Real boiled pork, which is cut into thin slices without breaking into small pieces and is ready to replace store-bought sausage at any moment, is prepared not just simply, but “super simple”. And for this you need a regular jar. So, everything is in order.
- any pulp (pork, beef) – 1000 g,
- coarse salt – 20 g,
- seasoning for meat or whatever you like best – 15 g.
- garlic – 3-4 cloves,
- lavrushka – 2 pcs.,
- allspice – 4 pcs.
The preparatory process will take 1-2 minutes, and the languor in the jar will last 2 hours.
Cooking boiled pork in a jar
1. In a spacious bowl, mix salt and seasoning.
Cut the meat as large as possible, the main thing is that it crawls into the neck of the jar.
2. Roll each piece in salted spices.
3. At the bottom of the jar, lower some of the chopped slices of garlic, lavrushka, pepper.
A kilogram of meat will fit in a liter container just to the top. If the jar has a slightly larger volume, then there will still be room at the top, but this does not really matter, any glassware is suitable.
4. Place the meat, making it as tight as possible and inserting the remaining spices between the pieces.
5. Screw on the cover. Lower the jar, placing a cloth under it, into a pot of water. If the lid is screwed on, then water can be added above the lid; for a larger capacity, the water level should be equal to the level of the meat.
6. After 2 hours of boiling on low heat, remove the jar from the pan and cool.
Such boiled pork from a can with a large preponderance of positive indicators will replace purchased sausage. Thinly sliced slices will form a delicious morning sandwich and help out the hostess when there is no time to cook. The boiled pork is stored for up to 2 weeks, although it is unlikely that it will last so much in the refrigerator.
Try it, bon appetit!