Homemade pork stew

If you care about your health and prefer to eat only high-quality products with a “pure” composition, but also love stewed pork like crazy, then there is a very simple and correct solution: we cook it ourselves at home without any special equipment. The finished product contains only meat, broth and spices, and the cooking process is so simple that even an inexperienced cook can handle it, especially if you follow the instructions given in the step-by-step cooking recipes. The stew is prepared for the winter and stored for several months, opening the jars only when desired.

Homemade pork stew in glass jars for the winter

Did you know that not only vegetables and fruits are prepared for the winter, but also meat! Today we present to your attention a classic recipe for stewed pork, which will appeal even to those who are skeptical about such preservation. Rich taste, natural composition and unique aroma - prepare the products according to the list and start cooking!

1. 
   Stewed pork can be easily prepared at home. In order for the finished product to be juicy and with a layer of fat, meat should be chosen with lard, for example, ham.
2. 
   We thoroughly wash the pork, dry it with paper towels and cut into fairly large pieces. If you are using a lean piece, it is recommended to add about 100 grams of finely chopped lard per 2 kilograms of meat.
3. 
   Sprinkle the meat segments with the required amount of salt.
4. 
   Mix well and let sit for about 15 minutes.
5. 
   Without wasting time, we prepare the container: wash the jars well, put laurel and peppercorns on the bottom of each glass container.
6. 
   Place the pork on top of the spices, pressing each piece tightly (fill the jars up to the shoulders).
7. 
   Place the containers in a large saucepan, first lay a towel on the bottom, and cover with lids.
8. 
   Fill the pan with water up to about the shoulders of the cans, bring to a boil and then simmer over low heat for about 5-5.5 hours, adding water if necessary.
9. 
   Carefully remove the glass containers with the stew from the hot water, screw them in or roll them up using a special machine and leave them on the work surface until they cool completely (for a day).
10. 
    After 24 hours, we move the workpieces to the basement or cellar for storage. Bon appetit!

Stewed pork in an autoclave

Just once, having tried to cook homemade pork stew in an autoclave, you will forever forget about the store-bought alternative.Because the “homemade” product is distinguished by its naturalness, thanks to a minimum of seasonings and high-quality meat, and due to cooking in an autoclave, all products languish in their own juice and are perfectly sterilized, which means that all bacteria die during the heat treatment.

Cooking time – 3 hours

Cooking time - 30 min.

Portions – 2 l.

Ingredients:

• Pork – 2 kg.
• Salt – 24 gr.
• Black peppercorns – 12-16 pcs.
• Onion – 100 gr.
• Bay leaf – 4 pcs.

Cooking process:

Step 1. Sterilize 4 jars of 0.5 liters in any way convenient for you.

Step 2. Metal lids also need to be sterilized (they should not have dents, rust or other damage).

Step 3. Remove the husk from the onion and finely chop it.

Step 4. Place bay leaf and 3-4 peppercorns on the bottom of each jar.

Step 5. Rinse the pork under running water and cut into medium-sized pieces.

Step 6. Fill the glass bowl with meat and onions not very tightly, leaving about two centimeters to the neck and roll up. Fill the autoclave completely with water, leaving about 3 cm from the top.

Step 7. Close the lid of the unit, raise the pressure to two atmospheres and turn on the heating. As soon as the temperature increases to 120 degrees and the pressure rises to 4 atmospheres, we begin extinguishing. The process takes about 2-2.5 hours. After completing the heat treatment, let the autoclave cool to room temperature and only then remove the stew. Store in a cool place throughout the winter. Bon appetit!

Homemade pork stew in the oven

Homemade stew cooked in the oven is an incredibly tasty and juicy preparation that will always come in handy.For example, when using it, you can prepare dinner for the whole family in just 15 minutes - navy pasta does an excellent job of this task, and the cooking process is so simple that anyone can do it.

Cooking time – 3 hours 10 minutes

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Pork – 900 gr.
• Laurel leaf – 6 pcs.
• Salt – 2 tsp.
• Ground black pepper – 1 tsp.

Cooking process:

Step 1. Cut the selected piece of meat into medium-sized pieces and beat it thoroughly on all sides using a kitchen hammer.

Step 2. Place 4 laurel leaves in a clay or glass container (pot or jar with a volume of one and a half liters).

Step 3. Season the pork with salt and pepper, mix and place in a pot. Place the remaining bay leaves on top.

Step 4. Fold the foil sheet several times and tightly “seal” the top of the container.

Step 5. Place the filled dish in a baking tray (so that nothing leaks out if it cracks) and place it in a cold oven on the lower level. Cook at 180 degrees for 3 hours. Bon appetit!

How to cook pork stew in a saucepan?

Unfortunately, very few people have an autoclave at home, in which you can easily prepare the most delicious stew. However, there are also methods that are accessible to absolutely everyone, for example, cooking in a large saucepan using the sterilization method, when jars of meat are “cooked” in boiling water for a long time, due to which all microbes die and the shelf life increases.

Cooking time – 5 hours 30 minutes

Cooking time - 30 min.

Portions – 2.5 l.

Ingredients:

• Pork – 2 kg.
• Salt – 2 tsp.
• Laurel leaf – 5 pcs.
• Black peppercorns - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Thoroughly wash two kilograms of pork with fat with water and dry with paper towels, cut into medium-sized pieces.

Step 2. Season the meat pieces with ground pepper and salt and mix.

Step 3. Wash and sterilize five half-liter jars with screw caps.

Step 4. Place a laurel leaf and a couple of black peppercorns on the bottom of each container. We compact the pork on top, pressing the pieces tightly (fill them up to the “hangers”).

Step 5. Screw the lids tightly by hand and place all the jars in a large saucepan, the bottom of which is covered with a towel or napkin so that the dishes are stable. Pour water into the pan so that the liquid completely covers the container.

Step 6. Bring to a boil over high heat, then reduce the flame and boil the workpieces for about 5 hours. If the water evaporates, add boiling water.

Step 7. After the time has passed, leave the cans of stew directly in the water until they cool completely and only then take them out and wipe them with a dry towel. Bon appetit!

Delicious pork stew in a slow cooker

Homemade pork stew is a very tasty and nutritious product that can be stored for months in a cool place. In addition, stewed meat is very convenient to take with you on a picnic or on a hike, because meat prepared in this way does not spoil and has a delicate taste and texture.

Cooking time – 5 hours 20 minutes

Cooking time - 10 min.

Portions – 2.5 l.

Ingredients:

• Laurel leaf – 5 pcs.
• Pork – 2 kg.
• Black peppercorns – 5 pcs.
• Salt – 2 tsp.

Cooking process:

Step 1.We cut the meat: separate the pulp from the bone, remove all small bones and cartilage, cut into pieces of the same size.

Step 2. Transfer the pork to a dry bowl and fry for about 10 minutes until golden brown (Frying program).

Step 3. After the time has passed, sprinkle the meat pieces with salt, add bay leaves and peppercorns - mix and simmer for 5 hours in the “Stew” mode.

Step 4. After the end of the program, use a spatula to separate the meat into fibers and boil it for about 5 minutes in the “Frying” mode.

Step 5. Sterilize the jars along with the lids.

Step 6. Place the boiled meat in jars up to the “shoulders” and fill with the juice released during the heat treatment, screw the lids tightly and store in the refrigerator for up to 6 months. Bon appetit!

Homemade pork head stew

Stew is a rather expensive product, because it is prepared from selected meat with lard and a minimum of spices, however, in order to make it more affordable, you can use the pork head, and not just the pulp. Thus, replacing one component with another, the stew does not lose its taste characteristics and remains just as aromatic.

Cooking time – 10 o’clock

Cooking time - 20 minutes.

Portions – 2.5 l.

Ingredients:

• Pork head – 1 pc.
• Laurel leaf – 5 pcs.
• Salt - to taste.
• Allspice peas – 5 pcs.
• Onion – 2 pcs.

Cooking process:

Step 1. Clean the pig's head from dirt and bristles, soak in cold water for 5-8 hours. If desired, remove the tongue.

Step 2. After, thoroughly wash the meat, remove the eyeballs and cut into pieces. Place in a saucepan, add water and bring to a boil.Drain the first water and replace it with clean water, add the peeled onions, cook until soft for 4 hours.

Step 3. After boiling, remove the foam using a slotted spoon and add some salt. After about 3 hours from the start of heat treatment, add the spices to the pan.

Step 4. Meanwhile, sterilize the jars with lids.

Step 5. Cool the boiled head and disassemble it: divide the meat and onion into fibers, chop the fat and fill the jars with pork along with vegetables and spices (you can add garlic if desired). Place the meat in such a way that there is about two centimeters left to the neck - fill it with broth (strain first) and cover with lids.

Step 6. Place a towel on the bottom of the multicooker bowl or pan and place the jars, pour water up to the shoulders of the containers and boil for half an hour. In the multicooker, launch the “multi-cook” program.

Step 7. After the sound signal, carefully twist the hot jars and, without turning them over, leave them at room temperature until they cool completely. The sample can be taken within a day. Bon appetit!

Stewed pork with gelatin

Let's prepare a fragrant and incredibly tasty stew in jelly, which goes perfectly with side dishes and just a slice of bread. This product is prepared quite simply and does not require much effort, and can be stored for many months.

Cooking time – 6 hours 20 minutes

Cooking time - 20 minutes.

Portions – 1.5 l.

Ingredients:

• Pork shoulder – 1 kg.
• Salt – 1 tsp.
• Coarse salt – ½ tbsp.
• Garlic – 2 teeth.
• Laurel leaf – 3 pcs.
• Allspice peas – 9 pcs.
• Black peppercorns – 6 pcs.
• Ground colored pepper – 3 tsp.
• Gelatin (powder) – 1.5 tsp.
• Lard (chopped) – 3 tbsp.

Cooking process:

Step 1.We prepare the products according to the list: rinse the meat thoroughly under running water, dry it and cut it into small cubes.

Step 2. Sprinkle with salt and ground pepper, mix, cover with foil and place in the refrigerator for a day.

Step 3. The next day, thoroughly mix the meat cubes again and return them to the cold for another day. Afterwards, before starting heat treatment, let the pork stand at room temperature for a couple of hours.

Step 4. Place the meat in sterile jars so that it fills the container 2/3, also add spices, gelatin and lard diluted in a small amount of water. The pork cubes should be compacted tightly so that there is no air space between them. Fill the containers with water so that it barely covers the main component and cover with lids. Place the jars in a large saucepan, fill ¾ with water and cook over low heat for two hours.

Step 5. Leave the cooked pieces in the water until they cool completely, and the next day we repeat the cooking. Cover the cooled stew with sterile lids and store in a cool place. Bon appetit!

Homemade pork stew with lard

What could be tastier and more aromatic than juicy homemade pork stew, prepared with the addition of exclusively natural spices and without any chemicals or carcinogens? This preparation will always come in handy, and you can eat it with various side dishes, slices of bread or vegetables.

Cooking time – 5 hours 30 minutes

Cooking time - 20 minutes.

Portions – 1.6 l.

Ingredients:

• Lard – 1 kg.
• Pork – 3 kg.
• Salt - to taste.

Cooking process:

Step 1.Cut a kilogram of fresh lard into small cubes and pour into a large thick-walled pan, melt over moderate heat, adding a couple of pinches of salt.

Step 2. Rinse the meat with water, dry it with paper towels and cut into medium-sized pieces.

Step 3. Coat the walls of a heat-resistant dish with melted lard to prevent sticking.

Step 4. Add the pork pulp to the lard, add salt and fry for an hour, stirring occasionally.

Step 5. Afterwards, cover the pan with a lid and simmer over low heat for 4 hours, stirring the ingredients every 30 minutes. In the meantime, sterilize the jars and lids, transfer the hot stew and roll it up. Cool at room temperature, and then put it in a storage place (for example, in a refrigerator or cellar).