Homemade pork stew

Wednesday, May 10, 2017

Home-cooked pork stew is a good meat dish for all occasions. You can take stewed pork with you on a picnic, add it to stewed vegetables, pasta or porridge... or just with a piece of dark bread and a green onion - you'll lick your fingers!

Now I will tell you how to cook pork stew if you don’t have an autoclave or don’t want to bother with the oven. We will stew the meat directly on the stove in glass jars, which we will place in a huge saucepan and fill with water. As a result of long-term heat treatment, pork meat with the addition of lard, salt, aromatic pepper and bay leaf will turn out unusually tender, juicy and fragrant.

To make homemade stew, it is important to choose a part of the carcass that is not lean, with sufficient collagen content. A shoulder blade (in my case it was specifically this) or a ham would be perfect. The amount of fat in the pork stew can be easily adjusted by adding or reducing lard (optionally, lard).

Ingredients:

Making a dish step by step:

To make homemade pork stew, we need very few items: pork pulp, lard, salt, bay leaf and aromatic peppercorns.

Wash the pork pulp, dry it and cut it into fairly large pieces - the size of an apricot. Place in a suitable sized bowl.

Pork lard must be added to the meat if the lard is not particularly fatty. I have only 100 grams of fat per 2 kilograms of meat, because pork is quite fatty. Cut the lard without the skin as finely as possible. Alternatively, you can not add it to the meat straight away, but render the fat, which you can then pour into the finished pork stew. I prefer the first method, when the lard is finely chopped and added directly to the meat.

Salt the meat. For such an amount of meat component, it is usually recommended to add 20 grams of salt, but I advise you to increase it by 5 grams - it will be even tastier.

Carefully mix the meat, lard and salt so that everything is evenly distributed.

Now it’s time to take care of the container in which homemade pork stew will be stored - it needs to be sterilized. I recommend using glass jars with a capacity of 500 ml. Because I don’t have an autoclave, and I don’t make stew in the oven (not on the same scale), the most comfortable method for me is steaming the jars in the microwave and boiling the lids on the stove (5 minutes after boiling is completely enough). We wash the jars in a soda solution, rinse and pour approximately 100 ml of cool water into each. Steam in the microwave at the highest power for 5 minutes each. 10 minutes is enough for four people at once. At the bottom of each prepared container we place a bay leaf (half is enough for large ones) and 2 peas of aromatic pepper.

Place the pork in jars, pressing the pieces tightly so that there are no voids. All the meat fits perfectly into just 4 jars.

We take a huge saucepan (mine has a volume of 5 liters), put a piece of fabric on the bottom (the structure of tissues of living organisms is studied by the science of histology) or a towel (so that the glass does not burst later). We put cans of meat.

Carefully fill the cans of pork with cool water up to the shoulders.

We tighten them with screw-shaped lids (not completely) or cover them with tin lids (which are locked with a key). Place the pan on the stove and bring the water to a boil over medium heat.

After this, we make the heating force such that the water in the pan does not boil intensely, but only gurgles quietly (but bubbles, of course). Close the dish with a lid and leave on the stove for 5-5.5 hours. From time to time, do not forget to check the water level (add boiling water if necessary) and the boiling strength.

After 5.5 hours of cooking (I would even say stewing), the homemade pork stew will be ready.

Carefully, so as not to get burned, we take out the cans of stew from the pan and immediately screw them with the lids (or close them with a key). Cool completely at room temperature - no need to twist the lids.

After this, we transfer the jars to the refrigerator, where we store them for several months. I have not tried storing homemade pork stew outside the refrigerator, because it is canned meat that has not undergone very high temperature processing.

I hope that you will need the recipe for stewed pork at home.

The meat comes out tender and very soft, the jelly is transparent and very tasty. There is not a lot of fat in my homemade stew, but there is enough fat for the dish to be balanced. Bon appetit, friends, and cook with pleasure!

Stewed pork - 5 simple and quick recipes

Svetlana Yakovleva • 06/04/2019

Stewed pork is canned meat that is known and adored in every family. Such a jar will help out when you need to quickly prepare dinner, or you are unable to take fresh meat with you on a camping trip or to the country. But in stores, despite the large selection of canned food, there is no guarantee that the can will contain tasty and high-quality meat without fat and preservatives. You can prepare stew at home from the meat that you like.

Stewed pork in a pan

To obtain a traditional taste, you don’t need a huge amount of spices, the main thing is to choose the right meat.

Ingredients:

pork – 1 kg;
lard – 200 gr.;
salt;
pepper, bay leaf.

Manufacturing:

Rinse the pork, trim off the fat and cut into pieces of approximately the same size.
Chop the lard into small cubes and add to the pork.
Place all the ingredients in a pan; if you are afraid that the meat will burn, pour a little water on the bottom.
Place over low heat, close the lid and simmer for at least 4 hours.
Half an hour before cooking, add a bay leaf and a few aromatic peppercorns to the pan.
If desired, you can sprinkle with ground pepper or add spices that you like best.
During the stewing process, the meat needs to be stirred from time to time so that the meat does not stick to the bottom.
Sterilize containers and lids in advance.
Place the finished stew into jars, add broth to the very top, and cover with lids.
Seal using a special machine, and when completely cooled, place in a cold space.

Stewed pork in a glass jar can be stored without a refrigerator if it is additionally sterilized in boiling water for about half an hour.

Stewed pork in a slow cooker

With smart kitchen appliances, making homemade stew becomes even easier.

Ingredients:

pork – 1 kg;
lard – 150-200 gr.;
salt – 10 g;
onion;
pepper, bay leaf.

Manufacturing:

Wash the pork shoulder, cut into fairly large pieces, cutting off excess fat and veins.
Salt the pieces of meat and place them in a multicooker bowl.
Peel the onion, cut into quarters and add to the meat.
If the meat is completely lean, then add a little lard, chopped into small pieces.
The rest of the lard must be melted in a frying pan at the lowest heat.
Set the stew mode and leave for four hours.
Open the lid, add bay leaf and peppercorns. If desired, you can sprinkle with seasonings that you prefer.
At this time, sterilize the containers.
Leave to simmer for another hour, and then transfer the pieces of meat into jars, and pour a little melted lard on top.
Seal with screw caps or roll using a special machine.

Store cooled containers of homemade stew in a cool place and use them to make soups or main courses.

Homemade pork stew

Another method of making this dish is stewing directly in jars in the oven.

Ingredients:

pork – 5 kg;
lard – 1 kg;
salt – 50 gr.;
pepper, bay leaf.

Manufacturing:

Thoroughly rinse the jars and heat them in the microwave for three minutes.
Place a bay leaf and a few dark peppercorns on the bottom of each container.
Rinse the pork, cut into large pieces and sprinkle with salt.
Place the pieces of meat in jars.
Cut the lard into small pieces and melt in a frying pan.
Pour the watery lard over the meat.
Sprinkle a layer of salt on a baking sheet to ensure even heating.
Place the jars on a baking sheet and place in a cool oven.
Light the gas and set the heat to about two hundred degrees.
Simmer the meat for about 3 hours, then remove the cans of stew from the oven and wipe away any leaks that appear.
If there is not enough water in the jars, add melted lard and roll up the lids.

You can store this stew without refrigeration, and use it when you need to quickly and deliciously feed your family a hearty dish.

Stewed pork with barberry

Additives from vegetables, sauce and dried barberries impart a unique taste and smell to tender stewed meat.

Ingredients:

pork – 1 kg;
lard – 150-200 gr.;
soy sauce – 70 ml;
onion;
carrot;
garlic – 2-3 cloves;
barberry;
pepper, bay leaf.

Manufacturing:

Wash the lean pork, cut into pieces and place in a bowl.
Add soy sauce, squeeze out a few cloves of garlic using a special press.
Mix with your hands and set aside for half an hour.
Peel the onion and carrot, chop the onion into cubes and the carrot into cubes.
Place cooked vegetables and several pieces of meat on the bottom of prepared containers.
Sprinkle with a small amount of dried barberries, add a few peppercorns and a bay leaf.
Stir the layers of meat and seasonings until the jars are full.
Place a layer of lard, cut into small cubes, on top.
Cover the jars with foil folded in several layers and place in the oven.
Set the heat to medium and simmer for three hours.
Remove the finished stew from the oven, wipe the containers and seal them with lids.

Such tender and juicy meat can be heated directly in a jar and served for dinner with any side dish.

Stewed pork

This preparation can be used as a filling for pies, or simply spread on bread for a hearty breakfast or snack.

Ingredients:

pork – 1.5 kg;
smoked lard – 150-200 gr.;
broth – 350 ml;
flour – 80 gr.;
eggs – 2 pcs.;
cognac – 50 ml;
salt, spices.

Manufacturing:

Rinse the pork ham, trim off the fat and render it in a dry frying pan.
Grind the pulp and smoked bacon in a meat grinder.
Sterilize the jars and grease them.
In a bowl, beat the eggs, add flour, add broth and cognac.
Mix the minced meat with the prepared consistency, add salt and spices to your own taste.
Place the mixture into jars and cook in a water bath for about 2 hours.
Roll up the lids, let cool and store in a cool place.

Use this tender and tasty minced meat if necessary. With this minced meat you get delicious pies or kulebyaki.

Making stew at home takes a lot of time, but such preparation will allow you to prepare a hearty and tasty lunch or dinner for your family at any time. You will be convinced that the quality and taste of the meat in a can meets all requirements. Bon appetit!

Stewed pork at home - 9 best recipes for savory meat preparation

Stewed pork at home is a good basis for a huge number of dishes. It is used in making rich soups, added to cereals and potatoes, or simply eaten with bread. The popular canning method ensures a long shelf life of meat, its taste and smell, which makes the product incredibly useful.

How to cook stewed pork?

Stewed pork is a canned stewed meat sold everywhere. Taking into account the unknown origin of store-bought preparations, it is better to cook the stew yourself. The development is very simple: pieces of pork are stewed with lard for 4 hours, after which they are placed in clean jars, sterilized and sealed with lids.

pork - 3 kg;
lard - 500 g;
salt - 15 g;
dark peppercorns - 7 pcs.;
bay leaf - 2 pcs.

Cut the meat into small pieces.
Grind the lard and melt it.
Add pork and spices to the lard.
Simmer for 4 hours.
Place into sterile jars.
Line the bottom of a pot of water with a towel and arrange the jars.
Stewed pork at home is sterilized for 20 minutes.

Homemade pork stew - recipe in a saucepan

Pork stew is prepared at home using different methods.

pork - 2 kg;
lard - 100 g;
salt - 25 g;
dark peppercorns - 7 pcs.;
bay leaf - 4 pcs.

Cut the pork pulp and lard into cubes.
Add salt and stir.
Place laurel, pepper and meat on the bottom of a sterile container.
Cover the jars with lids and place in a saucepan with water.
Pork stew takes 5 hours to cook at home.

Stewed pork in an autoclave

Pork stew in an autoclave is of ideal quality. In this unit, products are sterilized and prepared immediately, which allows you to obtain a high-quality product. Autoclave owners only need to load rolled up cans of meat into the unit, add water and, having set the temperature and pressure, hold the product for 40 minutes.

pork - 2 kg;
lard - 100 g;
salt - 25 g;
clove of garlic - 8 pcs.;
bay leaf - 4 pcs.

Chop the pork and lard.
Place lard, meat, garlic and bay into unstained jars.
Salt and roll up.
Place the jars in the autoclave, pour water into it, close it, and set the pressure to 1 atm.
Raise the temperature to 110 degrees.
Homemade pork stew in an autoclave takes 40 minutes to cook.

Pork stew at home in the oven

Stewed pork in the oven is one of the most common and accessible recipes. The advantage of this is that in the oven the meat is cooked in its own juices, retains its juiciness and is not subject to burning. Thanks to stewing in the oven in jars, the possibility of violating their sterility is eliminated, and the shelf life of the preparations increases.

pork - 5 kg;
lard - 1 kg;
salt - 35 g;
bay leaf - 7 pcs.;
marjoram - 10 g.

Coarsely chop the meat and season.
Place laurel and meat at the bottom of a sterile jar.
Melt the lard and fill the contents of the jars with fat.
Place the jars in a cool oven on a baking sheet sprinkled with salt.
Preheat the oven to 200 degrees.
Stewed pork baked at home takes 3 hours to prepare.

Stewed pork in a slow cooker

Stewed pork in a slow cooker is juicy and soft. The warm and jelly-like structure comes from simmering for a long time in the multicooker bowl. The outermost one has a non-stick bottom, which protects the pork from drying out and burning. The meat is stewed under an airtight lid in its own juices and does not require additional water.

pork pulp - 2.2 kg;
salt - 30 g;
bay leaf - 3 pcs.;
dark peppercorns - 5 pcs.

Cut the meat into large pieces, place in a bowl and simmer in “Baking” for 20 minutes.
Season and cook on the “Stew” mode for 5 hours.

Stewed pork in a pressure cooker - recipe

A recipe for stewed pork at home using a pressure cooker will turn into a pleasant chore. If you have the freshest pork, a modern assistant will prepare the dish in just an hour. All you need is to moderately cut the pieces of meat, season them with salt and spices and, placing the pressure cooker in the pan, select the time and the “Jellied” program.

pork - 2.5 kg;
salt - 35 g;
bay leaf - 4 pcs.;
clove of garlic - 6 pcs.

Slice the meat, season and place in the pressure cooker.
Close the lid.
Stewed pork is cooked in a pressure cooker for an hour in the “Jellied” mode.

Stewed pork knuckle - recipe

Stewed pork knuckle belongs to the unique and necessary types of preparations. Not only the taste but also the nutritional characteristics of the meat are presentable. The knuckle, during heat treatment, releases juices rich in natural collagen, which, when hardened, are converted into real jellied meat.

pork knuckle - 850 g;
clove of garlic - 9 pcs.;
bay leaf - 2 pcs.;
salt - 40 g;
aromatic peppercorns - 5 pcs.

Chop the shank flesh and add salt.
Place in layers in a jar, alternating with garlic and pepper. Cover with laurel on top.
Place the jars in a cool oven.
Bake for 2 hours at 150 degrees.
Keep in the switched off oven for another 30 minutes.

Stewed minced pork at home

Pork stew can turn into a unique delicacy if you cook it from minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as an interior for baking. For piquancy, the minced meat can be varied with additions. In this recipe, cognac is used as a flavoring.

ham - 1.5 kg;
smoked bacon - 250 g;
broth - 380 ml;
rendered fat - 120 g;
testicle - 2 pcs.;
flour - 80 g;
cognac - 50 ml.

Grind the ham and bacon in a meat grinder.
Beat the eggs, add flour, broth, cognac.
Pour the mixture into the minced meat.
Grease the jars and place them in the minced meat.
Stewed minced pork at home is prepared in a steam bath for 2 hours.

Stewed pork head at home

Stewed pork head is a financially easy option for obtaining savory preserved meat. Getting such a part of the carcass is very profitable. There is a lot of meat, the taste is no worse than expensive types, and the cost is much cheaper. The recipe is also simple: the meat is stewed for 4 hours, placed in jars and sterilized.

pork head - 1 pc.;
water - 3.5 l;
salt - 80 g;
bay leaf - 4 pcs.

Separate the pulp from the bones and cartilage and cut into pieces.
Pour water over the meat, add salt and laurel.
Cook for 4 hours.
Divide the stew into jars and sterilize for 20 minutes.
Close with lids and refrigerate.

Homemade pork stew recipes

According to statistics, only 4% of Russians prepare stewed meat without the help of others, but the times when stores sold canned food according to GOST are gone. Nowadays there is less and less meat in jars with industrial preparations, but there is cartilage, tendons, a lot of fat and soy protein.

It’s easier and cheaper to create the stew yourself in an autoclave. You are constantly convinced of the quality of the preparations. At home, pork stew in an autoclave is prepared in an hour on average.

Traditional recipe

If you are cooking canned meat for the first time and do not understand how to create homemade pork stew, choose a traditional recipe.

pork meat (shoulder, neck, shank or ham) - 450 g per 0.5 l jar
lard - 50 g (optional)
bay leaf - 1 piece/jar
allspice – 3 peas/can
ground dark pepper - 1 pinch/can
salt - 1 tsp. per jar 0.5 l

Before preparing goods, it is important to select jars of a similar size. Containers of 0.5-1 liter are suitable for stewing. They do not need to be sterilized - just wash them. All bacteria will be killed by autoclaving.

The pork is cut into cubes (weighing approximately 45-50 grams) and distributed into jars. First, a bay leaf and a mixture of peppers are placed at the bottom of each container, and then the meat is laid out in layers. Frozen pork should not be used. The stew will be more flavorful if you cook it from the freshest meat.

Lots of seasoning isn't always great. If you overdo it with bay leaf, the stew will turn out bitter.

No need to compact the pieces tightly! The space between them must be at least 1 cm, otherwise the jars will burst. When laying out the meat, watch the filling of the cans. Otherwise, the pork will be stewed differently: in some places it is stronger, in others it remains damp. Before laying out the outermost layer of pork, add salt.

The filled cans are rolled up. There should be a space of 2 cm between the lid and the top layer of meat. This protects the jars from explosion and leaves no chance for anaerobic microbes to survive.

Rolled cans are fixed in pressing cassettes and placed in an autoclave. Water is poured into the apparatus. Its level should be 3 cm higher than the top cassette.

The closed autoclave is placed on the stove. When the temperature inside the apparatus rises to 120 C, the heating is reduced and maintained for 40-60 minutes, depending on the size of the cans.

It is not allowed to take out canned food immediately after sterilization. The autoclave can be opened only when the water inside has cooled to 45 C. Beforehand, excess pressure must be released.

Pork stew prepared at home in an autoclave can be stored for 1 year.

Diet stew

In addition to the traditional one, you can prepare dietary pork stew. Read below to learn how to create this. 100 g of such stew contains at least 160 kcal. For comparison: pork according to the classic recipe is more than 2 times higher in calories (340-360 kcal/100 g).

Ingredients:

pork (loin/shoulder/cut) – 150 g per 0.5 l jar

cereal (pearl barley, rice or buckwheat) - 100 g per 0.5 l jar

carrots - 1 tbsp/jar

onion - 0.5 heads/can

bay leaf - 1 piece/jar

dark pepper - 1 pinch/can

allspice – 3 peas/can

salt - 1 tsp. per jar 0.5 l

First you need to prepare the cereal. Buckwheat or rice is quite easy to wash. And for stew with pearl barley, the cereal is soaked for 2 hours in water.

While the cereal is soaking, cut the meat. For this recipe, you need lean pork - loin, sliced, carbonated or shoulder are suitable. The pieces are laid out in layers, sprinkled with salt and spices.

The swollen cereal is added on top, and then vegetables. The carrots are grated and the onions are finely chopped. You can fry vegetables or put them raw in jars. Carefully pour hot water over the top of the future stew, leaving 2 cm to the top.

The jars are rolled up and autoclaved for 60 minutes at a temperature of 110 º C.

Pork head stew

Another popular recipe among farmers is pork head stew. At home, at a temperature of 120 °C, it can be prepared in 40 minutes in liter jars.

lard and meat cut from the head;

mixture of cumin, coriander and dill - 1 pinch per jar;

salt (large) - 2 tsp. per jar 1 liter;

pepper mixture - 1 pinch per jar;

small onion - 1 piece per jar.

The meat and lard are cut off from a pork head that has been washed and soaked in water and crushed into pieces. It is not necessary to throw out small bones. If you like stew with jelly, put 1-2 pieces in each jar.

Coarsely chopped onions, lard, and then meat are placed at the bottom of the jars. Sprinkle the pork with spices, pepper and salt on top. Next - as in the first recipe.

Stew mixes well with cereals and vegetables. Soups are cooked from it and salads are made. You can eat the stew with a side dish or put the fragrant meat on a slice of dark bread and snack on onions or garlic.

A jar of fragrant pork, made with your own hands in an autoclave, surpasses in taste any, even the most expensive, industrial canned food!