Homemade pork stew

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According to this recipe, stew is prepared not only from pork, but also from other types of meat, as well as from poultry (they take both fillet and cut carcass). Together with onions and spices, meat pieces languish for a long time in a jar under a foil or lid (but not hermetically sealed). Moisture is released - pork and onion juice. This is enough to steam the fibers until soft and without additional water.

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Ingredients:

Pork - 500 g

Onions - 1 pc.

Garlic - 2 teeth

Vegetable oil - 30 ml

Bay leaf, black peppercorns, salt - to taste

Step by step recipe:

 Step 1 of 7
Step 1 of 7

If you decide to cook pork stew at home, take the necessary products. Change or expand the list of spices as desired. But salt, hot pepper, spicy bay leaves are the base, it is these aromas that are characteristic of stewed meat.

Be sure to check the glass jar for flaws - chips, cracks, other damage should be absent. Otherwise, there is a risk that the container will burst when heated in the oven, and the dish will have to be thrown away.

Step 2 of 7
Step 2 of 7

Stewed onion takes a lot. Otherwise, there will not be enough liquid and then you will have to pour in water or broth. In addition, it is onions that flavor pork with delicious notes.

We lower the large onion together with the garlic into the chopper bowl with the "knife" attachment. Sometimes onions for such a dish are chopped into rings or quarters, but we need juice, so we chop as finely as possible.

Step 3 of 7
Step 3 of 7

We run the machine for a minute and a half and grind the garlic-onion mixture to the condition of a wet gruel.

Step 4 of 7
Step 4 of 7

We transfer the onion mass to the bottom of a clean and whole glass jar. We omit a few peas of black pepper and a leaf or two laurels. Chop the fresh pork flesh coarsely: in weighty pieces.

Step 5 of 7
Step 5 of 7

Trambuya, lay the meat cuts on top of the onion layer. Salt, add more peppercorns and bay leaves.

Step 6 of 7
Step 6 of 7

We close the jar with a sheet of foil, transfer the semi-finished stew onto a pallet with a side and put it in a cold oven. We heat gradually up to 160 degrees, so the container will not crack.

Then we increase the temperature to 170 degrees and leave the dish to simmer for the next hour and a half. Watch out for any liquid that has evolved. If it evaporates, the meat may burn or dry out.

Step 7 of 7
Step 7 of 7

Cool and only then put the pork stew in the refrigerator. Serve the meat chilled or reheated.

Bon Appetit!

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