Homemade pork stew: cooking tricks. Cooking homemade stew of pork in the oven, slow cooker, double boiler

Homemade pork stew: cooking tricks. Cooking homemade stew of pork in the oven, slow cooker, double boiler

Anyone who has ever tried a homemade pork stew knows that it is canned meat and tasty, nourishing, and is really a magic wand in preparing the first or second course when there is no opportunity or time to cook something from fresh meat.

Homemade pork stew - general cooking principles

The main advantage of pork for cooking stew is that this type of meat is quite fatty and therefore does not require the use of additional ingredients in the form of lard, a large amount of fat, oils.

You can cook homemade stew of pork in jars in the oven, pressure cooker, double boiler, multi-cooker, autoclave. Regardless of the method chosen, the principle of cooking is the same:

• Get fresh meat for canning: pulp with fat. Frozen meat, bony part for the preparation of stews are not suitable.

• It is not necessary to preserve the stew in large containers, 0.5-1 liter cans is enough.

• The container and lid must be sterile.

• Meat is washed, cut into pieces of the same size, salted, peppered, mixed. At the bottom of the sterilized cans lay prepared pork, laurel leaves, black peppercorns and other ingredients to taste. Perhaps, first cook the meat, and then rammed into the container.

• Cans filled with ingredients, covered with lids and sent to prepare. After take out and roll.

1. Homemade pork stew: quick recipe


• 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. Washed pork is cut into small cubes of no more than 2 centimeters in size.

2. Meat is salted and peppered, focusing on your taste. Laurel leaves, broken into small pieces, are added to it, which, after cooking the pork, are carefully caught.

3. Vinegar and finely chopped onion are added to the meat. The ingredients are thoroughly mixed.

4. Preparation for stew covered with foil. Put it at least 6 hours in the fridge. The main goal is marinating.

5. Pickled pork is placed in a special container for the oven, equal. For filling use vegetable oil, which must completely cover the pork.

6. Take parchment paper for baking, gently cover the meat. Cover the form 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. Add garlic to the dish and cover again with paper, a lid. Re-set the pork to stew in the oven for about two and a half hours.

9. The finished meat is pulled out of the oven, cooled.

10. Meat is divided into thin, soft fibers. Bay leaves pulled out. Before serving, the stew is heated.

2. Homemade pork stew: recipe in a slow cooker


• 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 pot and put on the “Quenching” 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 meat is always cooked longer.

3. An hour before the end add bay leaf, salt, pepper. For a classic recipe, such spices are enough. If desired, add additional spices.

4. The finished hot pork is laid out on hot sterilized jars, closed, put under a warm blanket. After complete cooling, cleaned for storage.

3. Homemade pork stew: a simple recipe


• kilogram of pork;

• tablespoon of salt;

• black pepper to taste.

How to cook:

1. Chilled pork is cut into small pieces (preferably 2x2 or 3x3 centimeters).

2. Meat is salted according to the following proportions: a tablespoon of salt - a kilogram of pork. Pepper is added to taste. The ingredients are thoroughly mixed.

3. Meat is laid out in sterile jars at the rate of: 500 grams of pork - 0.5-liter jar. A thorough tamping is recommended.

4. Put a terry towel on the bottom of a large pot, put jars and cover them with lids. Water is added to the pan a couple of centimeters below the neck of the cans. Loosely covered with a lid. Put on the fire for 2-hour boiling from the moment of boiling water. Periodically pour water, as it should boil throughout the preparation of the dish.

5. Stew ready. Take out the jars, roll up the lids and place under the towel until it cools completely.

6. Stew the meat in the refrigerator or in any other cool place.

4. Homemade pork stew: recipe with vegetables in the oven


• one carrot;

• 2 cloves of garlic;

• half onions;

• 550 grams of pork;

• 2 tablespoons of soy sauce;

• a teaspoon of dried barberry;

• 5 stuffed allspice;

• bay leaf.

How to cook:

1. Meat is cut into medium sized pieces. If the pork is fatty, it is carefully cut out and set aside. Add grated garlic and soy sauce to the pork. All components are mixed and left for half an hour at room temperature.

2. Put onions and carrots on the bottom of the jar. Then add a little meat and a piece of dried barberry. Thus alternate both components. It is mandatory to add a bay leaf to the jar.

3. Put on top of the fat or fat.

4. The foil is wrapped in several layers, after which it closes the jar. The dish is put in a cold oven, setting the temperature at 150 degrees. For cooking take 3 hours. After the stew is reached, the jar is carefully rolled.

5. Homemade pork stew: autoclave recipe


• kilogram of pork;

• 2 tablespoons of salt;

• 2 bay leaves;

• 2 onions;

• black pepper peas.

How to cook:

1. Pork cut in small pieces. If desired, you can add a portion of beef that can bring a variety of shades to the taste of the finished stew.

2. According to the classical scheme, salt and spices are added to the bottom of the jar; additional spices can be used.

3. Meat with spices impose in banks. Leave about two centimeters to cover.

4. Banks put an autoclave at an hour and a half at a temperature of 120 degrees Celsius.

5. Roll up, cool. Stew can be stored without a refrigerator in a cool place. Shelf life is about three years.

6. Homemade pork stew: recipe in the oven


• kilogram of pork;

• tablespoon of salt;

• to taste the spices: black ground pepper, cloves, peppercorns, bay leaf.

How to cook:

1. Pork flesh cut into large chunks. In this case, the meat must pass through the neck of the jar. Meat is salted and allowed to drain. To do this, put the container with pork on a slope.

2. The oven is warm. The baking tray is neatly smeared with a thin layer of lilac. Spread slices of pork on a baking sheet. Meat is baked until fully cooked and soft.

3. For canning, use cans of 0.5 and 0.7 liters (medium size). They put the meat in layers, which are sprinkled with spices, seasonings. Meat tamped tightly. After that add melted lard from the pan. If there is not enough lard, you should melt the fat and add it. All ingredients must be hidden. Banks closed with metal lids. Every paper is wrapped in dark paper.

4. Banks with stew of pork should be stored in wooden boxes with observance of the optimum temperature and the absence of excess light.

Homemade pork stew - tips and useful tips

Despite the fact that the technology of cooking homemade stew of pork is simple and unpretentious, many people also have failures in case of non-observance of any items. So that your preservation was a success, the following tips will help you avoid the culinary “incident”:

• Sometimes the stew turns dry, not juicy - this is due to a lack of fat. Therefore, be sure to choose not lean pork, and meat with fat.

• If you are confused by the blood flakes in the finished product, lightly fry the meat before placing it in the jar.

• If you like a jelly-like product, place the meat on the bone on the bottom of the jar.

• Not solid pieces of meat, gruel symbolizes that frozen meat was used. Purchase only fresh product.

• If the finished product is bitter, it means that you used a large amount of not fresh bay leaf. Laurel leaves should be a delicate olive color, not broken, not large. Putting this ingredient is desirable to a minimum: 1-2 leaves per 0.5 liter jar.

• If the preservation cap swells up - you cool the jar of stew in a cool place. When cooking in an oven or autoclave, rolled up cans are better to cool right in the devices. When cooking in other ways, cool the stew by wrapping the container in a blanket.

• To prevent the fat from burning in the oven when cooking the stew in the oven, sprinkle a little salt on the bottom of the pan or pour water.

• To prevent the lid from oxidizing during storage, lubricate it with pork fat.

• Store preservation in a cool, dark place.

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