A simple recipe for pork stew for the winter or how to cook pork goulash for future use.

Categories: Stew

Preserving meat for the winter may be a troublesome and time-consuming task, but it will save you time in the future for preparing everyday meals for your family. If you spend a few hours preparing this simple pork goulash recipe now, you will be able to spend more time with your loved ones later.

Ingredients: allspice, Bay leaf, onion, pork, pork fat, salt, garlic

How to make pork stew at home.

To preserve, take the pork and cut it into medium pieces, approximately 3x3 centimeters.

Place the meat in a pan and simmer with finely chopped onion in its own juice. You can add a little fat so that it does not stick to the bottom of the dish.

During the cooking process, add salt, spices (allspice, bay leaf), and garlic. If there is not enough juice from the meat for stewing, add broth made from well-cleaned bones and skins. This will allow it to turn into a good jelly when later poured with meat. If you don't have ready-made broth, add plain water.

The readiness of pork goulash is determined by cutting a piece of meat: if pink or colorless liquid flows out, then it is ready.

Place the pork stew in clean, sterilized jars, fill with broth and pasteurize for 1 hour 45 minutes if the jars are liter, and 1 hour 15 minutes if the jars are half-liter.

After this, the jars can be closed with a key and stored in a cool place.

The gelling composition of the filling and the layer of fat that forms on the surface after cooling extend the shelf life of the meat.

This homemade pork stew has a great taste. This meat preparation is ready to eat on its own, warmed or cold, or can become the basis for gravy or the filling of delicious meat pies.

Watch the video: Stewed pork at home (autoclave recipe).

A simple recipe for pork stew for the winter or how to cook pork goulash for future use.

How to make pork stew at home.

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