Pork Stew in the Oven
Description
I think practically everyone has already forgotten what real stewed meat should taste like, since what is sold in stores nowadays can hardly be called meat. However, you can buy this meat product not only at the store — you can also make pork stew in the oven at home, and the cooking process itself is not that complicated. As for how to use such meat in everyday life and what to cook from it, perhaps there is no need to explain — everyone knows that this product is very useful and convenient. You can add it to any dish, or take a jar of meat with you to your country cottage or on a fishing trip — there this tasty treat will be indispensable. Therefore, be sure to keep this recipe for oven-baked pork stew on hand — I think it will come in handy in your household more than once. Store in a cool, dark place.
Instructions
- 1
Step 1
So, to start, we rinse the pork thoroughly under running water and pat it dry with paper towels.
- 2
Step 2
Trim the skin from the meat (if any) and cut the pork into fairly large pieces about 6–7 cm wide. Place them in a deep dish and add salt and ground pepper to taste.
- 3
Step 3
Mix everything very thoroughly so that every piece gets its share of salt and pepper, cover the container with a lid, and let the pork marinate for about an hour.
- 4
Step 4
While the meat is marinating, we take 12 jars and sterilize them together with the lids. At the bottom of each jar we place one bay leaf, 5 black peppercorns and one allspice berry, then close the jars with the lids.
- 5
Step 5
When the meat has finished marinating, begin arranging it in the jars, alternating fatty pieces with lean ones. Place a small fatty piece of rind on top. Now screw on the jar lids, but not too tightly.
- 6
Step 6
Remove the baking sheet from the oven and pour a kilogram of salt onto it, spreading it evenly.
- 7
Step 7
Place the jars of meat on a baking sheet so they rest directly on the salt and do not touch the metal surface of the sheet.
- 8
Step 8
Place the baking sheet with the jars on the lowest rack of the (cold) oven and set the temperature to 200 degrees. When the fat starts to melt and juice appears, reduce the temperature to 140 degrees and cook the meat for 4 hours, after the juice in the jars comes to a boil.
- 9
Step 9
After four hours have passed, turn off the oven and wait until the liquid in the containers stops boiling. Then carefully remove the jars from the oven, screw the lids on tightly, and set them on a towel lined with napkins.
- 10
Step 10
Wrap our jars in a warm blanket or towel and leave them to cool for a day.
- 11
Step 11
After that, transfer the jars to storage in a cool, dark place.
- 12
Step 12
Such meat keeps for up to one year; if needed, it can be reheated, but it is best served cold as an appetizer.