Recipe for homemade pork stew. How to cook stew at home? Cooking stew - recipes, photos

Real homemade stew is an ideal product for busy people. It is worth devoting one day to its preparation, and you can provide yourself with an instant lunch or dinner for a long time. The cooking process is simple. You can make stew at home from any meat using a saucepan, slow cooker or oven.

Pork stew

The most delicious pork stew is obtained from the shoulder part of the carcass. Fat should be added exclusively white, without a yellow tint and blood stains.

To prepare pork stew, you will need the following products:

• 3 kg of pork;
• 500 g of fat;
• 45 g black peppercorns;
• 15 bay leaves;
• 6 art. l. gelatin;
• salt to taste.

Cooking order:

1. Rinse the pork in cold running water, then dry and cut into large pieces.
2. Salt the meat, add gelatin and mix thoroughly.
3. Put pieces of meat into clean glass jars with a volume of 0.5 l, after placing black pepper and bay leaves on the bottom. It is not necessary to fill the jars to the brim, it is important to leave an empty space of 2–3 cm.
4. Pour drinking water into jars, shake a little to evenly distribute the liquid.
5. At the bottom of a large saucepan, put jars closed with lids, and pour water up to the “shoulders”.
6. Cook over low heat for 3.5-4 hours, adding water as needed.
7. Then pour melted lard into jars and roll up with an iron lid if long-term storage is required.

Chicken stew in a slow cooker

To make chicken stew fatter, you need to add finely chopped chicken skin to it. Without it, the product will turn out to be more lean.

To prepare chicken stew, you will need the following products:

• 1 chicken carcass;
• 5 bay leaves;
• 5 peas of black allspice;
• 100 g tomato paste:
• salt to taste.

Step-by-step instruction:

1. Cut the chicken into large pieces, removing the large bones.
2. Finely chop half of the skin from the carcass.
3. Put the meat and chicken skin into the bowl of the multicooker and cook in the "Stew" mode for 3-4 hours.
4. Add bay leaves, allspice and tomato paste, salt and mix.
5. Cook for another hour in the "Extinguishing" mode. At this stage, if desired, buckwheat, pearl barley, barley and other cereals can be added to the meat.
6. While the meat is stewing, wash and sterilize the jars.
7. Put the stew in prepared jars, without reporting 1-2 cm to the top.
8. Roll up with sterilized iron lids.

Beef stew

Beef is dietary meat. For taste, pork fat is added to it. It is important to use fresh meat that has not been frozen.

To prepare beef stew, you will need the following products:

• 3 kg of meat;
• 800 g of lard;
• 30 peas of fragrant black pepper;
• 10 bay leaves;
• salt to taste.

Cooking process:

1. Rinse the meat, pat dry and cut into large cubes.
2. Mix meat, salt and 400 g of lard.
3. In glass sterilized jars, put allspice and bay leaves on the bottom, then meat, and on top - the remaining lard.
4. Put the jars on a baking sheet and cook in the oven at 180 degrees.
5. As soon as the mass in the jars boils, lower the temperature by 20 degrees. Cook for 3-4 hours.

Making stew at home is easy. Of course, you have to spend time, but the finished product will be tastier and healthier than the purchased one.

Homemade stew tastes much better than stew, which is sold in stores in ordinary canned food. There are several reasons for this, but the main one is that manufacturers do not strive to achieve high quality and taste, but are chasing profits, only formally fulfilling the technical conditions for preparing stew, even if they hide behind the inscription “According to GOST” on the package. Below you will find recipes for making delicious stew at home from beef, pork, or chicken, although nothing prevents you from making it from lamb or rabbit, for example.

Any fresh meat is suitable for stewing, the main thing is to follow the recipe for preparing homemade stew and choose high-quality ingredients! Pork stew turns out to be more fatty than beef stew, but poultry is the fastest way to cook this product at home!

Remember that the main requirement for meat, no matter which one you choose, is freshness and the absence of bones / cartilage / tendons, all that modern canned food manufacturers often and generously put in their jars.

It is better to choose fresh meat rather than frozen, while both a large piece of tenderloin and already finely chopped will do. Remember that when cooking meat, its volume will decrease by about half, so plan in advance exactly how much stew you want to preserve and prepare the required amount of containers.

pork stew recipe

There are several ways to cook pork stew at home: in a saucepan, in an oven, in a slow cooker / pressure cooker, or in a home autoclave. Only the cooking time will change, and the ingredients and recipe do not depend on what dish and how you will stew pork for preservation. Each method has its advantages, for example, many more cans can fit into a large oven than into a saucepan, which means that you can preserve more stew in one go. And a large home autoclave will allow you to make up to 28 cans of 0.5 liters at a time, and in just 3 hours.

Let's look at the ingredients for pork stew:

• Fresh pork - 4 kg;
• Salt - 2 tablespoons;
• Bay leaf - 5-7 pieces;
• Garlic - to taste.

How to cook homemade pork stew:

Step 1. We wash a piece of pork in water, cut into medium (3-5 cm) pieces.

Step 2. Mix the pieces of pork with pepper, salt, and squeezed garlic and leave the meat in this form for several minutes.

Step 3. We sterilize half-liter jars in the amount necessary to preserve the resulting volume of meat. This can be done either in a water bath or in the microwave.

Step 4. At the bottom of each sterilized jar, put a bay leaf and lay out the pieces of pork so that the jar is 3/4 full to a maximum of 4/5, that is, there is room in the jar up to the lid.

Pork stew in a pan (click to expand)

- we take a wide pan, or two small ones (to fit all the jars of meat at once) and put a special stand for a water bath on the bottom, or just put a towel to avoid direct contact of the glass with the bottom of the pan - we put the jars of meat on top, closing their twist -off lids (you can also use regular lids if you have jars with simple lids that you can simply roll up after stewing);

- pour water into the pan so that the jars stick out of the water by 1-1.5 cm, turn on the fire and bring to a boil, close the pan with a lid, set the fire to low and so stew the pork directly in the jars for 3.5 hours. Watch the water level, it should not boil below the level of meat in jars, if necessary, add boiling water (not cold water);

- after 3.5 hours from the start of the extinguishing, turn off the fire, turn the jars with the finished stewed pork upside down and leave to cool to room temperature, in the future it is better to store the stew in the refrigerator. Remember, this is canned meat, and when storing any canned meat, you need to be careful about the timing and storage conditions.

Pork stew in the oven

- take a baking sheet with a high side and cover its bottom with an unnecessary towel or a suitable cloth, pouring a little water on it so that the cloth is saturated with it. We put jars on top of the fabric, cover them with lids (but do not roll them up, and when cooking in the oven, do not forget to remove the sealing gum from the lids, at this temperature they may lose their qualities and in the future will not cope with ensuring the tightness of the canned stew in the jar) and send the baking sheet with banks in the oven;

- set the temperature in the oven to 200 degrees and turn it on in the standard operating mode, monitor the condition of the water in the jars - as soon as it boils, lower the temperature in the oven to 150 degrees and cook at this temperature for 3 hours. We make sure that the water on the baking sheet does not boil away completely, for which from time to time we add water to the cloth on which the jars of meat stand;

- after 3 hours from the start of the quenching, turn off the oven, take out the baking sheet, put sealing gum in the lids and roll up the jars with the finished pork stew. We turn the rolled cans upside down and leave to cool.

Pork stew in a home autoclave

- pour the required volume (depending on the model and size of your home autoclave) into the autoclave water tank, if you cook in the autoclave "in water", then pour it so that the water covers the jars 3-4 cm higher, if you cook in the autoclave “for a couple”, then add water according to the instructions;

- depending on the type of autoclave, either put it on the stove or plug it into the mains and monitor the achievement of the required pressure and temperature inside the tank and leave it for the time necessary to cook the stewed pork (depending on the type of autoclave and can be from two to 4 hours) ;

- after the stew is ready, without opening the autoclave, turn it off from the network or remove it from the heat and leave it to cool (cooling time also depends on the type of device and can be from 1 hour to 15-20 hours, read the instructions for your model and follow the precautions when working with autoclaves, because there is high pressure and temperature);

- open the autoclave tank and take out cans of homemade stew from the cassettes.

Please note that there are several ways to cook homemade stew in an autoclave, in one case, cans of raw meat are loaded into it, and in the other, already rolled up cans of stewed pork are placed. It is up to you to choose the cooking method according to the type of your appliance, for which you should read the autoclave manufacturer's instructions carefully. From the type of your device and the method of cooking in it, it is necessary to choose the right lids for jars, for example, for steam cooking, it is better to choose jars with twist-off lids.

Pork stew in a slow cooker

If you are cooking pork stew in a slow cooker, then you can put the meat initially both in jars and directly into the bowl of the slow cooker itself. Set the extinguishing mode and set the time to 4 hours. After 3 hours have passed, open the lid and add spices and salt to the pork, close and simmer for another 1 hour until fully cooked.

After the end of the program, it is necessary to spread the stew in sterilized jars, roll up (close) the lids and leave to cool at room temperature. Please note that with this method of preparation, the shelf life of homemade stew in the refrigerator will be 3-4 months. If you need longer storage, then you need to stew immediately in glass jars, placing them on a towel inside the multicooker bowl (filling the jars with water up to the shoulders), and at the end of the program, roll up the jars with sterilized iron lids.

Pork stew in a pressure cooker

If you cook pork stew in a pressure cooker, then, as in the case of a slow cooker, you can put pork with spices initially both in jars and directly into a pressure cooker, the future shelf life of homemade stew will depend on this. And so, if you decide to stew pork in a pressure cooker directly in jars closed with twist-off screw caps (regular classic jars and seaming lids will not work - they can be torn off when stewing inside the pressure cooker), then put a towel on the bottom of the pressure cooker and place it on it jars, fill with water up to the shoulders so that the water is above the level of the meat inside the jars.

Close the pressure cooker and set the pressure valve in accordance with the instructions, turn on the fire and wait for the water to boil inside the tank, which will be indicated by the click of the pressure valve.

After that, lower the heat and simmer the stew for at least 2 hours. Then turn off the heat and leave the pressure cooker to cool, for example overnight. Do not open the pressure cooker lid until it has cooled down! This is dangerous due to the temperature and pressure inside the container! After the pressure cooker has cooled down a few hours later, you can open the lid and take out the jars with the finished stew, wipe them off and send them to the refrigerator for storage. The shelf life depends on the type of lid and is 3-4 months if you used a twist-off lid.

beef stew recipe

For those who like less fatty meat, the option with homemade beef stew is perfect. Sometimes a little fat or lard is added to make beef stew.

Let's look at the ingredients for beef stew:

• Fresh beef - 4 kg;
• Pork fat - 200-300 grams;
• Salt - 2 tablespoons;
• Ground allspice - 1 teaspoon;
• Ground black pepper - 1 teaspoon;
• Bay leaf - 7-10 pieces;
• Garlic - to taste.

How to cook homemade beef stew:

Step 1. We wash the beef in water and cut it into medium pieces of 3-5 cm. Cut the lard finely (this is necessary if you want the stew to end up fatter).

Step 2. Mix the pieces of beef and bacon with ground pepper and salt, leave the meat to soak in spices for a few minutes.

Step 3. We sterilize the jars in the amount necessary to preserve the volume of beef you have obtained (either in a water bath or in a microwave, if it is at hand).

Step 4. We put a couple of bay leaves on the bottom of each jar and lay out the pieces of meat so that the jar is 3/4 full to a maximum of 4/5, that is, there is room in the jar up to the lid.

Step 5. Pour boiling water into each jar so that the water eventually does not reach the lid by 1.5-2 cm.

But the next steps depend on which method of cooking homemade pork stew you have chosen:

Step 6. If you cook homemade beef stew in a saucepan in a water bath, then put a towel on the bottom of the saucepan, put jars of meat on top and fill them with water to the level of meat in jars and put on fire for 3.5-4 hours, after then remove the pan, let the jars cool and close them.

If you are cooking beef stew in the oven, then you need to lay a towel on a baking sheet with high sides, pour water so that the towel is wet and place the cans of beef on the towel in the baking sheet. Preheat the oven to 200 degrees and wait for the water in the jars to boil, then lower the temperature to 150 degrees and simmer for 3 hours, adding water to the towel on the baking sheet if necessary. Then turn off the oven, let the jars cool, then let the stew cool to room temperature, and then store it in the refrigerator.

If you are stewing beef in a home autoclave, then follow the device manufacturer's instructions, as there are several types of autoclaves, each of which has certain functional features (electric, with different modes, etc.). The speed of cooking and the cooling time of the stew depend on the type of your autoclave, in some cases you can keep within 5 hours for everything about everything, and on the simplest antediluvian devices you will have to spend almost a day to cook homemade canned meat.

If you decide to cook stew in a slow cooker, then you can act either by analogy with the method of stewing in a saucepan in a water bath, or first stew the meat in a multicooker bowl, and then package it in sterilized jars.

When cooking beef stew at home in a pressure cooker, you must strictly follow the instructions, because this device is quite high pressure and temperature, the stewing process will be something between a water bath in a saucepan and cooking meat in an autoclave - after you load the cans of beef into a pressure cooker (jars are needed with a thread and a twist-off lid) and put it on fire - you can’t open it until it cools down after the stew is ready! Put the container on the fire, bring to a boil, this is signaled by a click of the pressure valve on the lid of the pressure cooker, then set a small fire and stew the beef in jars on it for at least 2-2.5 hours. Then turn off and leave to cool for several hours (for example, until morning).

Remember that only after the container has completely cooled down can it be safely opened and the jars of ready-made homemade stew can be taken out, it is better to store them in the refrigerator. In any case, you should not joke with canned meat and long-term storage!

homemade chicken stew recipe

You can cook homemade stew from both chicken and other poultry, such as duck or goose. The recipe will be the same, but very similar to how to stew pork or beef.

Ingredients for chicken stew:

• Fresh chicken - 4 kg; (it is better to take in the same proportions of breast and legs)
• Salt - 2 tablespoons;
• Allspice - 1 teaspoon;
• Black pepper - 1 teaspoon;
• Bay leaf - 5-8 pieces;
• Garlic and spices - to taste.

The method of cooking homemade chicken stew is almost completely similar to stewing beef or pork:

Step 1. We wash the chicken in water, separate it from the bones and cut it into 3-5 cm pieces. Do not forget that the chicken fillet alone will make too bland stew, so use both breasts and legs.

Step 2. Mix the chicken with a ground mixture of allspice and black pepper, add salt, and leave the poultry meat to soak in spices for a few minutes.

Step 3. We sterilize the jars in the amount necessary to preserve the volume of chicken meat you have obtained (either in a water bath or in a microwave oven, if it is at hand).

Step 4. We put a couple of bay leaves on the bottom of each jar and lay out the chicken pieces so that the jar is 3/4 full to a maximum of 4/5, that is, there is room in the jar up to the lid.

Step 5. Pour boiling water into each jar so that the water eventually does not reach the lid by 1.5-2 cm.

But the next steps depend on which method of cooking homemade chicken stew you have chosen:

Step 6. If you cook homemade chicken stew in a saucepan in a water bath, then put a towel on the bottom of the saucepan, put jars of meat on top and fill them with water to the level of meat in jars and put on fire for 3.5-4 hours, after then remove the pan, let the jars cool and close them.

If you are cooking chicken stew in the oven, then you need to lay a towel on a baking sheet with high sides, fill it with water and put cans of beef on it in a baking sheet. Then you need to turn on the oven and heat it up to a temperature of 200 degrees and wait until the water boils in jars of chicken, after which we lower it to 150 degrees. Simmer for 3 hours (if necessary, add water on a towel on a baking sheet). After three hours from the start of the quenching, turn off the oven and let the jars cool. Cooled jars are stored in the refrigerator.

If you are stewing chicken in a home autoclave, then follow the manufacturer's instructions, there are several types of autoclaves that have certain functional features. The type of autoclave you have depends on the cooking speed and cooling time of the stew.

If you decide to cook chicken stew in a slow cooker, then you can use the water bath option by placing jars of meat in the multicooker bowl, or stew the meat directly in the multicooker bowl, then transfer the finished stew to sterilized jars and close with lids.

When preparing beef stew at home in a pressure cooker, you must strictly adhere to the instructions, the stewing process will be something between a water bath in a saucepan and cooking meat in an autoclave. After loading jars of chicken into a pressure cooker (with twist-off screw caps), put it on fire and bring to a boil, which will be signaled by a click of the pressure valve on the pressure cooker lid, then put on a small fire and simmer the chicken in jars on it for 2 hours. After 2 hours, turn off the fire and leave the pressure cooker to cool for several hours (for example, until morning), in no case open the pressure cooker lid immediately after turning off the fire - this is dangerous!

How to cook stew: pot, oven, slow cooker?

If you don’t have an oven, pressure cooker, or home autoclave, it doesn’t matter! You can also cook homemade stew in a regular saucepan on the stove, only the cooking time changes, but the very essence of the process remains unchanged.

How to cook stew in a pot

The main feature of cooking homemade stew in a saucepan is that you can visually observe the stewing process at almost any time, and secondly, this is the most affordable way and does not require additional costs.

The only negative is that you need pots of a certain size that can hold enough jars of meat to cook everything in one go.

How to cook stew in the oven

If you have an oven in your kitchen, then you have access to such a method as cooking homemade stew in the oven. On the plus side, you can place many more cans of meat on the baking sheet and cook more at one time than in one pot.

We put a towel on a baking sheet with high sides and pour some water, put jars closed with lids on top of the fabric and send the baking sheet with jars to the oven;

We set the temperature in the oven to 200 degrees and watch the moment when the water in the jars with meat boils - after that we lower the temperature in the oven to 150 degrees and leave the meat to stew for 3 hours.

After 3 hours, turn off the oven and take out the baking sheet, remove the jars from it, roll it up or close it tightly if twist-off lids are used and turn the rolled jars upside down and leave to cool. Then we store them in the refrigerator. The only downside is the need to monitor the presence of water at the bottom of the baking sheet in order to avoid overheating the bottom of the cans.

How to cook stew in a slow cooker

In a slow cooker, cooking stew is as easy as stewing any other dish, while you have two options - either stew the meat directly in the multicooker bowl, or put small cans of meat in the bowl and arrange a water bath for them.

The main disadvantage may be the small size of the multicooker, which will limit your ability to cook a large amount of stew at a time.

The main feature of cooking stew in a pressure cooker is the need to use twist-off screw caps, as well as the need for a long cooling of the pressure cooker after the stewing process has already been completed. This is due to the increased pressure and temperature inside the pressure cooker.

At the same time, following the instructions that came with the pressure cooker and following the recipe, you will get a very tasty homemade stew that can outperform any store-bought canned food!

How to cook stew in a home autoclave

A visual video recipe for cooking pork stew in an autoclave at home. Moreover, this method is suitable for stewing any meat, even lamb, rabbit or venison. Spices choose to your taste and most importantly - do not oversalt!

Today, the market offers a fairly wide range of home autoclaves, both domestic and foreign, which is of great help if you cook stew regularly and in large quantities!

Leave any questions and comments in the comments! Bon appetit!!!

The presented meat product is rightfully considered a convenient and versatile preparation. Therefore, today we will tell you in detail how to make pork stew so that it turns out to be truly juicy and moderately fatty. As always, all manipulations are carried out at home without complex instruments and equipment.

Pork stew in the oven: "a classic of the genre"

• pork shoulder - 0.5 kg.
• pork fat - 0.3 kg.

The recipe for pork stew is quite simple, so cooking at home should not be difficult.

1. Pre-sterilize the jars in the microwave for 3 minutes each. Boil the lids.

2. Cooking stew begins with washing the meat, it’s good if it was grown at home (farm). From pork it is better to take a shoulder blade.

3. After washing and drying, chop the pork into pieces of equal size. Sprinkle with a mixture of salt and ground pepper, mix. Take jars, add bay leaves.

4. Tamp the meat tightly, cover with a lid (remove the rubber bands), but do not roll up. Send the container with the contents to a cold oven, set the temperature to 240 degrees.

5. When the bubbling starts, turn the power down to 150 degrees. Set aside 3 hours. Do not be afraid that the banks will get dirty. This juice flows out of their cavity.

6. While the composition is stewing, you will need to melt fat from solid fat. To this end, chop it into pieces, send it to the cauldron and simmer at low power. When the composition is melted, pour it into a bowl.

7. We tell you how to make pork stew and what to do next. After 3 hours of languishing at home, it is necessary to turn off the oven, pour the melted fat into the jars, roll up the container well. When it cools down, you can taste it.

8. Homemade pork stew can be stored at room temperature or in a cool pantry. Remove excess fat before use. This is such an easy oven recipe!

Pork stew in a pot

• water - 1.8 l.
• pork - 2 kg.
• salt - 50 gr.

Homemade pork stew does not have to be cooked in the oven. Consider the recipe in the pot.

1. Wash the meat (preferably a shoulder blade), dry it, chop it into pieces about 3 cm in size. Put it in a saucepan, pour in water and send it to the stove. Simmer at maximum until the start of seething.

3. Sterilize the container in which the twist will be packed. Together with the broth, pack the stew in jars, cover with lids. Sterilize for a quarter of an hour and twist.

Pork stew in a slow cooker

• onion - 1 pc.
• pork - 3 kg.
• pea pepper - 13 pcs.
• bay leaves - 5 pcs.

1. Before making pork stew, the meat must be washed and chopped into pieces. Remove all unnecessary if necessary at home.

2. Send the meat to the multibowl. Chop the onion into 4 equal pieces and add to the pork. Close the lid on the multicooker and simmer for 5 hours in the "Extinguishing" mode.

3. After that, add salt to taste and all the necessary spices. Stir and simmer for 1 more hour. Pork stew in a slow cooker is very tender. Such recipes allow you to quickly make a blank for future use. Arrange the meat in sterile jars and roll up.

Pork stew in an autoclave

• pork - 1 kg.
• onion - 2 pcs.
• salt - 60 gr.
• pea pepper - 10 pcs.
• bay leaves - 2 pcs.

1. Pork stew in an autoclave is easy to prepare. Wash and chop the meat at home. To diversify the taste, it is allowed to add a little beef.

2. Follow the standard pattern. Put spices and salt on the bottom of the jar. You can take your favorite spices to your taste. Place the meat in the container. Leave 2 cm to the edges of the jar.

3. Send the containers to the autoclave. Set the temperature to about 120 degrees. Wait 1.5 hours. Roll up the jars and wait for cooling. Store the workpiece in a cool place. Shelf life - up to 3 years.

Now you know how to autoclave pork stew. The procedure for cooking at home is extremely simple. Experiment!

Pork stew for the winter

• salt - 30 gr.
• pork - 1 kg.

Pork stew for the winter has a variety of cooking recipes. Let's consider one of them.

1. Chop the meat into small pieces. Rub the pork with salt and ground pepper to taste. Tamp the meat into sterile 0.5 liter jars.

2. Place a towel on the bottom of a wide-bottomed pot. Set the jars and cover them with lids. Pour water into a saucepan. The liquid must reach the shoulders of the containers.

3. Cover the pan with a loose lid. After boiling, note 2 hours. Add hot water if necessary. After the specified time, the workpiece will be ready.

4. Roll up the jars, wrap them in a warm cloth and wait for them to cool completely. Must be stored in a cool place.

After studying the recipes, now you know how to make pork stew. The procedure is quite simple to carry out at home. Follow the step by step instructions and you will succeed.

Pork stew at home is an excellent basis for cooking other dishes. It can be used for rich soups, stewed with potatoes and other cereals, or just a snack with black bread. The correct method of canning will allow you to store the stew for a long time.

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

1. For stew you need 1 kg of pork. We cut the meat into small pieces, if there is fat, then you can leave it, so the stew will turn out more satisfying. Sprinkle the meat pieces with salt and pepper.
2. Now let's take three jars of 500 ml each, put two bay leaves and five black peppercorns in each. Banks can not be subjected to heat treatment, as in the process of preparation they themselves will be sterilized.
3. We mix the meat with two tablespoons of gelatin, but if you do not like stew with jelly, then you can not add the ingredient.
4. We lay out the pork in jars, leaving a little free space on top. Pour in water, stir to distribute the liquid between the meat pieces. Cover with lids and lower into a saucepan, pour water and put on fire. Stew the meat over low heat for 4 hours, do not forget to add water.
5. Salo (150 g) cut into small pieces and melt in a pan, cool and pour into a separate bowl.
6. After 4 hours, we take out the jars, pour the melted lard. If you do not plan to store preservation for a long time, you can do without it.
7. We twist the banks, turn them over for a few seconds, and then return them to their original position. At the top there should be a rim of lard, and at the bottom - meat juice. We wrap the jars of stew, after cooling we put it in storage.

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

Cooking method:

1. To prepare the stew, you will need 3 kg of pork, which we wash and dry well. The less water gets into the slow cooker, the tastier the braised pork will turn out.
2. We cut the meat into pieces, put it in a bowl, set the “Extinguishing” mode for 5 hours.
3. After the beep, add spices, bay leaf to the meat, mix and leave to languish in the "Heating" mode.
4. We prepare jars for conservation, if you are not going to store the stew for more than three months, then they can not be sterilized.
5. Arrange the stewed pork in jars, pour the broth, but not to the very neck, leave 2 cm. Roll up the lids and put in a warm place until completely cooled.

Perhaps each of us has already forgotten the real taste of stew, because what we see on store shelves is quite difficult to call meat. Therefore, stewed pork is better to cook at home. This is the only way to get a quality product. And now we will tell you how to cook a hearty stew in the oven.

Ingredients:

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

Cooking method:

1. 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.
2. We take 6 jars of 500 ml, in each we put a bay leaf, allspice and five peas of black pepper.
3. We lay out the meat in jars, put a piece of fatty flank on top, close the lids, but not tightly.
4. 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 pan.
5. We send jars of meat to the oven on the lowest tier, turn on the temperature of 200 degrees. As soon as the juice appears, reduce the heat to 140 degrees and cook for 4 hours.
6. After the time has elapsed, we take out the jars, tightly twist them, wrap them in a blanket and leave to cool completely. We store the finished preservation in a dark place.

Homemade pork stew in an autoclave

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

Cooking method:

1. Prepare clean and dry half-liter jars for preservation.
2. In each, put a bay leaf, three peas of allspice and black pepper.
3. Mix the chopped large pieces of pork with salt and pepper, leave for 15 minutes.
4. Arrange the meat in jars and close them tightly with lids.
5. Now place the jars in the autoclave, and pour enough water so that they are completely in the water.
6. 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 bar.
7. A day later, homemade pork stew in the autoclave will be ready.

Cooking in a pressure cooker

Using a pressure cooker, you can cook delicious homemade stew. It turns out very tender preservation of pork with the addition of chicken pieces. Many housewives prefer to leave the pressure cooker with the pork cooking in it overnight in order to enjoy the delicious taste and unusual aroma of the cooked dish in the morning.

Ingredients:

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

Cooking method:

1. Cut pork and chicken meat into pieces, put in a bowl, sprinkle with salt, pepper and mix.
2. In sterilized jars of half a liter, put a bay leaf and a couple of peas of allspice.
3. We fill the jars with meat to the bottom edge of the neck and tightly close the lids.
4. We put it in a pressure cooker, pour water up to the neck, close it, install the valve and turn on the stove. As soon as the valve works, reduce the heat and simmer the meat for 2 hours.
5. 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 the pig's head, you can cook fragrant and tasty homemade stew. To reduce 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:

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

Winter pork harvest

1. Good meat with a layer of fat is suitable for harvesting pork for the winter. Rinse the pork in cold salted water, then, depending on the size of the jar, cut into pieces.
2. Here you can use two methods of harvesting. So you can put a large piece of meat in jars, and smaller pieces on top. Or cut the pork into small pieces, for example, 3x3 cm in size. You do not need to salt and pepper the meat, as we will prepare the brine.
3. To prepare the brine, you need a liter of cold water and 15 g of salt. The salt in the water should be completely dissolved and only then pour the meat. Instead of a saline solution, you can use a broth made from cartilage and bones. In cooled jars, the broth will turn into jelly, which will make the meat juicy and allow it to retain all the beneficial vitamins and nutrients.
4. The filled jars are tightly twisted and placed in a pot of water. The water heating temperature should not exceed 100 ° C, and the preparation of the stew will depend on the volume and material of the cans, from 2.5 to 4 hours.

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

Pork stew at home is an excellent basis for many dishes. It is used in the preparation of rich soups, added to cereals and potatoes, or simply eaten with bread. A popular canning method provides a long shelf life of meat, its taste and aroma, which makes the product extremely popular.

How to cook pork stew?

Pork stew is a canned stew sold everywhere. Given the dubious origin of store blanks, it is better to cook the stew with your own hands. The technology is very simple: pieces of pork are stewed with bacon for four hours, after which they are laid out in clean jars, sterilized and closed with lids.

Ingredients:

• pork - 3 kg;
• lard - 500 g;
• salt - 15 g;
• bay leaf - 2 pcs.

Cooking

1. Cut the meat into small pieces.
2. Grind the lard and melt.
3. Add pork and spices to the lard.
4. Simmer 4 hours.
5. Arrange in sterile jars.
6. Line the bottom of a pot of water with a towel and place the jars.
7. Pork stew at home is sterilized for 20 minutes.

Homemade pork stew - recipe in a saucepan

Pork stew at home is prepared in various ways. One of the most popular is in a pot. Pork is laid out in jars and stewed in a saucepan with water for 5 hours. Such heat treatment keeps the meat juicy, aromatic and eliminates the need for shifting, since it is initially placed in the right container.

Ingredients:

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

Cooking

1. Cut the pork flesh and fat into cubes.
2. Salt and stir.
3. Place laurel, pepper and meat on the bottom of a sterile container.
4. Cover the jars with lids and place in a pot of water.
5. Pork stew at home is cooked for 5 hours.

Pork stew in an autoclave

Pork stew in an autoclave is of impeccable quality. In this unit, the products are sterilized and cooked at the same time, which allows you to get a solid workpiece. Owners of the autoclave only need to load the rolled-up cans of meat into the unit, add water and, having set the temperature and pressure, keep the products for 40 minutes.

Ingredients:

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

Cooking

1. Cut the pork and lard.
2. Place lard, meat, garlic and laurel in clean jars.
3. Salt and roll up.
4. Put the jars in the autoclave, pour water into it, close it, and set the pressure to 1 atm.
5. Raise the temperature to 110 degrees.
6. Homemade pork stew in an autoclave is cooked for 40 minutes.

Pork stew at home in the oven

Pork stew in the oven is one of the easiest and most affordable recipes. The advantage of which is that in the oven the meat is cooked in its own juice, retains juiciness and is not subject to burning. Thanks to quenching in the oven in jars, the possibility of violating their sterility is excluded, and the shelf life of the blanks is increased.

Ingredients:

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

Cooking

1. Coarsely chop the meat, season.
2. Place laurel and meat on the bottom of a sterile jar.
3. Melt the lard and fill the contents of the jars with fat.
4. Place the jars in a cold oven on a baking sheet sprinkled with salt.
5. Preheat oven to 200 degrees.
6. Pork stew baked at home is cooked for 3 hours.

Pork stew in a slow cooker

Pork stew in a slow cooker is juicy and soft. A delicate and jelly-like structure arises from prolonged languor in the multicooker bowl. The latter has a non-stick bottom that protects the pork from drying out and burning. The meat is stewed under an airtight lid in its own juice and does not require additional liquid.

Ingredients:

• pork pulp - 2, 2 kg;
• salt - 30 g;
• bay leaf - 3 pcs.;
• black peppercorns - 5 pcs.

Cooking

1. Cut the meat into large pieces, put in a bowl and simmer in "Baking" for 20 minutes.
2. Season and cook in the "Extinguishing" mode for 5 hours.

Pork stew in a pressure cooker - recipe

The recipe for pork stew at home using a pressure cooker will turn into pleasant chores. If you have fresh pork, a modern assistant will prepare a dish in just an hour. All you need is to cut the pieces of meat evenly, season them with salt and spices and put the pressure cooker in the pan, select the time and the program “Jolodets”.

Ingredients:

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

Cooking

1. Cut the meat, season and put in a pressure cooker.
2. Close the lid.
3. Pork stew in a pressure cooker is cooked for an hour in the "Jellied" mode.

Pork knuckle stew - recipe

Pork knuckle stew belongs to the refined and sought-after types of preparations. Not only taste, but also nutritional properties of meat are attractive. The knuckle, during heat treatment, releases juices rich in natural collagen, which, when solidified, turn into real jelly.

Ingredients:

• pork knuckle - 850 g;
• garlic clove - 9 pcs.;
• bay leaf - 2 pcs.;
• salt - 40 g;
• allspice peas - 5 pcs.

Cooking

1. Cut the flesh of the shank and salt.
2. Lay in layers in a jar, alternating with garlic and pepper. Top with laurel.
3. Put the jars in a cold oven.
4. Bake for 2 hours at 150 degrees.
5. Keep in the switched off oven for another 30 minutes.

Homemade minced pork stew

Pork stew can turn into a gourmet delicacy if cooked from minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as a filling for baking. For piquancy, minced meat can be diversified with additions. This recipe uses cognac as a flavoring agent.

Ingredients:

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

Cooking

1. Grind the ham and bacon in a meat grinder.
2. Beat eggs, add flour, broth, cognac.
3. Pour the mixture into the mince.
4. Lubricate the jars with fat, put the minced meat in them.
5. Minced pork stew at home is cooked in a steam bath for 2 hours.

Pork head stew at home

Pork head stew is an affordable option for a delicious canned meat. It is very profitable to acquire such a part of the carcass. There is a lot of meat, in terms of taste it is no worse than expensive varieties, and the cost is much cheaper. The recipe is also simple: the meat is stewed for 4 hours, laid out in jars and sterilized.

Ingredients:

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

Cooking

1. Separate the pulp from the bones and cartilage and cut into pieces.
2. Pour the meat with water, add salt and laurel.
3. Boil 4 hours.
4. Arrange the stew in jars and sterilize for 20 minutes.
5. Close with lids and refrigerate.