Pork stew at home - the easiest recipe

Every thrifty housewife must have stewed meat in her stock, and it is advisable that this stew be homemade and not store-bought, since store-bought stew of good quality is rarely seen these days. At home, we will prepare a product that suits our taste: moderately salty, moderately spicy, moderately peppery, from meat that we ourselves have chosen. We will prepare pork stew in a water bath. There are other cooking methods - in a saucepan, in a pressure cooker, in the oven. This one seems to me the most convenient.

Ingredients

What do you need:

• pork,
  
• salt - to taste,
  
• for a half-liter jar - 1 laurel leaf,
  
• 4 peas of allspice,
  
• 5 peppercorns,
  
• 0.5 tsp ground pepper (or to taste).

Cooking stew at home

1. Today I chose pork knuckle for stew. In addition to pork, we will need salt, bay leaf, onion (you can use onions) and pepper - ground, allspice and peppercorns. If desired, you can add other spices.

2. Remove the skins from the meat and cut into pieces.

3.Add chopped onion to the meat.

4. Salt, add all types of pepper and bay leaf.

5. Sterilize the cans for stew.

6. Mix the meat and put it in jars, not reaching the top 2-3 centimeters.

7. Fill the jars to the top with water and close the lids.

8. Pour water into a pan of suitable volume, cover the bottom with a piece of cloth, and place the jars on the cloth. Place the pan with the jars on the fire, bring the water to a boil, and reduce the heat to low. Then cover the pan with a lid and cook the stew for four to five hours. During the process, the water will boil away and will need to be added, but this will need to be done carefully so that cold water does not get on the jars, otherwise the jars may crack. In the middle of the process, you can open the jars slightly and taste the stew for salt.

9. When the meat in the jars is boiled, remove the jars and seal them tightly. Turn over for an hour. Homemade stew should be stored in the refrigerator for no more than six months.