Stew is a product made from a mixture of meat, lard and spices, filled with fat for long-term storage. It is a very nutritious, high-calorie and delicious way of processing fresh meat. It is convenient to use stewed meat on camping trips and at home, when you need to save time.
It is necessary
-
- pork meat 5 kg
- salt 25 g
- black peppercorns 10 pieces
- lava leaf 10 sheets
- vegetable oil 30 g
- water
- fat
- meat grinder
- glass jars with a volume of 1-1, 5 liters
- thick-bottomed saucepan
Instructions
Step 1
To cook pork stew, you need to take a large piece of pulp. It is best to choose the meat from the back or neck, it should be fresh, not too greasy and when pressed, it should be easy to restore its original shape. Be careful that only fresh pork is used in the preparation. It is not advisable to cook frozen meat stew.
Step 2
Wash the selected meat thoroughly in running water and pat dry with a towel. Then, cut it into cubes or squares with a sharp knife. The size of the pieces should be no more than 3-5 cm. The fat remaining after processing the meat should be cut into smaller pieces or twisted through a meat grinder.
Step 3
Marinate pieces of meat in spices. To do this, crush black peppercorns with a knife and mix with finely broken bay leaves, add sea salt. Roll the pieces of meat in this mixture and leave in a cool dry place for a day.
Step 4
Banks must be sterilized. This can be done in the oven or by boiling. After you pack the finished product in them, the jars will need to be closed with iron lids and stored in a dry place.
Step 5
Pour vegetable oil into a large heavy-bottomed saucepan and heat it up. Then put the marinated meat in there and fry it until the excess water boils away. After that, pour water into a saucepan so that it covers 2/3 of the meat and simmer for 2 hours under a closed lid.
Step 6
In a skillet, melt the remaining fat from the meat to a liquid state and leave for a few minutes. It is very important to do this after the meat has been thoroughly stewed. Then fill the glass jars with meat 2/3 of their volume. Pour melted fat on top and roll up with iron lids. It is also advisable to grease the covers themselves, then they will not rust.
Step 7
You can store stewed meat in a refrigerator or other room with an air temperature of + 3 … + 5 degrees Celsius for up to 6 months.
