Pork Stew
⏳ Time
5 hours
🥕 Ingredients
16
🍽️ Servings
10
Description
Recipe by John Smith.
Ingredients
- Smoked pork knuckle - 0 lbs
- Celery stalk - 5 oz
- Carrot - 5 oz
- Onion - 5 oz
- Garlic - 2 heads
- Cinnamon - 2 pieces
- Chili Flakes - 1 tablespoon
- Nigella Seeds - 2 spoons
- Dried Barberry - 0 oz
- Green peppercorns - 1 tablespoon
- Green peppercorns - 1 tablespoon
- Nutmeg - 1 piece
- Clove - 3 pieces
- Bay leaf - 4 pieces
- Salt - 1 tablespoon
- Brown Sugar - 1 tablespoon
Step by Step guide
Step 1
If the meat doesn't have much fat, you can add a couple of pieces of lard. The lard will help with preservation: the hot fat will spread like a film, allowing the stew to last longer. First, sear the meat until golden brown to enhance its flavor. You don't need to add oil, as pork has enough of its own fat.
Step 2
While the meat is frying, prepare the vegetables for the broth. Cut them into random pieces; the main thing is that they are roughly the same size, so they will evenly release all their juices and essential oils. Chop the onion and add it to the broth with the skin on — it will be boiled and then strained anyway. The onion skin will also add extra flavor and color. Cut the garlic heads in half crosswise, still with the skin on.
Step 3
Pour water over the vegetables, add cinnamon, chili flakes, fennel seeds, juniper berries, black and green peppercorns, nutmeg, cloves, bay leaf, and a large spoonful each of salt and brown sugar.
Step 4
Once the meat is browned, transfer it to the broth. You can also deglaze the remnants in the pan by adding a little water to loosen the bits, then pour everything into the pot — this way, nothing goes to waste. There shouldn't be too much water, just enough to barely cover the meat: this will ensure a rich broth that will later become jelly-like inside the jar.
Step 5
Bring the broth to a boil, then reduce the heat and let the meat simmer for 4 hours.
Step 6
After 4 hours, remove the meat and strain the broth; it will also be used.
Step 7
Sterilize the jars. Pour a small amount of water into a pot and place the jars upside down at the bottom. Naturally, if you place cold jars in, they may crack, so it's important to rinse them with hot water first. Also, sterilize the lids in the same pot.
Step 8
Bring the strained broth back to a boil just in case, to eliminate any harmful bacteria in the jar. Remove the meat from the knuckle, break the shoulder into pieces, and fill the jars. Pour the stewed meat with the boiled broth. After pouring in the broth, gently shake the meat and tap the jar on the table to ensure the liquid fills all the empty spaces. Finally, take some fat from the surface of the broth to pour over the top of the jar.
Step 9
Seal the stewed meat. Cover the jars with sterilized lids and use a can sealer.
Step 10
At the end, you need to sterilize the prepared jars. If you just place them at the bottom of a pot with water, there is a risk that they might crack. Therefore, it's better to place a towel at the bottom. Arrange the jars in the pot with the lids facing up, so that the water reaches nearly halfway up the jars. Cover with a lid, bring the water to a boil, reduce the heat, and wait for 30 minutes. The water should not be boiling during this time; a temperature of about 195°F is needed. If the temperature outside the jars reaches 210°F, the inside will also reach 100 degrees, causing the broth to boil, which may lead to the jars cracking. Remove the sterilized jars. Turn them upside down, place them on a hard surface, and wrap them in a towel to cool down more slowly. You can also use a thick blanket or throw to help them cool even more slowly. Once the jars are completely cooled, inspect them carefully; if there are no leaks, the process has been successful, and the jars are airtight and ready for long-term storage. Since this is homemade stew, it's better to store it not on a shelf in a warm place, but in the refrigerator — so it lasts for many months.
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