Homemade oven-baked pork preserve: hearty meat to stock up on

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Homemade oven-baked pork preserve: hearty meat to stock up on recept

Name: Homemade oven-baked pork preserve: hearty meat to stock up on
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: pork neck; pork shoulder; optionally pork belly; 45 g of salt (15 g of salt per 1 kg of meat); bay leaf – 1 leaf in each jar (about 5 leaves in total); a few whole black peppercorns in each jar; a few allspice berries in each jar; canning jars with screw lids of 0,7 l capacity (about 5 pieces)

Easy to prepare
16 portions
30 minutes

Jan, 16. 12. 2025

Print recipe

Homemade pork preserve from the oven is one of those recipes that brings you back to childhood. Honest pork meat, only salt and a couple of spices, no unnecessary additives. It is great for a quick dinner, for the cottage, for work, for travel and also as a pantry stock. Its preparation is not complicated, you just need quality meat, to salt it properly and let the oven do the work.

For 16 portions

Ingredients

Meat:

3 kg of pork, ideally a combination of:

pork neck
pork shoulder
optionally pork belly

Spices for the total batch:

45 g of salt (15 g of salt per 1 kg of meat)
bay leaf – 1 leaf in each jar (about 5 leaves in total)
a few whole black peppercorns in each jar
a few allspice berries in each jar

Additional equipment:

canning jars with screw lids of 0,7 l capacity (about 5 pieces)

Preparation procedure

Preparing the meat Trim the meat of any sinew and tougher parts and cut into cubes about 3 × 3 cm in size. Place the cubes in a large bowl and thoroughly mix with the salt – calculate 15 g of salt per 1 kg of meat, so for 3 kg about 45 g. It is important to mix the meat very well so that the salt is evenly distributed and the preserve is flavor-balanced.
Filling the jars Into each clean jar insert: 1 bay leaf a few whole peppercorns a few allspice berries Then start filling the jars with meat up to the so-called "shoulders" of the jar. Do not leave too large a gap, but also do not fill completely to the rim, so there is space for the juice and fat that will be released during baking. Place the lids on the jars, but only set them lightly for now; do not tighten them firmly.
Baking in the oven Place the jars on a baking tray or in a deeper roasting pan. You can add a little water to the bottom, but it is not necessary; the jars can withstand baking without a water bath. Put the roasting pan into a cold oven so the jars do not crack. First phase of baking: set the oven to 180 °C bake for about 1 hour, until the contents in the jars start to boil and bubble noticeably Second phase of baking: once the meat starts to bubble gently, lower the temperature to 130–150 °C bake for another approximately 3 hours You will recognize the correct temperature by the calm, even bubbling and the released fat that collects on top. The meat should release enough juice and fat to be juicy and well preserved.
Final tightening and "rest" After baking, carefully remove the jars from the oven, preferably onto a wooden board or a towel to prevent them from cracking. Immediately tighten the lids firmly. Then turn the jars upside down and leave them like that for about 30 minutes. This step will help a better distribution of fat and juice and at the same time support a good sealing. Then you can turn them back and let them cool completely.

Quick information about the recipe

Number of jars: approx. 5 jars of 0,7 l

Estimated number of servings: approx. 16 servings

Preparation time (active work): 30 minutes

Baking time: 4 hours

Total time: approx. 4.5 hours

How to use homemade pork preserve

Homemade pork preserve is a versatile helper in the kitchen. It’s suitable for example:

with boiled potatoes or mashed potatoes
in pasta or risotto
as a base for soups and sauces
for quick meat mixes in a pan
as a quick “on bread” dinner with onion and pickled cucumber
for trips, holidays or to the cottage where you don’t always have time to cook from scratch