How to make a stew from a pork head? Pork stew at home: Best recipes. Why is pork stew is bitter, does not freeze?

Which pork meat is better for stew, how to prepare it?

First of all, it is necessary to decide on the choice of meat. In no case should you choose cue ball for these purposes, or dry pieces without fat. In the process of preparing, such a piece will be very dry, and stew is tasteless.

Which pork meat is better for stew, how to prepare it:

• Therefore, the ideal option is the use of a collar, or meat from the thigh, lower leg. The adrenal gland is also suitable. Choose fatty pieces, in no case ignore pieces with veins, and small seals. The meat during the preparation of stew is cooked for a very long time, the veins become soft. For preparation, you need a knuckle. It is very fat, its main task when adding to stew is to createzhelitative layer. The stew will not be liquid, but very thick and dense, like a jelly. 
• Just cut, you can’t fold the meat for cooking. It is best prepared, disinfect it. Take a liter of boiling water, dissolve a teaspoon of salt in it, stir, let cool a little. Cut the meat into pieces with a length and a width of about 4 by 4 cm. As a result, medium -sized cubes will be obtained. It is necessary to put the products in the container, and pour prepared saline solution.
• Leave for about two hours. Only after that it is necessary to drain the water, and re -do cooking. Pre -drying the meat with a paper towel, fry on 2 sides in a small amount of vegetable oil. This is done in order to seal the surface of the piece, and not release juice during cooking. This will allow you to get juicy pieces that are perfect for both the preparation of the first dishes and the second. After that, it is necessary to add salt, spices, bay leaf. You can use any spices that you like. 

Homemade stew from pork for the winter: Classic recipe

Preparation depends on which dishes you are going to cook stew. The easiest way to cook it is in banks. For these purposes, add pieces in washed jars, you do not need to previously sterilize them. Put the bay leaf on the bottom, and a clove of garlic. Pour with boiled water on top, it may not be hot. At the bottom of the large pan, lay the fabric so that during the boiling the jar do not knock on the bottom and do not break. Pour water to about half the level of cans. Cover the jars with lids and turn on the fire. After boiling, it is necessary to cook jars in boiling water for 3-4 hours. After the stew is ready, it is necessary to close the lids tightly, turn them upside down, cover them with a blanket until completely cooled. 

The shank is added if the meat is not oily, and does not contain veins in itself. In this case, it will not work to get jelly, and there will be a liquid in the stew. Therefore, we advise you to use the following recipe if the meat is characterized by low fat content. If you cook it without adding a shank or fat, you will get too dry a product that will fall apart in the process of prolonged cooking. 

Ingredients: 

• 5 kg pork 
• 2 kg of fat or slices 
• Two tablespoons of salt 
• Spices 
• Bay leaf 
• 3 bulbs 

Homemade pork stew for the winter, classic recipe:

• Onions are not used at all in order to get a delicious sauce, but to make the meat softer. It must be chopped on a grater. Pieces of meat are washed under running water, dried with paper towels, and cut into pieces of medium size. Put them in a vessel, pour them with grated onions, add salt and spices. Mix thoroughly and leave for about one hour. 
• After that, you need to take a large pan and put into it in layers meat cut into pieces, lard or shank. After that, pour a little salt, cover with a lid and put on the fire. Sunction of the stew is necessary for about 3-4 hours, on very low heat.
• Do not forget to stir thoroughly so that it does not burn. After that, transfer the mixture into prepared, sterilized banks. Pour the juice that stood out during the preparation of stew. If it is not enough, it is necessary to melt a niche in a pan, and pour jars to the very top. Close with lids and do not turn over. If you are going to use a stew a couple of months after cooking, then filling in a smalt is not necessary. But this technique allows you to store stew longer. The surface is poured with fat if you need to store stew 1-2 years. 

Pork stew in the oven in banks: recipe

It is very easy to cook stew in the oven. This is one of the simplest recipes. 

Ingredients: 

• 4 kg pork 
• 60 g of salt 
• Several bay leaves 
• Black ground packagingpepper  

Pork stew in the oven in banks, recipe:

• Choose fatty meat for this recipe, it can be a shake, or part of the thigh. These pieces are highly fat. Cut the meat into pieces, wash the cans and fold pieces of meat.
• Place the cans in the cold oven and set the temperature of 150 degrees. Be sure to install a baking sheet with boiling water to the bottom of the oven. This will allow the banks not to burst due to the temperature difference. It is necessary to turn on the heating, and prepare the stew for 4 hours. If after extracting cans with meat to the surface there is not enough 1-2 cm, you can add boiling water. It is best to fill the remaining space with melted fat.
• It is worth in advance to purchase lard or internal fat, which is previously melted. Roll the stew with lids and cool under the cover. If you fill in with a smalt, then you do not need to turn the banks. 

It is easiest and fastest to cook a stew in a pressure cooker. Now on sale there is a technique at a low price, with the possibility of prolonged languor. The cost of such devices is about 4,000, do not chase a huge number of functions. Standard modes will be quite enough. 

Stew from the head of a pig at home

Pork head is one of the most inexpensive parts of the pork that can be purchased on the market. After acquiring the head, ask for the market to be divided into 4 parts. Thus it will be easier to work.

Ingredients:

• 5 kg of pork head
• 50 g of salt
• Spices
• Garlic

The stew from the head of the pig at home, the recipe:

• Pour pieces of pork with warm water and leave for 30 minutes. This will allow the mud to soak. With the help of a knife, scream the surface of the skin to remove the dark plaque. After that, place pieces in a pan, you do not need to chop them first. Pour water so that it covers the surface. Put on the fire and wait for a boil. Boil 10 minutes. Drain the liquid into the sink, pull the pieces and rinse them again.
• This method will allow you to get rid of dark foam, wash the remaining dirt, which is located on the surface of the skin. Be sure to remove your eyes before cooking, they give bitterness. After that, load the pieces into the container again, pour a little water, add salt, spices and cover with a lid. It is necessary to finish for 4 hours. After that, turn off the heating and pull out pieces of meat with skins and lard, put in a bowl. 
• Strain the broth through three layers of gauze. Now clean the cloves of garlic from the husk, grate on a fine grater. Separate the meat from the bones, cut the skin. Leave fat, it helps the stew is better stored. From such a fat product, very tasty, rich soups are obtained. Fold the meat with lard in jars that do not need to be sterilized. Put the bay leaf, fragrant black pepper on the bottom.
• If necessary, you can salt a little. Found the strained broth, put the banks in the pan, after laying a towel on the bottom. Cover with lids and boil for another 30 minutes. Roll up the stew, put it upside down, and wrap it with a blanket. Leave under the blanket until the stew is completely cooled. 

Five -minute stew at home from pork

The most popular recipe is a five -minute stew, in just a few minutes you can make a workpiece of a large amount of meat. Such a recipe is suitable if there is a huge amount of product on the table for which there is no room in the freezer. 

Ingredients: 

• 1 liter of water 
• 100 gsalt 
• 1 kg of meat 

Five -minute stew at home from pork, recipe: 

• You need to choose a product with a small amount of fat. Unlike previous recipes, this uses meat with a minimum amount of fat. If there are veins, fat on a piece, they must be cut off. All films, veins, skin are also removed. It is necessary to cut clean fillet into small pieces, about 4 by 4 cm in size. Pour water into a pan, put on fire and wait for boiling.
• Pour salt and wait for the dissolution of crystals. After that, enter the meat, increase on fire for 7 minutes. You do not need to add spices, constantly stir the mixture and remove the foam so that there is no precipitate. He will spoil the appearance of stew. Prepare sterilized jars, gently extract the pieces of meat and compare tightly to the fuse. It is necessary that the brine is at least.
• Pour the pieces of meat with a solution, close the lid, store in the cold. Such a stew is not rolled up, but stored in the refrigerator. This is a salin of meat, salt in this case is used as a preservative. Such blanks cannot be stored warmly. It is also not worth rolling them, as they can swell. There is no such stew in raw form, usually it is used as a semi -finished product to prepare the first and second dishes. 

How to make pork stew in a slow cooker?

A multicooker is an assistant who helps save time and cook a very tasty, hearty dish. It is in such a kitchen technique that blanks are perfectly obtained that require long -term cooking or extinguishing. In the device you can cook stew. 

Ingredients: 

• 2 kg pork clipping 
• 10 peppers with peas 
• 5 bay leaves 
• Salt 

How to make pork stew in a slow cooker:

• Of the 2 kg of fresh clipping, 1 kg of stew is obtained, that is, a liter jar. Consider this, so in the process of cooking, the meat is greatly boiled and loses volume. Cut all the veins and fat parts. This is the case when it is necessary to use the adrenal gland, the meat of which is very tender, soft and contains a small amount of fat. Cut into small pieces, wash and dry with paper towels.
• Put in a multicooker bowl and turn on the stew for 5 hours. It is not necessary to add oil, water, add spices during this period. Open the lid from time to time, mix thoroughly so that the stew does not stick to the surface of the bowl. When the device makes a sound signal that the mode is over, it is necessary to make salt, spices, cover with a lid and leave the slow cooker in “heating” mode.
• This time is enough for the spices to dissolve, evenly impregnating pieces of meat. During this period, take care of the preparation of the cans. They must be thoroughly washed, sterilized, including covers. Fill the prepared containers with meat, and fill the remaining 2 cm spaces formed during the extinguishing process with a broth. Close with lids and put in a warm place to cool. It is best to wrap such blanks with a warm blanket. You can store meat for six months.

Why is homemade pork stew is bitter?

Often prepared stew is bitter, which causes disappointment with the hostesses. There are several reasons for which bitterness appears in the finished product.

Why is home stew is bitter:

• Incorrect preparation of raw materials. The meat of wild animals must be soaked for a long time in vinegar. If you use the pork that you purchased on the market are not entirely sure of quality and freshness, it should also be soaked in saline. This will help get rid of bitterness and remove the remains of bile, if they are on the surface of meat. 
• Incorrect cutting of the carcass. This happens if the gall bladder is damaged, and bile enters the fibers of the meat. 
• A large number of spices. In no case do not exceed the specified concentration, and do not add a large amount of bay leaf. It is he who gives bitterness. 
• Incorrect cooking mode. This applies to multicooker, oven, autoclave. Due to the high temperature, the meat can be burned, as a result of which bitterness appears. Therefore, the main task of the hostess- this is Provide a suitable temperature regime. It is necessary that the meat does not boil, but languish for a long time. This completely eliminates handling, sticking to the walls of the vessel. To prevent suction, a baking sheet with water is installed on the bottom of the oven. This makes the air more moist, and prevents the occurrence of a crust from both below and on top of meat. 

Pork stew did not freeze - what to do?

Sometimes the housewives are unhappy that after cooking the stew does not freeze. This is a very important stage, because it is jelly -like, adhesive mass that ensures the safety of meat, making it juicy.

The stew did not freeze what to do:

• You can achieve the formation of jelly by choosing the right ingredients. Some products that are used in the course of cooking are low in collagen in tissues.
• It is he who is the source of the formation of jelly, which later freezes. The main source of collagen is bones, cartilage, and tendons. That is why we recommend not cutting these areas, but to extend the cooking time to make the tendons soft.
• An ideal raw material for the preparation of stew is meat from the head, as it contains a lot of skin and cartilage. For the preparation of a junction, tails and ears are often purchased. These fabrics contain a large number of cartilage, that is, collagen, which contributes to the formation of jelly. 
• If in the process of cooking you used low -fat meat with a small amount of tendons and cartilage, then most likely the stew will not freeze, but will be covered with transparent liquid. To avoid this, the easiest way to use the gelatin. Soak it for several minutes in cold water, warm until the crystals are completely dissolved, and enter into the stew. 

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Video: DIY pork stew