances did not exist, our mothers and grandmothers prepared pork-based stew in the oven. So this recipe has been tested for several generations!
Preparation time: 1.5 days.
Number of servings - 1.
Ingredients
To prepare delicious canned meat yourself, you should use the following products:
- ham - 2 kg;
- bay leaf - 12 pcs.;
- spatula - 3 kg;
- salt - 6 tbsp. l.;
- flank - 1 kg;
- black ground pepper- 2-3 tbsp. l.;
- allspice - 12 pcs.;
- black pepper in peas - 60 pcs.
Note! From the specified amount of ingredients you will get 12 jars with a capacity of 0.5 liters each.
Per serving
- Calories: 253 kcal
- Proteins: 17.11 g
- Fat: 20.63 g
- Carbohydrates: 0.21 g
Cooking method
Preparing pork stew at home according to the classic recipe in the oven is very simple. Of course, it takes a lot of time, but basically that’s all - marinating, stewing and cooling. Your labor costs are minimal here!
Ready! Pork stew prepared in the oven according to this classic recipe can be stored in a cool place for up to 12 months.
A simple option - stew with lard and gelatin
To ensure that the pork stew is a guaranteed success, you can cook it with lard and gelatin. Of course, this product can hardly be called dietary, but in any case, it has more benefits than store-bought sausages or sausages.
Cooking time: 5 hours.
Number of servings - 1.
Note! IN in this case One serving should mean yield finished products in the size of three half-liter jars.
Ingredients
We will need these components:
- pork - 1.2 kg;
- black pepper - 15 peas;
- lard - 200 g;
- gelatin - 2 tbsp. l.;
- bay leaf - 6 pcs.;
- salt.
On a note! If for one reason or another you cannot use lard, take 150 g of lard.
Per serving
- Calories: 334.84 kcal
- Proteins: 15.11 g
- Fat: 29.26 g
- Carbohydrates: 2.93 g
Cooking method
This version of canned meat for the winter is simple and not at all troublesome.
Ready! All that remains is to cool the workpieces and transfer them to a suitable storage location.
A few words about proper storage of stewed meat
For pork stew prepared by yourself to be healthy and of high quality, it is important not only to cook it well. It turns out to be no less important proper storage. It is believed that in a cold basement, without risk to the health of consumers, such twists can be stored for up to three years. But in order not to take risks, it is optimal to eat the preparations within 6-12 months. If you store pork-based stew in the refrigerator or basement, it is recommended to lime it 3-6 months in advance. All these standards are valid for those recipes in which the meat layer is covered with fat, lard and similar products. If you decide to cook stewed meat for the winter, but are afraid of extra calories, it is better to eat the product as soon as possible.
Video recipes
To the homemade cooking process pork stew didn’t raise any unnecessary questions in your mind, it’s worth using the proposed selection of video recipes:
Stew is a very convenient product. There are situations in life when food needs to be prepared quickly. What could be better than opening a can of good stew and frying it with pasta or potatoes? With it you can cook any soup, cook delicious second dish, make a delicious sandwich.
1:1061And for those who raise pigs, the issue of conservation is most acute.
1:1205 1:1215Every housewife should have this product in her supplies. Everyone probably has situations when there is no time to cook. This is where homemade pulled pork comes in handy.
1:15841:9
Store-bought stew does not always live up to our expectations. And we prepare homemade stew to suit your taste. We know exactly what kind of meat we put in it, and we can adjust the recipe to suit your taste.
2:882There are different ways and recipes for making homemade stew. You can cook it in a water bath, or in an oven, slow cooker, or autoclave. Well, if you have a pressure cooker, then it is very convenient to cook stew in it.
2:1276 2:1286 2:15742:9
Homemade pork stew recipe No. 1
2:91
To prepare homemade stew you will need:
3:707Pork (shoulder is better) - 500 g;
Lard - 300 g;
Bay leaf - 1 pc.;
Salt, pepper - to taste.
Advice: It is better to make stew in glass jars that can be hermetically sealed. Sterilize jars. You can sterilize canning jars in different ways, for example, place clean, dry jars in the microwave for 3 minutes.
3:1332 3:1342Preparation:
3:1377 3:1387 3:1391 3:1401— Cut the meat into small pieces. Excess fat better to cut it off.
3:15283:9 3:13 3:23
- Salt and pepper. Stir thoroughly.
3:111 3:121 3:125 3:135— Place a bay leaf at the bottom of a sterilized jar, then place the sliced pork. Place the pieces of meat tightly.
3:381 3:391
- Then cover the jar with a sterilized lid and place in a cold oven. Turn on the oven at 250 degrees.
— As soon as the meat boils, reduce the temperature to 150 degrees and continue to keep the can of stew in the oven for another 3 hours.
— Don’t be scared by the careless appearance of the cans; these are the remains of the juice flowing out of the can. At the end of cooking, the remaining juice is removed, the jar is wiped with a napkin and becomes clean.
— While the meat is stewing in the oven in a jar, you need to render the fat from solid white lard. To do this, cut the lard into small pieces, put it in a frying pan and render the fat at a low temperature. Drain the melted fat into a clean container.
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- After 3 hours, remove the can of stew from the oven, pour the rendered pork fat into the contents, close and roll up the lid hermetically. Leave the jar to cool room temperature.
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— Place the jars with the finished pork stew in a cool place. But we must keep in mind that this homemade stew is perfectly stored at room temperature.
7:816 7:826
— When eating stew prepared at home, remove unnecessary fat, remove the pork and use as intended.
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Homemade pork stew recipe No. 2
8:90
To be sure of the quality and taste of this product, you should make it at home.
9:786 9:796To do this we need to take:
9:8614 kg fat pork,
9:900 9:9192 tbsp. spoons of salt,
9:951pepper and bay leaf.
9:995 9:1005Preparation:
9:1040To begin with, you should thoroughly wash the meat and cut it into 3 cm pieces. Then you need to put them in a saucepan, add water and bring to a boil over high heat.
9:1333 9:1343Then remove the foam, reduce the heat and cook for 4 hours.
9:1457 9:1467Half an hour before the end of cooking, you need to add spices.
9:15819:9
Distribute the meat and broth into clean jars. Cover with a lid and sterilize for 15 minutes. All that remains is to close the banks.
9:248 9:258Homemade pork stew recipe No. 3
9:339
Preparation:
1) Wash the meat and cut into pieces.
2) For spices we use bay leaf, peppercorns and ground pepper.
3) Salt the meat at the rate of 1 level teaspoon per 500 g of meat, add pepper, bay leaf and chopped onion. Mix the mass.
4) Place the special stand that is included in the kit on the bottom of the pressure cooker and lay out the meat. Add water so that it is flush with the meat. Cover with a lid and put on fire. You can bring the mixture to a boil over high heat. We know that the water is boiling by the characteristic whistle. Immediately reduce the heat and cook on the lowest heat for 2 hours.
5) During this time, we will sterilize the jars and lids. Homemade stew The pork is ready, you can put it in jars.
6) Cover with lids and set to sterilize in a water bath for 40 minutes from the moment the water boils. We do not place hot jars in cold water(they can crack), and cold to hot too.
7) Roll up the jars with lids. Homemade pork stew is stored in a cold place.
Homemade pork stew recipe No. 4
10:100
To prepare stew at home you need:
11:734Cut 1 kg clean pork meat and putting it in a clean, dry pan,
11:871Add 200 grams of lard, cut into small pieces.
11:979 11:989The pan should be tightly closed and placed on low heat; there is no need to add water - after all, fresh meat has sufficient moisture, which will be released during slow cooking.
11:1393 11:1403During the process of preparing the stew, which takes from 4 to 5 hours, the meat should be stirred occasionally, and at the end of cooking, add a little bay leaf, as well as salt and a little ground black pepper to taste.
11:181511:9
Black pepper, it is advisable to use peas, which must first be ground in a coffee grinder - this will give the stew a completely unique taste and aroma.
11:324 11:334Homemade pork stew recipe No. 5
11:415
We will need:
12:972Pork - 1 kg
12:1005Lard - 500 g
12:1032Bay leaf - to taste
12:1085Salt and pepper - to taste
12:1135 12:1145Preparation:
12:1181Cut the pork into small pieces, add salt and pepper and mix well. Place a bay leaf on the bottom of a sterilized jar, place pieces of meat tightly, cover the jar with a lid and place in a cold oven. Turn on the oven to 250 degrees, bring the meat to a boil, then reduce the temperature to 150 degrees and cook for 3 hours. While the stew is simmering, prepare the lard. To do this, cut it small pieces, melt the fat over low heat and pour into a separate bowl. When you take the meat out of the oven, fill it with fat, roll up the jar and cool. Store the finished stew in a cool place (basement, cellar or refrigerator).
12:235512:9
Homemade pork stew in a slow cooker recipe No. 6
12:117
Ingredients for pork stew:
13:702boneless pork - 3 kg;
onion - 1 pc.;
bay leaf - 5 pcs.;
peppercorns - 12 pcs.;
salt - to taste.
Method for preparing pork stew:
13:992Rinse the meat, cut into cubes across the grain. Place the pork in the multicooker bowl.
Add the peeled onion, cut into 4 parts. Close the lid and turn on the “Extinguishing” mode for 5 hours.
Then open the lid, add salt, add spices and seasonings and continue cooking in the same mode for another hour.
Place the finished stew into sterilized jars and roll up.
13:9
Homemade pork stew recipe No. 7
13:90
Cooking stewed meat is not a complicated process.
14:707We will need:
Pork meat - 5 kg.
Lard - based on 5 kilograms of meat, 1 kg of lard. If the meat is fatty, you can use less lard.
Salt - 1 teaspoon per 1 kg of meat.
Bay leaf, peppercorns.
Preparation:
Cut the meat in large pieces, add salt, you can add marjoram if you wish, stir.
Next, we prepare the jars; they need to be washed and sterilized. In prepared jars, place 2 bay leaves and 5-10 peas of black pepper on the bottom of each jar.
Place meat in each jar, alternating fatty and lean pieces. Then melt the lard and pour the fat into jars with meat.
Place the jars filled with meat in a cold oven on a baking sheet sprinkled with an even layer of salt so that the temperature in the oven is uniform.
Turn on the oven and heat to 200 degrees. At this temperature, cook the stew for 3 hours, then carefully remove the jars from the oven and roll up with clean, scalded lids.
During the preparation of stew, meat is boiled down by 40%, so you need to purchase meat in volumes, taking into account: to make 7-10 kilograms of stew, you need 10-14 kilograms of meat. It is also necessary to take into account that if you prepare beef stew, then for better storage you need fat, since in beef meat There is not a lot of fat, then you need to add fat at the rate of 5 kg of meat 1 kg of melted lard. If you cook pork stew, you don’t need to add fat.
Stew is meat that is made by stewing. That is, it is canned stewed meat. This is a finished product, so when dishes are prepared, it is added at the very end. Stew can be stored for years and still preserve nutritional value. It is prepared from poultry, rabbit, lamb, beef and pork.
Stew cooking technology
To make beef stew, it is better to buy beef big pieces(fillet). Chopped meat - goulash or azu - is also suitable. Even though veal is considered dietary product, but it clearly loses in terms of the protein content of the product and the taste properties of beef. It is highly undesirable to purchase frozen meat. In order for the stew to be stored for as long as possible, it must be filled with fat. Beef itself does not have that much fat, so they use fat of a different origin, for example, pig lard. During cooking, beef meat is reduced by 40%. If you are preparing pork stew, then you can trim off the fat from the purchased meat, and at the end of cooking, simply melt it and pour over the stew. The container needs to be sterile - it must be boiled and dried. If you're going to leave her on long-term storage, then they are best suited glass jars. The lids are suitable for both roll-up tin and plastic lids. To prevent the lids from rusting, grease them on top. Store the finished stew in a cool place. If properly prepared, it can be stored for five years.
Fresh lamb, beef or pork stew
Stew can also be made from fresh lamb, beef and pork using the same recipe. It is better to preserve it at home in liter or half-liter glass jars and close tin lids. Lids and jars are sterilized in boiling water in advance. For warm processing, it is better to use the oven. Cut the meat into large pieces of approximately the same size and add salt to taste. At the bottom of all jars, place one bay leaf, ten peas of bitter black pepper, fill the jar with meat, evenly laying out lean and fatty pieces, and then add fat. Cover the tightly filled jars with lids, place them on a baking sheet previously sprinkled with coarse salt, and put them in the oven preheated to 200°C. After the stew boils, you should keep it in the oven for about two more hours, and only then remove it and roll it up with sterile lids.
Beef stew recipe 1
Take beef without streaks, sinews or bones, cut into small pieces, put in a pan and fill with water a centimeter above the level of the meat. Then put it all on the fire. As soon as it starts to boil, start skimming off the foam. Then add ten black peppercorns, chopped carrots, parsley, two onions cut in half and cook over low heat. After two hours, add a little salt and remove the onion. After another hour and a half, when the meat is cooked (it’s easy to pierce), add two bay leaves, add salt to taste and boil for about another fifteen minutes, then remove the bay leaf. Without turning off the heat, remove the meat and place it in sterilized liter or half-liter jars and fill to the brim with broth. Then roll up with tin lids, turn over and leave to cool.
Beef stew recipe 2
Wash the meat, cut into pieces, sprinkle with salt and leave in a basin for about thirty minutes. Sterilize the jars and lids, put the meat in there, cover with the lids and put them in a cold oven. There is no need to add any liquid, the meat will release the juice itself. Simmer for two and a half to three hours. The meat will shrink during cooking, then pour from one jar into the others. Do everything only with a sterilized spoon. Then remove from the oven and roll up. For a day, put it in something warm, like in a bathhouse.
Stewed pork
Take only boneless meat. Fry a little homemade butter(so that the water disappears), then add salt. After this, place the pieces in a jar. Place in a saucepan with water and boil for about an hour and a half. Spices: five to seven pieces of black peppercorns and bay leaf. The lid and jar must be sterilized. Using a machine, seal the jar hermetically and place the lid down until completely cooled.
Lamb stew
Lightly fry the lamb pieces, then simmer until done. While doing this, add spices and salt to taste. Place the already cooked lamb into a container and fill it with vegetable lamb fat so that the pieces are covered with fat. After this, close the container properly.
Stewed chicken
For stewing, chicken meat can be used along with bones. Wash the singed and gutted chicken and remove the entire skin. Then cut into large pieces, add salt and place in glass jars. Add chicken fat (if available), ten peas of hot black pepper, one-fourth teaspoon of turmeric, spicy dry herbs of savory or marjoram. Place the jars on a baking sheet, sprinkle with coarse salt, and cover with lids (they are only needed for stewing). Put it all in the oven, preheated to 200°C, and keep it after boiling for at least two more hours. After this, remove and immediately roll up with sterile lids. Stewed duck, turkey and goose are also prepared.
Stewed rabbit meat
Prepare a 25-liter enamel tank, seven liter jars and seven metal lids. Place a wooden circle at the bottom. The lids and jars must be sterilized over a boiling kettle for about ten minutes. Using a sharp knife, remove the meat from four to five rabbit carcasses. This is enough to fill the jars. Separate the rabbit fat and place it separately. If they are not fatty, then you should make a little fatty pork meat (fat), cutting it into pieces with Walnut. At the bottom of all jars, place one or two scalded and well-washed bay leaves and lard or rabbit fat in a two-centimeter layer. After this, pack the rabbit meat tightly into the jars. In all jars, put two or three cloves, five to six black peppercorns, three or four allspice peas. And also add a teaspoon of salt. Pour on top lard or rabbit fat two to three centimeters thick. Once the jars are filled to the brim, cover with lids and place in the tank so that they do not touch each other or the walls of the tank. Fill it up to the hangers of the cans warm water and place on low heat.
As the meat, water in the tank and jars heat up, increase the flame, and when the water boils, turn down the heat so that the water does not boil too much and does not splash the jars. To ensure that the lids lie tightly on the jars and do not lift, place a wooden circle on top of them so that it covers all the jars. Close the tank tightly with the lid. Occasionally adjust the boiling point of the water, and adjust the jars with the blade of a knife so that they do not touch the tank. Five hours after the start of boiling, remove the jars and roll up without lifting the lid. Shake the rolled jar a little to mix the contents. Do this not very sharply and carefully so that the lid does not fly off. Then turn it upside down and listen for any hissing. If there is, then such a jar needs to be rolled with a machine again and marked. It’s better not to store it for a long time and open it first.
Video lessons
Hello dear readers. I’ve been wanting to make homemade stew for a long time, and I finally got around to it. The fact is that since childhood I ate homemade stew. Our father made it for us. We prepared the meat, and the meat was always homemade, whether it was a pig or a bull, and my father was already putting it in the press. We rarely made poultry stew; we didn’t like the bones in the stew, and Domestic bird We limited ourselves to chickens. And we kept them mainly for eggs.
Our father is a jack of all trades, he even has a number of patents for inventions. But fundamentally, these inventions were more about work than home. Well, at home my father made a special press for preparing homemade stew. In those days, no one had such a press. At least in our village, and from our friends in the city.
We knew about the existence of industrial autoclaves for making stewed meat, but for home use it was impossible to get them. And my father either saw it somewhere, or simply understood the principle of operation of the autoclave. But about 30 years ago, we got our own press in our house for making homemade stew.
Before this, we didn’t even suspect that cooking stew at home was easy. The main thing is to have special device. I will tell you about the structure of this press a little later. Now let’s go back to our time, and I’ll show you how I made stew at home without a press, but using an ordinary special device.
Well, now the recipe for making homemade stew. From personal experience, I lived with my father under the same roof, and I also helped him eat homemade stew, not only do you have to help him do it. In general, I know from experience that you don’t need to take large jars for homemade stew. Therefore, I will tell and show using 0.5 liter cans as an example.
First, you must decide how much homemade stew you will make, this is, of course, if you buy meat. This can be determined by several factors. Firstly, from your appetite, and secondly, what is the largest saucepan you have at home. Moreover, the pan is not enameled. In my case it is aluminum.
Then you have to calculate how many cans will go into this pan. You can take any jars, the main thing is that they are then completely covered with water in the pan. But I still recommend taking 0.5 liter ones. When making calculations, do not forget that the clamp on the can has a larger radius than the can itself.
For example, this is what happened to me. I bought 5 clamps with the expectation that I would supply 5 cans. But in practice it turned out that there will not be 5 identical cans. So I ended up with one clamp as a spare. Or you can use jars of different heights. for example, my 8 liter aluminum pan can hold only 4 0.5 liter jars with clamps. But if you take two cans of 0.7 and three cans of 0.5, then you can fit 5 cans.
But I didn’t run to the store for 0.7 liter jars, and only 0.5 liter jars were left at home. So I went to the market and bought 2 kilograms of pork. So today I will be making homemade pork stew. 
I bought a boneless leg. You must understand that one 0.5 liter jar contains approximately 450 grams of meat. I don't like fatty stew and chaff in the stew. So I cut it all out of the meat. I cut the pieces into 2-3 cm pieces, although previously they cut them into 3-4 cm pieces. It’s up to you to decide what size the piece of meat in the jar should be. This will not affect the taste.
As you can see in the photo, I cut, salted and peppered the meat. I put three teaspoons of salt, and half a teaspoon of ground black pepper. But there are no clear rules here. If you want to store homemade stew longer, it is better to add more salt. Well, you can add pepper to taste.
Once the meat is prepared, you can think about the rest. We take clean jars, put two bay leaves on the bottom, add 30 - 40 grams of water. Preferably boiled. My father always added one tablespoon of water.
But since I'm not going to store this homemade stew for a long time, and since I trimmed almost all the fat from the meat, I added more water. It is advisable that all the meat is covered with water, and on top with fat (in the finished state).
Then add 2 - 3 pieces of allspice. That's all our seasoning. Previously, we put about 10 more peppercorns in the jar. But then we didn't add ground pepper. Based on experience, when you mix ground pepper with salt, then the stew turns out more aromatic and tastier.
We put our meat into the jars as tightly as possible. But definitely not a full jar. If you put a full can of meat, then when heat treatment The jar may burst due to pressure. Therefore, we do not fill our jar with meat 2 centimeters to the top. We leave a buffer zone, so to speak.
After all the jars have been filled, and I just got 4 jars, as I had already calculated for the meat, you can roll it up iron lids. On the lids we put our device for preserving meat, or in short, a clamp.
Our clamp fits tightly to the can, and is also held in place by a spring. My father doesn't have such clamps, but he does have abs. I won’t show you a photo of my father’s abs; I simply don’t have one. But I’ll show you a similar device.
As you can see in the photo on the left, these are iron plates with pins. The jars must be placed on a rubber mat, covered with a rubber mat, and then pressed with an iron plate. The design is very bulky and inconvenient. Yes, and you only need to put cans of the same height in it. And when tightening the nuts on the studs, you need to be very careful; if you overtighten, the cans may burst from tension.
And the clamps that I bought, first of all, do not take up much space when stored. More safe to use. You can put jars of different capacities in the pan. And in general they are more convenient. When I worked at a factory as a turner, I turned these for my father. So he gave them to someone he knew. He was constantly asked for a press to make homemade stew, so he gave it to him. Although to be honest, he had two abs. But he didn’t tell anyone about the second one.
But let's get back to our homemade stew recipe. 
Just as in a press you can’t put cans on the iron, but of course there is so as not to crush the cans, so with our clamps we also can’t put cans on the bottom of the pan. If the jar stands without any gasket, it may burst.
As you can see in the photo, I first took the dumpling maker, wrapped it in a cloth, and only then put the cans of stew. And to be more precise, with meat. Then he filled it with water so that the water was a few centimeters above the lids. Because the water will boil away.
You can, of course, limit yourself to a towel, without any other pads. That's what I did for. Only I folded the towel several times.
So I filled it with water and put it on fire. After the water boiled, I reduced the gas to low and left it to boil for 6 hours. Of course it can be less. It all depends on the jar and the meat. I even took the lid for the pan from the frying pan, it is heavier and transparent. Through it you can see how the stew is being prepared there.
Well, in terms of time, for example, chicken can be cooked for 3 hours, fish even less, and beef and pork about 5 - 6 hours. Why so long? This is still not an autoclave, where the temperature is much higher, and the stew is done in 50 minutes. But an autoclave also costs 400 times more, or even more, than one such clamp. And in terms of size, there is nowhere to store it in the apartment; it is like a boiler for heating water.
After 6 hours have passed, it is too early to say that the homemade stew is ready. There is still a lot of pressure in the jars, this can be seen by the swollen lids. And don’t be afraid, it’s not the stew that’s gone missing, it’s just that the meat was cooking there, and hot air has accumulated there.
Let our jars cool down. And right in a pan of water. It is not recommended to immediately remove the jars from the water. They might burst. And only after the jars have completely cooled down, only then can you take out the jars and remove the clamps. Now we can say that our homemade stew is ready.
As you can see in the photo, there is little fat in the can, which is not entirely typical for pork stew. 
As you can see, the pieces remained intact, which is what I wanted.
How to store homemade stew
I have already mentioned that such stew should not be stored for a long time. It can “explode” or be stored in a cold place.
In order for the stew to be stored at home, or more precisely in an apartment, and not in a cold basement, I can give several recommendations.
Firstly, homemade stew must be well salted, I salted three teaspoons per 4 half-liter jars, you will need more, but not much, if you want to use it not only for soups, but also for a separate dish. Which, by the way, is what stew is.
Second, don't trim the fat like I did. I cut it off to eat less fat, but I won’t store the stew for a long time. We've already eaten a can of homemade stew. When meat is in fat, then it will be stored better.
And thirdly, if you are making stew for long-term storage, do not add a lot of water. On the floor liter jar One tablespoon of water is enough.
And one more piece of advice. Look at the water in the jar; if the water is liquid, then it should be stored in the refrigerator or not for long. If the water is like jelly and doesn’t even move, then such a stew, taking into account that the fat has also covered the meat on top, will be well stored in the pantry in the apartment.
Well, after opening, do not store homemade stew for a long time, and not only homemade one. And store only in the refrigerator in a closed container.
Well, at the end of the article I want to say, enjoy eating stewed meat in winter. Well, I recommend eating it in the summer. Bon appetit and stay healthy.
If you are short on time or simply don’t want to stand at the stove for a long time, the question arises of how to quickly prepare delicious and nutritious dish for your family? Homemade pork stew, carefully prepared for future use, will come to the rescue in such situations.
It compares favorably with store-bought options in both taste and quality. This is not a “pig in a poke”; you can always be sure what it is made from. And how she will help out students, bachelors and just young families! Parents who send their children “on the big voyage” often worry about whether they are eating well and what homemade ingredients are best to pass on to them? A few jars of canned meat will come in handy here. Recipes for stewed pork at home for the winter are an opportunity to stock up on a hearty natural product.
First, let’s reveal a few secrets to make the preparation tasty and healthy.
meat selection
Buy only fresh meat for stewing, preferably at the market, and not in specialized shops. It is preferable to choose a fat neck, loin or shoulder part.
lard or fat
If the meat is a little dry, it is advisable to buy a little lard or internal fat. For special delicate taste It would be good to add leg meat (knuckle) to homemade pork stew. The natural collagen contained in this part, when cooked, will give a liquid that will harden into jellied meat a little later. And you will get a delicious stew in translucent jelly.
So let's stock up meat products and take it as a basis classic recipe, proven over the years.
The easiest pork stew recipe
Ingredients:
- 5 kg of pork (neck, shoulder, ham, shank);
- 2 or 2.5 kg of lard (internal fat is possible);
- 1 pack of bay leaf;
- 1 pack of black peppercorns;
- 1 package of allspice peas;
- Salt - to taste (preferably not iodized).
Meat preparation:
- First, rinse the meat with cool running water. Place to dry on a paper towel.
- Then clean the pork from films, veins, and skin (if any).
- Cut the meat sharp knife in large pieces (about 3-4 cm), place in a deep bowl.
This pork stew recipe is the simplest because it does not require special equipment.
Preparation
Let's consider the traditional cooking method, proven by our grandmothers and mothers. It involves baking meat in the oven. If you have an autoclave or a pressure cooker, this will significantly reduce the cooking time. But even with traditional way no need to constantly stand in the kitchen. The main thing is to prepare all the ingredients well, place them in the oven, and then the dish prepares itself.
- Select a large container in which you will stew the meat. Lubricate its walls with lard or internal fat.
- Turn on the oven, set the temperature to 120-150 degrees, let it warm up for about 10 minutes.
- Meanwhile, layer the meat and lard into a prepared container. Each layer should be sprinkled with salt, pepper, and a bay leaf. You should not add onions or other vegetables, as well as water, otherwise the shelf life finished product will be significantly reduced.
- Now place the dish with the meat in the preheated oven, cover tightly with a lid and let everything bake for about 3 or 4 hours. Check from time to time to ensure that the meat does not burn and liquid does not leak from under the lid.
- While the meat is stewing, sterilize the jars and lids.
- Remove the finished stew from the oven, carefully spoon it into the jars, and roll up the lids.
- Turn each jar over, place it on a towel, cover it with a warm blanket and leave until it cools completely.
- Now you can store it in a cool, dark place.
- If you prefer more dietary option, you can cook the stew in a double boiler. For this:
- Place the prepared meat, sprinkled with spices, into the appropriate levels of the device.
- Set the timer for 5 or 6 hours. We still do not add water or vegetables to the meat.
- Sterilize the jars, lids, and place the finished product in them.
This stew is more tender and simply melts in your mouth. Steam treatment allows you to maintain maximum useful substances in meat, while it is easily digestible and does not leave a feeling of heaviness in the stomach.
Stew for lazy people - video
What to cook with stew
In conclusion, here are some simple and quick recipes using homemade stew.
Cook any soup or borscht in water. A couple of minutes before readiness, add a few spoons of stew, bring to a boil, season with chopped herbs and turn off.
Or cook any porridge in water - buckwheat, barley, rice. Separately, fry the onion in a frying pan, you can add carrots and other vegetables to taste, then add a little stew. Place the porridge in a frying pan, stir and heat, season with herbs to taste.
potato
In the same way, you can cook potatoes, which are loved by many students. Boil the chopped potatoes separately, fry the onions and carrots in a frying pan, add the stew. Drain the water from the pan with potatoes, leaving a little at the bottom, then add the fried vegetables and stew there. Place the pan on low heat, heat everything well, season with spices and herbs to taste.
Homemade pork stew in a saucepan
The stew is prepared using a special technology that allows for long-term storage. We offer an option on how to cook pork stew in a saucepan at home. This preparation is perfectly stored even at room temperature, and even longer in the refrigerator: about three years. But it turns out so tasty that they eat it much earlier than this.
Ingredients for making stew (for 3 half-liter jars):
- 1.2 kg pork pulp;
- 150-200 g of lard or 150 g of lard;
- 15 black peppercorns;
- 6 pcs. bay leaf;
- 2 tbsp. spoons of gelatin (optional).
Preparation:
- Rinse the meat and cut it into large pieces. You don't have to trim off the fat if you like a heartier stew.
- Salt and pepper the meat. If you like stew with jelly, add gelatin to the meat and stir. He tolerates long periods well heat treatment, maintaining its gelling properties.
- Take three half-liter jars, rinse them well and dry. You don’t have to sterilize them - they will then sterilize themselves during a long heat treatment in a pan.
- Place a bay leaf and peppercorns in the bottom of each jar.
- Place the meat in jars, alternating lean pieces with fatty ones. Do not compact them and leave 2-3 cm of free space on top of the jars.
- Pour drinking water into the jars, stirring with a spoon and evenly distributing the liquid between the pieces of meat.
- Cover with lids (screw-on lids are possible) and place in a large saucepan with a towel on the bottom.
- Pour water into a saucepan up to the hangers of the cans and place on the stove.
- After the water boils, reduce the heat and cover the pan with a lid.
- Simmer the meat for about 4 hours, adding occasionally hot water.
- Meanwhile, cut the lard into small pieces and melt it in a frying pan.
- After cooling slightly, pour the resulting fat into a separate jar.
- After 4 hours, carefully remove the cans of stew using a towel and place them on a wooden board.
- Carefully remove the lids and pour melted lard over the meat. If the stew is not intended for long storage, then you don’t have to fill it with lard.
- Tighten the lid tightly or roll it with a key.
- Turn the jars over, checking for leaks, then return them to their original position. The meat juice should be at the bottom, and the lard rim at the top.
Wrap the jars, and after cooling completely, store them. Delicious stew pork is ready.
Pork stew in the oven in a glass jar
Try preparing a delicious and aromatic pork stew right in a glass jar (the process will take place in the oven). The recipe is simple and will not take much effort from you, since most of the time the dish will prepare itself. You can practice by preparing one jar, and then be more confident in stocking up strategic product based on the experience gained.
Ingredients for one liter jar:
- 800 g pork pulp;
- 100 g lard or pork fat (lard);
- 1 tsp. with a heap of table salt;
- 6 peas of allspice or black pepper;
- 2 pcs. bay leaf.
Preparation:
- Prepare glass jars for stew. They must be airtight - with screw-on lids or a tin key for sealing.
- Wash them well; you can do without sterilization. To ease your conscience, you can scald the jars and lids with boiling water.
- Rinse the pork pulp, trim off the fat and veins. Cut the meat into medium-sized pieces, and the lard into smaller pieces.
- Place the meat in a large saucepan, add salt and stir.
- Then fill the jars with it, sprinkling the layers with peppercorns and bay leaves. Place pieces of lard (or pork fat) on top. Don't fill the jars completely; there should be about 2 fingers' worth of free space up to the top.
- Take a baking sheet with small sides and pour some cool water.
- Place the jars of prepared meat on a baking sheet. Cover the jars with tin lids, after removing the rubber bands from them.
- Turn on the oven to 200 degrees and place a baking sheet with jars there.
- After the contents in the jars begin to boil, reduce the heat to 150 degrees and simmer the meat at a gentle simmer for about 3 hours.
- Now you don’t need to be in the kitchen all the time, but periodically monitor the process, because the water from the baking sheet will gradually evaporate. Add hot water to the pan as needed. The most convenient way to do this is from a kettle, which should be kept ready on the stove at all times.
- Then turn off the heat and carefully remove the hot cans of prepared stew from the oven.
- Remove the lids from them, insert rubber bands into them - and you can roll them up. Or use screw caps.
- Wrap the cans of stewed meat in a warm blanket and let them stand there until they cool completely.
An appetizing pork stew, prepared at home for the winter, is ready. It can be stored for a long time, up to three years. True, it rarely survives to the specified date, because it is very tasty!
