Pork head stew at home video. Step-by-step recipe for cooking stew of pork head with a photo.

If you want to surprise your family with a very tasty and unusual meat dish, then a pig head stew is exactly what you need!

Ingredients

Step-by-step recipe for pork head stew with photo

A delicacy is prepared as follows:

Video Recipe Pork Head Stew

Rabbit stew

And you can pamper your household with an incredibly delicious, juicy and tender rabbit meat stew!

So, in order to prepare the food for this recipe you will need:

Ingredients:
5 rabbit carcasses;
internal fat of rabbits or lard - to taste;
salt, spices - to taste.

A delicacy is prepared as follows:

Sterilize jars with lids.
Wash the meat, separate from the bone, put the fat in a separate container, just cut it into medium pieces.
In each jar, place immediately fat, then bay leaf, peppercorns, cloves, and now place the meat.
Put salt in the container. Cover the top again with all the fat.
Cover the prepared containers with lids, place them on the bottom of the tank, pour in the same water, boil it. On top of the container, gently put the yoke, stew the meat in this way for 5 hours. That's all, very tasty and tender stew will be ready soon!

Good appetite!

Stew is considered to be versatile dish. You can take it with you on a hike or use it in combination with side dishes. Often, salads are prepared on the basis of canned meat. Of course, you can go to the store and buy your favorite product, but many housewives prefer to cook the stew themselves. This is not surprising, since in the end it turns out completely natural composition of your favorite meat. Like any other matter, cooking stew includes important aspects. Consider them in order.

Features cooking stew

Absolutely any meat is suitable for homemade stew. It can be chicken, lamb, rabbit, pork, or even a beaver and lamb.
The duration of cooking depends on the type of meat selected. For example, pork stew languishes longer than a product based on chicken or rabbit.
Experienced housewives, through trial and error, brought out their own cooking technology for the stew using an oven or a multicooker.
The main advantage of the stew is the availability of components and scrap materials. For the procedure, you will need meat pulp, sterilized jars of small size (0.4-1 l.), Pan.
If you prefer to eat pork, lamb, beef stew, it is important to choose the right meat for cooking. The best option are fresh fillet pieces.
You can use cutting, on the basis of which everyone's favorite goulash or ase is prepared. If you buy pork, make sure that the surface is covered with fat. Before cooking this layer must be cut off.
Rabbit stew prepared from the leg, chicken - from the thighs. It is important to remember that the stew is made only from chilled meat. Do not use frozen raw materials.
As mentioned earlier, the stew rolls into jars. Dishes must first be sterilized in a convenient way (water bath, oven). The same applies to the covers, they can be tin or plastic.
The stew is kept in a cool place without moisture, especially if it is twisted with tin lids. If you comply with the conditions of storage, as well as roll up the finished canned food in a sterile container, the stew will last about 3 years.
If nonfat meat is used for cooking the stew, the composition can be “diluted” in melted lard in moderation. Such a move will increase the duration of storage and saturate the dish.
Veal is not suitable for stew, since it is significantly inferior to beef in taste. Choose a large piece that you later divide yourself.
If the meat is not mixed with water, the average cooking time is about 3-4 hours. It all depends on the amount and quantity of additional ingredients.
Stew comes from the concept of "stewing". For this procedure, thick-walled and thick-bottomed dishes with high sides are used. The ideal option is a cauldron.
If the stew closes in a container with tin lids, grease the past with melted pork lard. Such a course will prevent the formation of rust and increase the storage time.
During the cooking process it is important to ensure that the pieces of meat do not float to the surface. Quenching should be done in its own juice, the product will be more saturated.

meat (pulp) - 3.5 kg.
onion - 4 pcs.
bay leaf - 12 pcs.
salt - 40 gr.
ground pepper (black) - 7 gr.

Mince onion or chop it in a blender, mix with ground pepper and salt. Rinse the pork pulp with water, dry, chop into medium-sized cubes.
Knead the composition, move it into a food container and seal it. Send in the cold for 30 minutes. Optionally, you can add your favorite seasonings.
During marinating the meat, sterilize the container and lids. Spread bay leaf over the containers, lay the pork. Boil filtered water, pour into jars not to the brim.
Cook a thick-bottomed saucepan. Cover the bottom with a towel or lay a wooden board. Put containers with stew, cover with lids.
Fill the pot with water, put on medium heat and bring to the appearance of the first bubbles. When this happens, reduce the power to a minimum, keep 4 hours.
At all stages of cooking, monitor the presence of water in the pan, if necessary, pour it. When the composition will be ready, twist the banks, turn the bottom up.
Wrap the container with the composition with a warm towel, leave at room temperature until it cools (about 12 hours). After that, move the stew in a cold place.

Stew on the basis of the head of pork

pork head - 1 pc.
salt - 45 gr.
ground black pepper to taste
pea pepper - 5 pcs.
laurel - 7 pcs.

Wash the meat, dry it and cut off the fatty layers (cheek). Remove bones and cartilage, rinse again. Chop the meat into cubes (about 4 * 4 cm in size).
Pick up a pot with thick walls and a bottom, send the meat inside. Fill with water so that the liquid covers the pork completely.
When the composition boils, reduce the power to the minimum value, simmer for 3.5 hours. Approximately 45 minutes before the final preparation, pour in the bay leaf, pea and ground pepper, and salt.
Sterilize the jars in a convenient way, wipe dry. Spread the finished stew in warm containers. Prepare a wide saucepan, cover the bottom of the dish with a thick towel.
Put the container with the meat inside, fill with water before the neck (on the hanger). Bring to the appearance of bubbles, reduce the heat, boil for another half hour.
When the specified period expires, remove the jars, immediately roll them up with sterile caps. Turn over the container, make sure there are no streaks, cool it.

meat - 2.5 kg.
thyme branches - 2 pcs.
drinking water - 100 ml.
laurel - 5 pcs.
ground black pepper to taste
salt - to taste

Wash the beef pulp under the tap, dry with towels, cut into large pieces. Cook the dishes with a thick bottom and walls. The ideal option is considered to be a roaster, in which the meat turns out to be fragrant and saturated.
Put chopped pieces of beef in a quenching container, pour in water and mix. Cover with a lid, leave a small hole (about 1 cm.). Put the brazier on a slow fire and simmer for 2.5 hours.
It is important to periodically stir and check the composition for the presence of broth. If the liquid boils away, add it one tablespoon. After the specified period, salt, pepper, add thyme branches.
Knead the composition, cover and place a towel on top. Let it stand for 8 hours at room temperature. During this time, you need to sterilize the lids with cans to prepare them for laying out canned food.
Put bay leaf on the bottom of the container, pack the stew and cork. Send in a cool place, in which there is no light and moisture.
To enhance the taste of beef stew, you can add onions and carrots. In order to properly carry out the procedure, peeled vegetables are put to the meat, and before packing, the containers are removed.

Rabbit Stew

rabbit (leg meat) - 1.8 kg.
salt - to taste
spices are optional
pork lard - 300 gr.

Dry the rabbit carcass, cut it, cut off the flesh. Wash the meat, dry with paper towels. Chop into pieces (size about 3 cm.).
Sprinkle the meat with salt, mix well, transfer to food container and close. Leave on for 6 hours for pickling.
During this period, the salt will suck the excess liquid out of the rabbit, squeeze it out. Fry the pieces in a dry pan with the addition of lard.
Already heat-treated rabbit spice seasonings, knead and distribute to clean banks. If desired, add garlic pieces and peas.
Pour the meat with seasoning lard, which was left after roasting. Roll up sterilized lids. Wrap the stew in a dark package that does not let in light.

Beaver stew

beaver - 1 bird
pea pepper - 8 pcs.
laurel leaf - 8 pcs.
ground black pepper - 10 gr.
salt - to taste

Pour bobrin meat under running water, dry and separate bones. Throw away the skin, cut the fat layer, the film. Chop the raw material into medium-sized pieces, rinse and dry again.
Prepare a large bowl, send meat to it, fill it with drinking water. The liquid must cover the cubes completely. Hold the composition for about 12 hours. During this period, blood will flow from the carcass, so the water needs to be changed regularly.
When the allotted time has elapsed, remove the carcass and squeeze it. Dry with paper towels, rub with a mixture of salt and pepper. Sterilize the container in which the stew will roll. The same applies to the covers.
Put pepper and laurel peas at the bottom of each can, fill the container with pieces of bobrin meat. Pull back from the neck by 3 cm. Take a wide pan, put a towel on the bottom.
Put the jars of meat inside, fill the pot hot water, retreating from the edge by 2 cm. Cover the container with beaver lids, leave a small hole.
Put on the stove, wait for boiling, then cook at slow power for another 6.5-7 hours. In the process of cooking the water will begin to boil, so it must be refilled.
When the stew is ready, turn off the hotplate and remove the jars. Roll them up, turn the neck down, wrap a warm cloth. Leave to cool for 12 hours, then transfer to cold.
Beaver-based stew is considered a delicacy, so it is difficult to purchase it in a regular supermarket. If you present a delicious dish to the table, it will satisfy the needs of even the most sophisticated gourmet.

chicken fillet - 2.3 kg.
salt - 30 gr.
marjoram - on the tip of a knife
bay leaf - 6 pcs.
pepper peas - 10 pcs.
ground black pepper - 5 gr.

Of the listed volume of components you get about 2 kg. finished stew. Prepare jars, process them with soda and sterilize.
Wash chicken fillet, dry with paper towel. Cut the fat layer, but do not throw it away, it will come in handy later.
Chop the meat with squares, rub with mixed spices and salt. On the bottom of the container, place laurel and pea pepper. Fill tare with chicken, wrap the neck with polyethylene (food film).
Make holes in the polyethylene so that air enters the cavity and does not accumulate moisture. Put the container in the roasting pan, and then immediately in the oven. Do not forget to remove the film.
You can not put the container in the preheated oven, otherwise the glass will burst. Set the temperature mode to about 200 degrees, languish 3 hours.
Approximately 20 minutes before readiness, take the chicken fat that you cut from the filet. Drain it in a skillet, remove the greaves, salt it and leave it to simmer on the fire.
Using the pot holder, remove the jars with stewed meat, add on top of the mass of melted chicken fat. Such a move will increase the shelf life, you just have to roll up the container and cool it.
Do not rush to move the banks for long-term preservation in a cold place. After capping wrap the container with a towel and leave for 12 hours in the kitchen. Before sending to the cellar make sure there are no streaks.

Cooking homemade stew is not particularly difficult if you have sufficient knowledge and follow the instructions. We described in detail the process of stewing chicken, pork, beef, rabbit and bobrin meat. The latter option is considered an exquisite delicacy. Choose your favorite recipe, follow the instructions, enjoy the fruits of their own labors.

Video: pork stew recipe

Nowadays, when you can buy everything in a store, not many decide on cooking stew at homex : you need to make a lot of time and effort, and a one-time purchase of meat will be expensive. However, the view that cooking stew - it is hard work that does not pay off either financially or morally - erroneously. Classic recipe Homemade stew is simple and not too laborious.

First, as with any other preservation, which you independently harvest in the summer, in the case of stew you know exactly what is included in its composition (and this is only high-quality meat, salt, spices and some water, and no GMO, soy, meat waste, etc.). And if you buy food in the village from the owners, then you are sure of the quality of the meat itself, which very few residents of big cities can boast.

Secondly, such a stew for the price is not more expensive than the store, but you eat it with pleasure, without fear for your health and the health of your household.

Thirdly, cooking stew happens, as a rule, in winter, when there is not so much other work, all conservation is already in the cellar.

The recipe for homemade stew provides the amount of food needed to prepare 18-20 half-liter cans of stew.

Ingredients

Fatty pork - 3-4 kg. You can buy a whole pig head for savings. The average head weight is 9-10 kg. The cost today - 11-13 UAH. per kilogram.

To stew was not too fat, cheek can be cooked separately. Method of preparation - like a pork. Ears can be used in the preparation of jelly. The rest of the meat and fat cut from the bone - it turns out just 3-4 kg.

beef - 3-4 kg.

Again, you can save - buy a subcap, about 25-27 UAH. per kilogram. In the stew, Podcherevina goes well.

water - 1.5-2.5 l
salt - 2.5-3 tbsp.
spices: bay leaf, black pepper peas, allspice to taste.

Cooking

Carefully wash the meat and fat, cut the meat into pieces 2-3 cm, lard - 1 cm. We put everything in a saucepan, add water and set on fire. After boiling, simmer on low heat for 3-4 hours, stirring occasionally. Half an hour before the end of cooking add salt, bay leaf, spices.

Then we pour into clean non-sterile jars (the most optimal jars are 0.5 l.), Cover with lids (but do not roll them up) and sterilize in boiling water for 15-20 minutes.

Sterilization

It is done this way: we put a towel on the bottom of a large wide pan (on a few jars) with boiling water, put the jars filled and covered with lids on it so that they are in the water “on the hangers”, and sterilize over low heat. After sterilization, we take out special tongs (or a towel - not to burn yourself), roll it up and put it on a slow cooling under the blanket. Everything.

If you calculate - the cost of one half-liter jar of stew, cooked at home, will be a little more than 11 UAH. (1.4 dollars.) On occasion, see how much this “strategic product” in the supermarket costs - you will be pleasantly surprised.

This recipe is a real “lifeline” in case there is no possibility or desire to cook - it’s enough to cook porridge, add your homemade canned meat and a tasty lunch of natural meat without harmful additives and E-nis is ready.

Ksenia Poddubnaya

If you try a real stew, then fall in love with this dish once and for all. Unfortunately, almost the entire assortment of stew, offered by stores, even half does not correspond to the tenderness and magical taste, which can boast of real stewed canned meat. Fortunately, you can easily cook it yourself, especially if there is a slow cooker on the farm. Pork stew in a slow cooker always turns out so tender that it literally melts in your mouth, and in this article we will tell you how to cook it.

Let's start with the most simple recipewhich is the basis of all other ways of cooking pork stew in a slow cooker. You can change the taste of the dish at your discretion by adding certain ingredients, but even if you cook such an "ordinary" homemade stew of pork in a slow cooker, you can win the hearts of even the most fastidious gourmets.

For cooking you will need:

boneless pork - 2 kg;
black pepper (peas) - 10-14 pieces;
salt - to taste;
bay leaf - 2 pcs.

In the process of stewing, the meat loses much in volume, so from 2 kg of raw pork you get a little less than 1 kg of stew.

Prepare a pork stew in a slow cooker easier than ever:

Rinse the meat in cold water and dry with paper towels.
Cut the pork into medium sized cubes. It is important that they are approximately the same, otherwise those that are smaller will be cooked faster than the larger ones, and the stew consistency will not be so tender.
Remove veins and films from meat.
Put the pork in the crock-pot. Sunflower oil or fat should not be added, since pork is already oily, and during temperature processing it will release a sufficient amount of moisture, so that you can also refuse to add water.
Install the program "Quenching" and set on the timer 5 hours.
After the beep, sprinkle the meat with salt, add black pepper and bay leaf. Stir the ingredients properly so that the spices are evenly distributed, lower the lid and leave the pork stew in the slow cooker on the “Preheat” so that it does not cool.
At this time, prepare sterile jars if you intend to store stews longer than 2-3 months. But usually tasty dish it is possible to stretch except for a week or two, and if this is just your case, then it is not necessary to sterilize the jars - you can simply wash and dry them thoroughly.
Spread the pork stew in a slow cooker over the cans, evenly fill with fragrant broth, not adding 2-3 cm cans to the neck. Without waiting for the cans to cool down, close them with iron lids (also sterilized) and put them in a warm place until they are completely cooled.

Useful advice: After such a long stewing all the details of the multicooker will smell like pork. The aroma is, of course, pleasant, but it will interrupt the smell of other dishes that you will prepare in the future. To neutralize it, pour a liter of cold water into the crock-pot of the multi-cooker and place half a lemon in it. Put on the "brew" for 15 minutes. After this procedure, the multicooker will completely get rid of any odors.

Fragrant pork stew in a slow cooker

If you are lucky to find inexpensive high-quality pork, or relatives from the village handed over a generous package after slaughtering a pig, be sure to cook the stew using this recipe. By the way, it is suitable not only for pork, but also for any other meat and even chicken. You can also combine different types of meat, for example, pork and beef, or chicken and turkey - it will also be very tasty.

To prepare a delicious fragrant pork stew in a slow cooker you will need:

pork - 2 kg;
salt - 1.5 tbsp. l .;
marjoram - 1/3 tsp;
bay leaf - 4 pieces;
a mixture of bell pepper - 1 tsp.

Wash pork thoroughly and pat dry with paper towels.
Cut the meat into small cubes of equal size and place them in a multi-cooker.
Salt, add spices and herbs, how to mix.
Install the program “Quenching”, set the timer on for 6 hours, lower the lid and go about your business. What is convenient this dish is the fact that practically nothing is required of you, and you can put the meat to stew for the night, and in the morning to get a ready-made flavored dish.
Sterilize glass jars and lids.
After the beep, change the program to “Steaming” and bring the pork stew in the slow cooker to the boil.
Turn off the slow cooker and place the meat in jars.
Pour the remaining broth and roll up the lids.

You can keep such a pork stew in a slow cooker in the refrigerator or in the cellar. After cooling, it will harden, and the juice will turn into elastic jelly. Even one tablespoon of this jelly from concentrated meat juice is enough to give any meat broth wonderful spicy aroma and richness.

Stew of pork in a crock-pot with rosemary

Many love the stew, but buying it in the stores is not at risk, because this idea is like walking through a minefield blindfolded. Neither the famous brands, nor the high cost, nor the advice of friends can serve as a guarantee that you will get a high-quality stew of real meat, and not by-products and fat. Therefore, we suggest not to create problems for yourself, but to cook a pork stew in a slow cooker on your own, especially since it is not difficult at all!

To prepare a half liter jar of stew, you will need the following products:

boneless pork - 1.5 kg;
rosemary - 0.5 tsp;
bay leaf - 2 pieces;
salt - to taste.

If you want more stew, increase the amount raw meat and seasoning accordingly when taking into account that 1 kg of pork is boiled down twice.

Rinse the meat in cold water, dry and cut into small cubes.
Put the meat in a slow cooker and put on the "Quenching" for 7 hours. You do not need to add water, because the pork itself is fatty and juicy. If you add water, the broth during the cooling will not turn into a jelly and it will turn out not so concentrated and fragrant. By the way, the time of stewing depends on the quality of the meat. If you get tough pork, simmer it for 7 hours, and if you are lucky to buy tender meat, 5-6 hours will be enough.
Lower the multicooker lid and leave the meat to stew for 3-4 hours. Do not open the lid too often so as not to release evaporated moisture (future fat broth). If after the indicated time the whole broth has evaporated, add not a large number of hot waterotherwise the dish may burn. But most often this happens with beef, because, unlike pork, it has very little fat.
An hour before readiness add all the spices and herbs to the crock-pot, mix, lower the lid and cook until the signal.
Before you put the stew of pork in a slow cooker in a jar, check it with salt and dosolite if necessary.

Properly cooked homemade stew should have a nice brownish tint. Put it in a jar, thoroughly tamp and fill with fatty broth.

Pork stew with onions in a slow cooker

If you are “lucky enough” to buy a poor-quality stew in the store at least once, you know that in a side dish or soup it is ugly blurred with a greasy stain and, to put it mildly, does not contribute to improving the taste of the dish. Everything that reminds of a stew in such a dinner is limited to flavor, but the fatty film and incomprehensible meat lead to unpleasant thoughts. WITH homemade stew such a pork in a slow cooker will never happen, so it’s better not to play the gastronomic “Russian roulette”, but to immediately buy high-quality meat and stew it yourself.

What is needed for cooking pork stew in a slow cooker:

pork - 1.5 kg;
onions - 2 pcs;
bay leaf - 4 pieces;
allspice - 6 pieces;
black pepper - to taste;
salt - to taste;
water - 0.5 l.

Please note that this recipe uses water. It allows you to get a greater amount of flavored broth, albeit not as concentrated as in previous cases.

How to cook pork stew in a slow cooker:

Rinse and dry the meat, cut it into small cubes with a side of about 3 cm.
Put the pork in the crock-pot.
Peel the onions and chop coarsely, add to the meat.
Season pork with onion with spices, add spices and mix.
Add the required amount of water to the pan and set the mode of “Quenching” for 5 hours.

After the signal, a stew of pork in a slow cooker can be served with a side dish on the table or put it in a jar, pour hot broth and roll it up. If you are not going to keep it for a long time in reserve, close the jar with a plastic lid and use it within a week.

Stew of pork head in a slow cooker

Pork stew in a slow cooker can be made not only from meat without bone, but also from pork head. This recipe is for those who like to eat both myasky and cartilage. Preparation is very simple, and the result will exceed all expectations. In addition, the cost of such a stew will turn out much lower than pure meat, so you also save.

Prepare the following foods:

pork head - 5 kg;
salt - 3 tbsp. l .;
allspice - 12 pieces;
bay leaf - 4 pieces;
black ground pepper - 1 tsp;
water;
garlic - 4 cloves;
onion - 2 pcs.

The recipe is suitable for large multi-cookers with a spacious bowl of not less than 5 liters. To make the pork stew in a slow cooker turn out to be as tasty and tender as possible, use only fresh meat, but in no case unfrozen.

Step-by-step cooking of pork stew in a slow cooker:

Wash the pig head, clean and chop into several parts, soak in warm water for 40 minutes.
Remove the skin, separate the ears and cut into smaller pieces to fit all the pieces into a multi-cooker. If it does not fit, you can stretch the cooking by 2 times. Do not leave your eyes! They must be removed, otherwise the dish can be bitter.
Pour water into the bowl so that it covers the meat.
Set the mode "Cooking", bring the water to a boil, leave to boil for 10 minutes, then drain the entire contents of the pan into a clean sink.
Thoroughly rinse all the pieces in running water, put them back into the saucepan and fill with fresh water.
Remove the onions from the onions, leaving the upper and lower ends of the onion uncut, so it will not fall apart during the cooking process. Put the onions in the pan, put the mode "Quenching" for 4 hours.
1 h before the end of the program, remove the bulbs, salt the contents of the multicooker, season with pepper and place a bay leaf.
After the signal, remove the pork and place on the plate to cool.
Strain the broth and let it cool slightly.
When the pork becomes not so hot, sort it out, separating the meat and cartilage from the bones and veins. Put laurel, then crush all edible pieces with your hands.
Peel the garlic and rub on a fine grater.
Stir the stew with garlic, season with black pepper and, if necessary, add salt.
Spread the stew over the sterilized jars, not completely filling them (leave about 3 cm to the neck). Tamp meat and fill it with broth, not reaching 1 cm to the top.
Wash the pan of the multicooker, put a waffle towel on the day and place the jars on it. Pour water into the pan so that it does not reach 1.5-2 cm to the neck of the cans, set the mode “Steaming” and boil for 30 minutes.
Take out the cans and roll them up with iron lids. By the way, the lid can be sterilized with cans.

Such a stew will be stored for a long time, if, of course, there is enough exposure not to eat everything at once. The dish perfectly complements any side dish, it will make fragrant gravy and nourishing soups.

A pork stew in a slow cooker is good not only for its ease of preparation, but also because as a result a large amount of fat is emitted from meat, and the more fat, the longer the product can be stored. It can be used instead of sunflower oil for frying products.