Although any store sells canned meat, many believe that their taste and quality are not up to par. The solution is simple - you can cook pork stew in the oven yourself. This can be done not only in the fall; the preparations are useful at any time of the year; the product is stored for 12 months. It’s convenient to take the jar with you on the road, to the dacha, or to open it for unexpected guests. The ability to make such preparations will also come in handy if a large amount of pork was purchased on occasion.
Subtleties of cooking
Absolutely anyone can cook stew at home. Although even experienced housewives have culinary incidents when the stew turns out dry or bland. To avoid this, it is not enough to strictly follow the recipe proportions. Cooking homemade stew has its own peculiarities.
Let's start with the choice of meat. The best option is homemade stew in the oven. The recipe can be adapted for an autoclave, multicooker, or oven. In general, the preparation procedure will be the same, although there are some nuances.
On a note! To make the stew juicy, it must have enough fat. Choose exclusively chilled pork tenderloin with a layer of fat. Lean meat, as well as tenderloin on the bone, are not suitable for making stew.
Many people liked the chicken stew. The recipe for making it in the oven is also simple, but you just need to add pork lard. Otherwise, the stew will turn out dry.
The meat is not pre-cooked. It is cut into portions and seasoned only with salt and ground allspice. If the pork is fatty enough, no additional fat is added.
Cooking secrets:
- Frozen meat, after defrosting, loses not only some of its beneficial properties, but also its juiciness, so this product is not suitable for stewing;
- fillet must be alternated with fat to keep the meat juicy;
- Traditionally, black peppercorns and laurel leaves are added to homemade stew, although you can use other spices to suit your taste;
- choose glass containers with a nominal volume of 0.5 and 0.7 or 1 liter for preservation;
- the containers are first sterilized in any convenient way along with tin lids and thoroughly dried;
- The stew is cooked at a low temperature for an average of 4-5 hours.
Important! Jars with contents are placed only in a cold oven. Placing containers of meat in a hot oven may cause the glass to crack.
Many housewives are looking for a suitable recipe for chicken stew in the oven. To make the stew perfect, the fillet of the bird is separated from the bone. It is better to use the fattiest parts of the chicken carcass – legs and thighs.
Preparatory stage
To prepare your own stew, 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 deal with the meat. Take two pans: one for the pulp, the other for lard. First, the meat that will go to the bottom of the jar is selected. It should not have veins or 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, add salt and leave to marinate.
The lard is separated from the skins - if it is fresh, this will not be difficult to do. It needs to be cut more finely, but not too much, as it may burn during the cooking process. The lard will be located at the top of the jar.
It also needs to be rubbed with salt and set aside for a while (two hours is enough) for salting.
Preparing containers and spices
In the meantime, you can prepare the dishes - glass jars must be thoroughly rinsed using soda. In this case, it is not necessary to sterilize them. Dried containers for stewed meat 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, a bay leaf. If the meat was not previously rubbed with salt, this will need to be done at the next stage. Prepare the required number of jars and products.
Adding food and preparing a baking sheet
Now everything is ready to add 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 fattier the pieces should be. During the cooking process, the lard will melt and then fall on the lower layers. Therefore, leaner pork will be cooked in them.
- Lard is placed at the very top, and it is also sprinkled with salt.
- There is no need to fill the containers to capacity; you need to leave some free space at the top (a few centimeters).
Now you should prepare a baking sheet. For this homemade pulled pork recipe, the jars go into a cold oven. While the lard on the top tier begins to heat, the bottom of the container may overheat. To prevent this from happening, measures must be taken.
Pour a pack of salt onto a baking sheet (it’s better if it has high sides) . There is another common way - lay a cloth and pour water. But then you will have to carefully ensure that the moisture does not evaporate and the rag does not start to burn.
Homemade pork stew: recipe in the oven
If you have free time, be sure to prepare homemade stew. This product will always help you out, because you can whip up amazing soups, borscht and main courses from stewed meat.
On a note! Before storing, it is recommended to wrap cans of canned stew in light-proof paper and place them in a wooden box. You also need to observe the temperature regime. It is best to store stewed meat in a basement or cellar.
According to this recipe, from the specified amount of products, you can prepare approximately 12 glass jars of stew with a nominal volume of 500 ml.
Ingredients:
- pork tenderloin with fat layer – 3 kg;
- pork ham – 2 kg;
- black peppercorns – 60 pieces;
- pork flank – 1 kg;
- laurel leaves - 12 pieces;
- ground allspice;
- salt - 6 table. spoons
Preparation:
- As already mentioned, only fatty and fresh meat is suitable for preparing homemade stew. Therefore, choose quality pork tenderloin. It is best to take flank, shoulder and ham.
- First, rinse the meat tenderloin thoroughly under running water. If there is any skin, remove it.
- Dry each piece of meat with paper or cloth towels.
- Cut the pork tenderloin into pieces about 6-7 cm in size. The pieces should be large; they will become smaller during heat treatment.
- Transfer the meat pieces into a deep bowl, add salt and ground allspice. Please note that 1 kg of fresh pork tenderloin requires 1 tablespoon of rock salt. It is better not to use salt with additives and spices.
- Stir all ingredients vigorously so that the salt and pepper are distributed evenly. Cover the dish with meat with a lid and leave at room temperature for one hour.
- While the pork tenderloin is marinating, prepare containers for preservation.
- We take 12 cans with a nominal volume of 500 ml. We sterilize each jar together with a tin lid over steam or using a special device.
- At the bottom of each container we place one laurel leaf and 5 pieces of black peppercorns.
- Fill the jars with meat. We alternate layers of pork without fat and pieces of meat with a layer of fat. Lightly compact.
- Take a baking tray and pour one kilogram of rock salt onto the bottom. Distribute it evenly.
- Place the jars with their contents on top of the salt. Cover each container with a tin lid. We also sterilized them.
- Place the baking sheet in the switched off oven. First, preheat the oven to a temperature threshold of 200°.
- When the fat begins to melt and the liquid reaches a boil, reduce the temperature to 140° and continue cooking the stew for another 4 hours.
- After the allotted time has passed, turn off the oven and leave the stew in it until the liquid stops boiling.
- We take out each jar and secure the lids with a seaming wrench.
- Turn the jars upside down with their lids and wrap them in thick cloth, a blanket, etc. Leave to cool.
- It is better to store stewed meat in a cool, darkened room.
- If you did everything correctly, you will have an incredibly tasty pork stew.
How to cook stewed pork in the oven
What components are needed for 12 half-liter jars:
- meat from the shoulder blade 3 kilograms;
- 2.5 kilograms of pork ham;
- kilogram of pork flank;
- 60 black peppercorns;
- 12 bay leaves;
- 12 peas of allspice;
- 6 large spoons of table salt;
- a little ground black pepper.
Cooking time – 5 hours.
Calorie content – 489 kcal.
Let's start preparing homemade stew in the oven:
- The first step is to rinse the pork under cool water and wipe with paper towels;
- If there is a film or skin on the meat, it is better to cut it off;
- Cut the meat into large pieces, their width should be approximately 6-7 cm;
- Place all the pieces of pork in a large container;
- Season the pork with salt and pepper. Mix all the pieces well;
- 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;
- In a separate container, boil the lids for 5 minutes;
- In each jar we put a bay leaf, a pea of allspice, 5 black peppercorns;
- Next, put the meat in jars, put a piece of flank on top of each jar;
- We cover the containers with lids, but do not tighten them very tightly;
- Pour a kilogram of salt onto the surface of the baking sheet and distribute it in the form of an even layer;
- Place 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 the jars to 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 should be reduced to 140 degrees and left to cook for 4 hours;
- After this, remove the stew from the oven, leave to stand for about 15 minutes so that all the fat stops boiling;
- After this, we wrap the jars with a warm towel and leave them to stand for 1-2 days;
- You can store it in a cool room. This stew can be stored for 1 year.
Read our article on how to cook chicken fillet dishes in a frying pan.
Read our article on how to prepare delicious cheese soup with mushrooms.
Take note of the recipes for pork chops in a frying pan in batter.
