Home stew , like everything cooked by own hands, can not be compared to its store counterparts. And, although fresh meat is available all year round, other diligent housewives store stew from pork for the winter. With it, any soup or porridge easily turns into a hearty and tasty dish. And in the field conditions stew simply can not be replaced!
Recipe for homemade pork stew
Ingredients:
- pork - 5 kg;
- fat - 2 kg;
- laurel leaf - 6 pcs .;
- pepper fragrant peas - 20 pcs .;
- salt - to taste.
Preparation
Now tell you how to cook stew from pork. In a saucepan with a thick bottom cut into pieces, the size of a walnut, meat and fold in 3 smaller bacon, cubes. We simmer on low heat, stirring all the time so that the fat has time to be drowned and the pork is not burnt. Add the bay leaf and bell pepper. After an hour, salt to taste, cover and cover for about 6 hours, until the meat begins to break down into fibers. We spread the stew on sterile jars and roll them up with metal covers.
How to make pork stew in the oven?
Ingredients:
- Pork pulp (scapula) - 500 g;
- lard - 300 g;
- laurel leaf - 1 pc .;
- salt, pepper black ground - to taste.
Preparation
To begin with, we sterilize the jars. This can be done, for example, by placing for 3 minutes in a microwave oven. At the bottom of each lay a laurel leaf. With meat cut off excess fat, cut into small pieces. Solim, pepper and lay out on the banks, but not very tightly, so that there is room for the allocated juice. Cover the jars with lids and put them in a cold oven. We start it to warm up to 250 degrees, but as soon as the stew begins to boil, reduce the heat to 150 degrees and hold for 3 hours. A little juice can "run away", but it's not scary.
Meanwhile, prepare the fat. Salo cut into small pieces and melt it in a skillet with a thick bottom on a slow fire. Fill the prepared stew with hot fat and roll the jars. We turn them upside down and leave for an hour or two at room temperature. This will allow time to detect loosely closed cans and better mix their contents. Then turn the cans into the usual position, then the fat will rise up, and all the juice will gather down.
How to cook pork stew in a multivariate?
Ingredients:
- Pork pulp - 3 kg;
- onion - 1 piece;
- laurel leaf - 5 pcs .;
- pepper peas - 12 pcs .;
- berries of juniper - 10 pieces;
- salt - to taste.
Preparation
Meat washed, soaked and cut into cubes across the fibers. We put the pork into the bowl of the multivark. We add the cleared bulb cut into 4 parts. Close the lid and turn on the "Quenching" mode for 5 hours. After the salt, add the spices and seasonings, and cook for the same mode for an hour. After the stew is laid in sterilized jars and rolled. In the future, it can be used for cooking pasta , rice, potatoes, etc.
Recipe for homemade pork stew in an autoclave
Ingredients:
- pork - 500 g;
- lard - 200 g;
- laurel leaf - 1 pc .;
- pepper black peas - 3 pcs .;
- pepper fragrant peas - 1 piece;
- salt - 1 teaspoon.
- salt, pepper black ground - to taste.
Preparation
The quantity of products specified in the recipe is calculated for one liter jar. We cook them as much as fit in the autoclave. Banks are mine, sterilized. In each lay spices, bacon cubes, then meat pieces, not very dense. Top with salt and roll with metal covers. We put the banks in the autoclave, on top of each other. Fill them completely with water, close the unit and raise the pressure to 1.5 bar.
We send the autoclave to the plate, and when the pressure rises to 4 bar, we screw the fire and we maintain it for 4 hours. After the plate is turned off, but the autoclave is by no means opened until the water in it completely cools down! This will take about a day. Long enough, but the result is worth it. Homemade stew prepared in an autoclave turns out very tasty - whole pieces of meat frozen in a transparent mouth-watering jelly.