Preserved Pork in Its Own Juices
Christmas Recipes Pork Pickles and Canned Romanian
My mother-in-law shares one of her recipes for St. Ignatius Day: a delicious preserved pork in its own juices.
Ingredients
1.2 kg pork leg
2 bay leaves
2 cloves garlic
salt, ground black pepper
Yield: 2 jars of 800ml
How to prepare preserved pork in its own juices
- Cut the meat into slices about 1 cm thick, perpendicular to the grain if possible. Arrange the slices in the freezer on paper, side by side. Leave in the freezer for 1 hour.
- Remove the slices from the freezer and season well with salt and pepper on both sides.
- Arrange the slices in jars (I used 2 jars of 800ml), pressing them down slightly. Add a bay leaf and a garlic clove to each jar.
- Place the jars in a wide pot (without touching each other) and add water up to the shoulders of the jars.
- Place the pot on the heat and bring to a boil. When the water starts boiling, reduce the heat so the water just simmers gently.
- Cook the jars for 3 hours. Add hot water to the pot when it reduces too much. After 1.5 hours, the meat should have released enough juice to almost cover the meat.
* if half an hour before the 3 hours are up you see there is not enough juice, add a little water - After 3 hours, top up the jars with melted lard so the meat is completely covered. This way the meat on top does not dry out and the preserve lasts better.
- Screw the lids onto the jars and let cool in the water.
- Store in a cool pantry.
The meat from the freezer
The seasoned meat
The jars with meat in water
After 1.5 hours of boiling
After 3 hours of boiling, covered with lard
Preserved Pork in Its Own Juices
