Homemade pork stew. Homemade pork stew - step by step recipe

10.11.2020

It is unlikely that a home-made pork stew is sold on the market. But it is quite possible to prepare such preservation at home. Homemade pork stew is canned, not necessarily for the winter. If you like to travel with your family or in the summer you live in a country house where there are no suitable conditions to cook lunch, then this the best way storage ready and amazing delicious meat... It is clear that canning pork at home is much more expensive than buying a jar in a store. But this product is environmentally friendly and nothing else is added to the jar besides salt and spices. Therefore, if there is an opportunity to buy homemade pork, then it is better to cook it at home instead of.

Ingredients for making homemade pork stew:

Goes for 1 half-liter jar:

Pure pork pulp - 420 g;
Pork fat - 70 g;
Salt - 1/2 tsp;
Ground pepper - 1 pinch;
Bay leaf - 1 pc .;
Pepper peas - a pinch (about 5 pcs.).

How to cook homemade pork stew in the oven:

1. First take two bowls and process the meat. Select a beautiful pulp, cut it into large pieces. The size of one piece is 3 - 4 centimeters. Please note that we have pork without veins and hymen, but pieces of bacon are allowed. Place all the chopped pork in one bowl.
For lard, take another bowl. Remove the skin from the lard. In the recipe, we described that if the product is fresh, then the skin comes off easily. A piece of bacon should be between 1.5 and 3 centimeters in size. But not too shallow, so as not to burn during frying.

2. Unlike seaming, we do not sterilize cans for this recipe, but it is necessary to use my soda. Rinse the dishes thoroughly.

Put a pinch of peppercorns on the bottom of the container. And salt, so that it is convenient for you, immediately measure it, pour it on a saucer and add small pinches to the layers of meat.

3. Since our meat and lard have already been prepared and laid out in different bowls, it costs nothing to put it in jars.

4. Line up the cans and spread the first layer of pork evenly. Add part of the salt, one bay leaf and ground pepper immediately.
Advice: do not put pork pulp very tightly, juice should circulate between the pieces.

5. Add more meat to the jars, and put pieces of bacon on top.
Advice: the fattier the pork, the higher its layer will be. Since at a high temperature, the fat will immediately begin to heat, and its fat will flow down. So it turns out that the "driest" pieces will boil in own juice and fat. It turns out that this way the fat is distributed evenly throughout the jar. Remember, put the clean pulp on the bottom of the jar, put the fatty pieces in the middle and place the bacon on top.

6. Now let's prepare a baking sheet for cooking stew at home in the pork oven. Since we will also send cold cans with raw meat, at the bottom, the stew may burn even before fat is formed there. To prevent this, place a towel or a piece of burlap on the bottom of the baking sheet and pour cold water.
Advice: one more good way so as not to heat the stew at the bottom of the jar - pour about a centimeter layer of table salt on a baking sheet, and place jars of pork on the salt. it The best way, since you will not have to worry until the end of cooking. And the banks will be intact and you don't need to constantly pull the oven to top up the water.
Now the covers. In principle, how to cook pork stew at home is already clear. It can be rolled up both in ordinary turnkey cans and in cans with screw caps. Only here the main task is not to spoil those covers with which you will roll. Jars should be sent to the oven, always covered. If you roll in half-liter Soviet cans, then cover them iron lids"Without rubber bands" (with the lids that you will preserve). If you have screw caps, then pay attention to their inner surface - it is rubberized. That is why screw lids cannot be sent to the oven! Homemade pork stew is covered in twist cans only with ordinary iron lids without rubber bands or foil.
Send the baking sheet of stew to the cold oven and immediately set the temperature to 250 degrees Celsius.

7. Exactly one hour after turning on the oven, broth will form in the jars and their contents will boil.
An important point: if you cook pork stew at home on a baking sheet with water, then keep in mind that water has such a property to boil away. In this case, you need to have boiling water in the kitchen. And as soon as you see that the water has boiled away in the baking sheet, immediately add boiling water.

8. After boiling the contents of the cans, you need to reduce the oven temperature by about 150 degrees. But be sure to make sure that the broth in the jars boils slightly. From now on, timed 3 hours. Exactly after so much it will be possible to preserve the stew. And 10 minutes before the end of cooking, boil the screw lids that you will roll.

Advice: if the meat is roasted more than 2/3 of the can, then 30 minutes before the end of cooking, you can take several cans of stew and add a little of them to the rest and pour the juice. Only in this case, you still see that there is 2 centimeters of empty space to the top. After this procedure, return the stew to the oven, "dotom" the remaining 30 minutes. Be sure to check how the stew boils. The broth should not boil too much.

After turning off the oven, homemade pork stew is ready. Gently take out the baking sheet, take one jar at a time, remove the lids or foil with which they were baked and immediately tighten with hot screw lids. If the cans are Soviet, then put rubber bands in the lids with which they were covered during cooking and roll them up on a turnkey basis.

Pork stew at home is an excellent base for preparing other dishes. It can be used for rich soups, stew with potatoes and other cereals, or just have a snack with black bread. The right way canning will allow you to store the stew for a long time.

In order to cook stewed pork, it is not at all necessary to own special technologies. Canned meat can be cooked at home, right in the pan. You can store such a workpiece at room temperature or in the refrigerator.

For stew you need 1 kg of pork. Cut the meat into small pieces, if there is fat, then you can leave it, so the stew will turn out to be more satisfying. Sprinkle the pieces of meat with salt and pepper.
Now take three 500 ml jars, put two bay leaves and five black peppercorns in each. Banks do not need to be exposed heat treatment, since during the preparation process they themselves are sterilized.
Mix the meat with two tablespoons of gelatin, but if you do not like stew with jelly, then the ingredient can be omitted.
We lay out the pork in jars, leaving a little free space on top. Pour in water, stir so that the liquid is distributed between the meat pieces. Cover with lids and put in a saucepan, pour water and put on fire. We simmer the meat over low heat for 4 hours, do not forget to add water.
Cut lard (150 g) into small pieces and melt in a frying pan, cool and pour into a separate bowl.
After 4 hours, we take out the cans, fill in the melted bacon. If you do not plan to store preservation for a long time, you can do without it.
We twist the cans, turn them over for a few seconds, and then return them to their original position. Above should be a rim of lard, and below - meat juice. We wrap the jars of stewed meat, after cooling we put in storage.

The multicooker will allow you to cook delicious homemade stew, but if the device also supports the functions of a pressure cooker, then the process will not only be easy, but also fast. Pork stew in a multicooker is no different in taste and aroma from stew cooked in a different way.

Cooking method:

To prepare stew, you will need 3 kg of pork, which we wash and dry well. The less water gets into the multicooker, the tastier the pork stew will be.
Cut the meat into pieces, put it in a bowl, set the "Stew" mode for 5 hours.
After the sound signal, add spices, bay leaf to the meat, mix and leave to simmer in the "Heating" mode.
We prepare jars for preservation, if you are not going to store the stew for more than three months, then they can not be sterilized.
Put the stewed pork in jars, pour in the broth, but not to the very neck, leave 2 cm.We roll up the lids and put in a warm place until complete cooling.

Perhaps each of us has already forgotten the real taste of stew, because what we see on store shelves is rather difficult to call meat. Therefore, it is better to cook braised pork at home. This is the only way to get a quality product. Here's how to roast a hearty stew in the oven.

Ingredients:

1.5 kg pork shoulder;
1 kg of pork ham;
500 g pork flank:
three tablespoons of rock salt;
allspice;
peppercorns;
Bay leaf.

Cooking method:

Cut the prepared pork (ham and shoulder) into large pieces, put in a deep container, sprinkle with salt, ground black pepper, mix and leave to marinate for an hour.
We take 6 jars of 500 ml, in each we put a bay leaf, allspice and five black peppercorns.
We lay out the meat in jars, put a piece of fat flank on top, cover with lids, but not tightly.
Pour rock salt onto a baking sheet and set the jars so that they stand exactly on the salt and do not come into contact with the iron baking sheet.
We send the jars of meat to the oven at the lowest tier, turn on the temperature 200 degrees. As soon as the juice appears, reduce the heat to 140 degrees and cook for 4 hours.
After the time has elapsed, take out the jars, twist them tightly, wrap them in a blanket and leave them to cool completely. We store the finished preservation in a dark place.

Homemade pork stew in an autoclave

An autoclave is a home appliance, thanks to which you can prepare a delicious meal in a short period of time. So it will take no more than 2 hours to cook the stew and you do not have to lay out the hot meat in the jars.

Cooking method:

Prepare clean and dry half-liter preservation jars.
Put bay leaves, three peas of allspice and black pepper into each.
Chopped large pieces Stir pork with salt and pepper, leave for 15 minutes.
Spread the meat in the jars and close them tightly with the lids.
Now place the cans in the autoclave and pour enough water to completely submerge them.
Close the lid, set the temperature to 130 ° C and the pressure to 2 bar. After 20 minutes, increase the temperature to 150 ° C and cook in a home autoclave, most importantly, make sure that the pressure does not exceed 4 bars.
After a day, homemade pork stew in an autoclave will be ready.

Cooking in a pressure cooker

A pressure cooker can be used to make delicious homemade stew. Preservation of pork with the addition of chicken pieces turns out to be very tender. Many housewives prefer to leave the pork cooked in a pressure cooker overnight in order to enjoy the delicious taste and extraordinary aroma of the prepared dish in the morning.

Ingredients:

2 kg of fresh pork;
1 kg of chicken thigh meat;
Bay leaf;
allspice;
salt.

Cooking method:

Cut pork and chicken into pieces, put in a bowl, sprinkle with salt, pepper and mix.
Put a bay leaf and a couple of allspice peas in sterilized half-liter jars.
We fill the jars with meat to the lower edge of the neck and close tightly with lids.
We put it in the pressure cooker, pour water up to the neck, close it, install the valve and turn on the stove. As soon as the valve works, we reduce the heating and simmer the meat for 2 hours.
After two hours, turn off the stove, but do not open the pressure cooker until it has completely cooled down. Homemade pork stew is ready.

Pork head stew at home

From pig's head you can prepare a fragrant and delicious homemade stew. To shorten the cooking time, ask the seller to cut the head into several pieces.

Ingredients:

pork head weighing 8-10 kg;
two onions;
salt, spices.

Cooking method:

Pour pieces of pork head with water and leave for 20 minutes. Then we remove the eye sockets and clean the skin with a scraper.
Put the pork in a deep saucepan, pour clean water, bring to a boil and drain the first broth. Then pour clean water again, add the peeled onions and cook the meat over low heat for 4 hours.
We disassemble the finished pork, remove bones, skin and veins. We lay out in jars and pour the strained broth over the shoulders of the jar. We tighten the lids and store in a dark place.

Pork winter preparation

Good meat with a layer of fat is suitable for preparing pork for the winter. Rinse the pork in cold salty water, then, depending on the size of the jar, cut into pieces.
There are two procurement methods that can be used here. So you can put a large piece of meat in the jars, and smaller pieces on top. Or cut the pork into small pieces, for example, 3x3 cm in size. There is no need to salt and pepper the meat, since we will cook the brine.
To prepare the brine, you need a liter of cold water and 15 g of salt. The salt in the water should completely dissolve and only then pour the meat. Instead of saline, you can use a broth made from cartilage and bone. In cooled jars, the broth will turn into jelly, which will make the meat juicy and allow it to preserve everything useful vitamins and nutrients.
Filled cans are tightly rolled and placed in a pot of water. The heating temperature of the water should not exceed 100 ° C, and the preparation of the stew will depend on the capacity and material of the cans, from 2.5 to 4 hours.

By the way, homemade stew can be made from minced pork... This will create an exquisite delicacy that can be simply smeared on bread or used as a filling for pies.

Everyone is used to buying stew in the store, but you can make it yourself. Moreover, at home, it turns out to be much tastier. And you will not think about quality, because you will be sure that everything is made from fresh raw materials.

When buying, you can not always be sure of the contents of the jar, sometimes it happens, so instead of meat there may be only streaks and water. But with homemade stew, there will certainly not be such troubles.

Let's rather learn how to make do-it-yourself pork stew.

Subtleties and tricks

Before you start cooking pork stew, you need to choose and prepare the meat correctly. It is from the correctly selected meat that the whole taste of the stew will depend.

Rules for the selection and preparation of pork for cooking stew:

It is better to choose meat from a part of the thigh, neck;
Pork should be fresh and fatty. The color should be bright red, not windy;
If there is little fat, then a little internal fat can be added;
If there are bones, then they must be cut off;
Next, a piece of meat is washed, cut into medium pieces;
It is advisable to fry the slices before stewing until golden brown. This is necessary so that after stewing the meat retains its appetizing appearance;
The meat should be stewed for about 5 hours. The entire cooking process must be carried out over low heat.

In order for the stew to be stored for a long time in the future, it must be sterilized and hermetically packed. It is imperative to add salt, spices are natural preservatives that preserve the taste of the stew.

You can store the stew in cans ranging from 500 ml to 3 liters. On top of the cans are rolled up with metal lids.

Step by step recipe

Let's start cooking pork stew at home:

How to cook pork stew in the oven

What components are required for 12 half-liter jars:

meat from a shoulder blade by 3 kilograms;
2.5 kilograms of pork ham;
a kilogram of pork flank;
60 peas of black pepper;
12 leaves of lavrushka;
12 peas of allspice;
6 large spoons of table salt;
some black pepper.

Cooking time - 5 hours.

Caloric content - 489 kcal.

Let's start cooking homemade stew in the oven:

The first step is to rinse the pork under cool water and wipe it with paper towels;
If there is a film or skin on the meat, then it is better to cut it off;
Cut the meat into large pieces, their width should be about 6-7 cm;
We spread all the pieces of pork in a large container;
Pepper and salt the pork. Mix all the pieces well;
We close the container with a lid and leave to marinate for an hour;
In the meantime, you need to sterilize the jars. They can be sterilized over steam;
V separate container boil the lids for 5 minutes;
Put in each jar a leaf of lavrushka, a pea of allspice, 5 peas of black pepper;
Next, put the meat in jars, put a piece of flank on top of each jar;
We cover the container with lids, but we do not tighten them very much;
Pour a kilogram of salt on the surface of the baking sheet and distribute it in the form of an even layer;
We put the jars on a baking sheet in salt, it is important that their bottom does not come into contact with the metal surface of the baking sheet;
We remove the baking sheet with jars on the lower tier of the oven and leave it there to cook at a temperature of 200 degrees;
As soon as the fat melts and begins to boil, the temperature must be reduced to 140 degrees and left to cook for 4 hours;
After that, take out the stew from the oven, leave it to stand for 15 minutes so that all the fat stops boiling;
After that, wrap the jars with a warm towel and leave to stand for 1-2 days;
For storage, you can put it in a cool room. This stew can be stored for 1 year.

Cooking meat in a multicooker

What components are required for cooking:

4 kilograms of pork meat;
bay leaf - 4 pieces;
4 large spoons of table salt;
15 peas of black pepper;
1 small spoonful of marjoram

Cooking time - 5 hours;

Caloric content - 495 kcal.

How to cook homemade pork stew in a slow cooker:

First you need to rinse the meat well under cool water and wipe it with a paper towel;
If there is a film, veins on the surface of the pork, then they should be cut off;
Cut the meat into medium pieces. Each slice should be 5 cm in width and length;
Next, put the pork pieces into the multicooker container;
We select the "Extinguishing" mode and the time is 5 hours. We stew only meat; you do not need to add water, salt, pepper to it. In the process of stewing, all the necessary fat will be released from the pork, which will not allow the meat to dry out;
About an hour before readiness, you need to open the multicooker container and add salt, bay leaf, peppercorns and other spices to the meat;
Salt should not be too much, but not too little. It is due to this component that the shelf life is ensured;
We close the multicooker and continue to simmer;
In the meantime, we rinse the jars and sterilize them over steam or in the oven;
If you decide to sterilize the cans in the oven, then we put the container there with the neck down, select the temperature of 150 degrees and leave it to sterilize for 15 minutes;
Boil the lids for 5 minutes;
Next, lay out the meat in the jars, fill it with the remaining fat;
We cover with lids, but do not close too tightly;
We put the container in the oven, leave it to simmer at 200 degrees for 20 minutes;
Then we take out everything, roll up the covers;
As soon as the stew cools down, it must be stored in the refrigerator or in the cellar. Can be taken out to the balcony;
Such meat stew is stored for 6 months.

Pork stew at home turns out to be soft, juicy, aromatic. For a change, you can add herbs, various spices, fragrant herbs... It can be used to prepare any dish - soups, cereals, potatoes, pasta.

In addition, it can be stored for a long time, so it can be safely harvested for the winter. You can store it in a cool place on the balcony, in the cellar, in the closet, in the refrigerator. On average, meat lasts from 3 months to one year.

When there is no time, opportunity or desire to cook from meat, a pre-prepared jar of beef stew will always help out.

At the same time, you can make such canned food at home and get natural, tasty product, which will perfectly complement both first and second courses.

Cooking features

To prepare tasty treat, you need to consider the following features:

Stew is prepared from fresh pulp; frozen meat is not used for canned food.
Since beef is dietary product, then add to the workpiece lard or fat.
To prepare the dish, you do not need many ingredients, you only need: meat, bacon and spices.
There are several ways to make stew: in a slow cooker, oven, pressure cooker, or even a regular saucepan.
You need to preserve in glass jars, which must be washed in advance with soda and sterilized with steam, in an oven or microwave. Thanks to this, the product will be stored for a long time (up to 5 years) and retain its useful and taste qualities.

Beef stew in a saucepan

Simple and quick cooking is characterized by beef stew, which can be made at home using regular saucepan... This method is within the power of any housewife, the main thing is to properly prepare the ingredients and follow the cooking technology given below.

Components:

Pulp - 5 kg
Pork fat - 2 kg
Salt - 2 tablespoons
Laurel leaves - 3 pcs.
Black peppercorns - 5 pcs.

The algorithm for how to cook stew at home is as follows:

Rinse the meat, cut into pieces.
Rinse the bacon, cut off the skin and chop.
Pour the prepared ingredients into a saucepan, set the container over low heat. Add spices to the preparation. Prepare a dish under closed lid 6-7 hours, stirring occasionally.
After the specified time, remove the vessel from the heat, and pack the stew itself into sterile jars and seal with clean lids.

Beef stew in an autoclave

Housewives who have an autoclave specially designed for preparation in the house can make homemade beef stew very simply, with a minimum of effort. To do this, you will need to prepare the following ingredients:

Meat - 2 kg
Onions - 0.2 kg
Carrots - 0.3 kg
Black pepper - 0.5 tsp
Salt - 1 tsp

Rinse the beef, cut into cubes.
Peel carrots, onions, rinse and cut into cubes.
Put spices in sterile jars, add meat and salt.
Cork the container, transfer to the autoclave, fill the device with water to the level of meat in cans. Close the device, pump air inside, setting the pressure to 1.5 Bar. Set the unit on fire and wait until the pressure is 4 bar. Then reduce the flame and cook for 4 hours. Cool canned food without removing it from the autoclave.

Multicooker beef stew

In the preparation of stew, not only an autoclave, but also a multicooker can help. To taste, such a blank will turn out to be no worse, while you can spend a minimum of effort, time and products.

Ingredients:

Meat - 1.5 kg
Laurel leaves - 6 pcs.
Dried rosemary, ground black pepper - 0.5 tsp each.
Salt - 1 tsp

The order of how to cook stew in a multicooker is as follows:

Rinse the pulp, cut into cubes, pour into a multicooker.
Set the cooking program "Stew", select the time - 5 hours.
An hour before the end of cooking, pour spices into the bowl, mix the workpiece.
After the cooking time has elapsed, pack the meat into sterile jars, pour the fat from the multicooker on top. Seal glass containers, cool upside down under a blanket and transfer to a cool place.

Beef stew in the oven

Incredibly tasty and healthy is the beef stew cooked at home in the oven according to this recipe. Store such a product in the refrigerator for up to six months.

Ingredients:

Meat - 5 kg
Lard - 1.5 kg
Laurel leaves - 16 pcs.
Black peppercorns - 20 pcs.
Salt - 1 tablespoon

The cooking plan is as follows:

Cut the pulp and half of the bacon, mix with spices.
At the bottom of a sterile container, put laurel leaves, peppercorns and add some pork fat... Tamp the meat into jars, cover the blanks with lids without rubber bands.
Transfer the semi-finished products to a baking sheet sprinkled with salt and put in the oven. Set the cooking temperature to 180 degrees. After boiling the contents in the jars, adjust the temperature regime to 160 degrees. Simmer the dish for 3 hours.

Attention! During cooking, the door oven it is better not to open - with a sharp temperature drop, the cans may burst.

After the specified time, without opening the oven, wait for the blanks to cool completely. After that, put rubber bands on the lids, preserve the jars and send them to a cool place.

Pressure cooker stew recipe

Using ingredients similar to the previous recipe and observing the given proportions, you can make delicious beef stew in a pressure cooker. The lard added to the recipe will add a special piquant taste to the preparation. This recipe is also convenient in that it helps to significantly reduce the time.

Components:

Pulp - 5 kg
Pork fat - 1.5 kg
Laurel leaves - 12-16 pcs.
Black peppercorns - 18-20 pcs.
Salt to taste.

Rinse the pulp and lard, dry on paper towels, chop, mix with salt and spices.
Pour meat and fat slices into a pressure cooker and add water.
Simmer the dish over medium heat for 1.5-2 hours.
Distribute the stew among the jars, seal the container with lids, cool and transfer to a cold place.

Beef stew in the microwave

Cooking stew in a multicooker is similar to preparing canned food in the oven. Such a treat will complement any side dish, it will become an excellent component of the soup. At the same time, you can take a jar of meat delicacy with you on a hike, on the road, to a summer cottage or a picnic.

Components:

Meat - 5 kg
Lard - 2 kg
Salt - 2 tsp
Bay leaves - 10 pcs.
Ground black pepper - 0.5 tsp

Cooking procedure:

Separate the pulp from the veins and pieces of fat, chop, cut the fat into arbitrary slices. Stir the ingredients with the spices and salt.
Boil the broth from the meat scraps.
At this time, pasteurize the jars. Tamp the beef cubes and bacon into a clean container. Pour the contents of the containers with hot broth.
Transfer the semi-finished products to the microwave, set the device to medium power. Cook the dish for 2 hours. Then preserve the jars with clean lids and, after cooling, transfer to a cold place.

A simple beef stew recipe

The process of preparing such a stew is quite simple and even a novice hostess can do it. Canning meat delicacy it is possible only with the addition of spices or using vegetables in the recipe, for example, onions, carrots, bell peppers.

Components:

Beef - 2 kg.
Meat broth - 1 l.
Spices, salt to taste.

The preparation of the dish is as follows:

Stew the whole pulp in a saucepan with the addition of water until half cooked.
Transfer the ingredient to a foil-lined baking sheet and place in the oven. Cook the meat for 60 minutes until golden brown.
Cut the beef into slices and place in clean jars. Pour the boiled broth over the slices. Add spices to the container to taste.
Transfer the cans to a wide saucepan, pour water into the container along the shoulders of the cans. Sterilize the workpieces in a water bath, covered with lids, for 1 hour 45 minutes. Seal the jars, cool upside down under a blanket and store in a cool place.

Canned beef stew

The stew prepared according to this recipe is cooked immediately in cans and is sterilized for a long time. Thus, there is no need to waste time on pre-frying or steaming the meat.

Components:

Meat - 2 kg
Water - 1 l
Salt - 20 g

The cooking process is as follows:

Wash the meat, dry and cut into cubes. Pack the beef slices into clean jars.
Pour the contents of the container with salted water at the rate of 20 grams of salt per 1 liter of liquid or with chilled broth cooked in such a proportion of ingredients.
Sterilize the workpieces in a water bath for 7-8 hours.

Attention! During pasteurization, the liquid in the pan will evaporate and hot water should be added if necessary.

After the specified time, carefully remove the cans from the "sterilizer", seal and cool upside down.

Although any store sells canned meat, many people think that their taste and quality are not up to par. The solution is simple - you can cook pork stew in the oven yourself. It is permissible to do this not only in the fall, the blanks will come in handy at any time of the year, the product is stored for 12 months. It is convenient to take the jar with you on the road, to the dacha, open for guests who have come unexpectedly. The ability to make such preparations will come in handy even if a large amount of pork was purchased on the occasion.

Necessary products

It is not difficult to get a can of stewed meat at the nearest outlet. Making it yourself will be more expensive, you will have to spend some effort and time. But there is no need to guess how high-quality ingredients were used.

Therefore, housewives who care about the health of their households think about how to make pork stew at home. In fact, everyone can master this process; culinary talent is not required. It is important to follow the recipe exactly.

Here's what you need in order to please your home with delicious aromatic stew from pork in the oven (the amount of ingredients is given per liter can):

800 gr. pork pulp (without veins and hymen).
100 g lard, fat or bacon, flank.
A teaspoon of salt (preferably rock salt).
Bay leaf (several to taste).
Black pepper (5-6 peas).

The ingredients can be added to your taste (for example, there is no garlic, red pepper in the recipe). And you will also need glass jars.

It is better to take those with screw caps, they are more convenient. You will need an oven, baking sheet, and a box of rock salt (not for meat).

Preparatory stage

To cook stew with your own hands, you need to carefully prepare. Let's take a closer look at what needs to be done.

Selection and cutting of meat and lard

First of all, you need to do the meat. Take two pots, one for the pulp and one for the bacon. First, the meat is selected, which will go to the bottom of the can. It should not have streaks, bones. After all, no one will like it if the stew in the oven contains inedible parts.

You need to cut the meat into pieces about 4 cm thick. Place it in one container, salt and leave to marinate.

The fat is separated from the skins - if it is fresh, it will not be difficult to do this. You need to chop it more finely, but not too much, as it can burn during the cooking process. The fat will be located in the upper part of the can.

It also needs to be rubbed with salt and set aside for a while (two hours are enough) for salting.

Preparation of containers and spices

In the meantime, you can prepare the dishes - glass jars must be thoroughly rinsed with soda. It is not necessary to sterilize them in this case. Dried containers for stew in jars (they must fit in the oven in height) must be placed on the table.

Spices are placed on the bottom - a few peppercorns, bay leaves. If the meat has not been previously rubbed with salt, this will need to be done in the next step. Prepare the required number of jars and food.

Inserting food and preparing a baking sheet

Now everything is ready for laying the meat. This should be done loosely so that the juice can circulate between the pieces of pork:

The least fatty meat is placed at the bottom. The higher the layer, the fatter the pieces should be. During the cooking process, the fat will melt, after which it will fall on the lower layers. Therefore, leaner pork will be cooked in them.
At the very top, lard is placed, it is also sprinkled with salt.
There is no need to fill containers "to the eyeballs", it is necessary to leave free space on top (a few centimeters).

Now you need to prepare the baking sheet. According to this recipe for pork stew at home, the jars are sent to the cold oven. While the bacon on the upper tier starts to heat, the bottom of the container may overheat. To prevent this from happening, measures must be taken.

A pack of salt is poured onto a baking sheet (it is better if it has high sides)... Another common way is to spread a cloth and pour water. But then you will have to carefully monitor so that the moisture does not evaporate, and the rag does not start to burn.

Cooking process

Be sure to cover the jars before placing them in the oven. If seamer covers are used, remove the rubber bands from them so that they do not melt. The screw caps have a rubberized surface, so they must not be exposed to strong heat. The way out is simple - cover the jars with foil.

The workpieces are placed in the oven, the temperature is set to 250 ° Celsius. If water was added to a baking sheet, you need to have a kettle of boiling water ready to add it as needed. After about an hour, the process of juicing and boiling will begin in the jars. Then the temperature should be reduced to 140-150 °. Make sure that the boil continues - it should not be too vigorous. Adjust the temperature as needed.

It takes 4 hours from the moment the boil starts to cook. After the time has expired, you can start preserving. The screw lids are boiled in a saucepan for a few minutes. After turning off the oven, you must wait until the jars have cooled down a little. They should be taken out and tightened with lids (remember to replace the rubber bands if you took them out).

Spread a towel on the table, put the finished pork stew on it. At home in the oven, it turns out juicy and tender.

The product is covered with a thick cloth, left to cool overnight... In the morning, the stew is removed to a cool room. You can store your homework for 12 months.