INGREDIENTS: 1 kg of meat 0.5 kg of lard bay leaf fragrant pepper (peas) black ground pepper salt. PREPARATION: I usually cook stew in glass half-liter jars. Meat washed, cut into medium pieces. Solim, pepper to taste and mix well. We take the banks. Well they are washed. Sterilize them not necessary, enough heat treatment during cooking. Iron lids, which we will roll up the banks and sterilize is not necessary. At the bottom of the cans we lay 1-2 laurel leaves, allspice, then lay the meat. Meat is not packed tightly, let the secreted juice circulate between the pieces of meat. Do not apply full cans, do not report them anywhere 2-3 centimeters to the edge of the can, otherwise their contents will flow. To insure from below in the oven, put a pan and pour a little water. We cover the cans with iron lids and place them in a cold oven. Oven reheat to 250 degrees. We follow the meat, the meat boils, reduce the temperature to 150 degrees and stew it for 3 hours. Meat should not be cooked, but must languish. While the meat is stewed, we heat the fat. Salo cut into small pieces, we put it in a frying pan or in a brazier and we heat the fat on low heat. The meat is ready, we pour it over the melted fat. Who likes fatty stew, you can put lard immediately in a jar with meat. Pork stew is ready. We take out the jars from the oven and roll them. We turn the banks, check for leaks, then turn them back. After cooling, the juice should be on the bottom, and a beautiful cap of fat at the top. Stewed very well even at room temperature. It is possible to store in a cool place, very good, store there. Stew is stored for no more than a year, it is simply eaten much earlier. Cook and you will like. Bon Appetit!
