Homemade oven-roasted pork is one of those recipes that many Czechs remember from their childhood. It is a simple, tasty dish, without unnecessary ingredients, and ideal to always have on hand \u2013 for a quick dinner, take-away, to work, on the go, or as a base for soups and sauces.<\/p>\n\n\n\n
Making it at home is not at all difficult. All you need is quality meat, a few spices, and a regular oven.<\/p>\n\n\n\n
\ud83e\uddc2 What you will need
For approx. 3 kg of meat (approx. 5 pieces, 0.7 l jars each):<\/p>\n\n\n\n
\u2714 Meat types
Pork neck
Pork shoulder
Or sirloin
(Or a combination of these \u2013 all are suitable due to their juicy texture.)
\u2714 Spices
Bay leaf \u2013 1 leaf for each 0.7 l jar
A few black peppercorns
A few allspicecorns
Salt: 15 g of salt for 1 kg of meat<\/p>\n\n\n\n
\u2714 Jar
0.7 l with screw lid<\/p>\n\n\n\n
\ud83d\udd2a Preparation method
1\ufe0f\u20e3 Preparing the meat
Cut the meat into approx. 3 \u00d7 3 cm cubes.<\/p>\n\n\n\n
Mix with the appropriate amount of salt (15 g \/ 1 kg).<\/p>\n\n\n\n
2\ufe0f\u20e3 Filling the jars
Into each jar, add:<\/p>\n\n\n\n
1 bay leaf
a few black peppercorns and allspice
Then fill the jar with the meat up to the shoulder of the jar \u2013 but not to the brim, to allow for any juices that may be released during cooking.<\/p>\n\n\n\n
Place the lids on the jars, but do not tighten them yet.<\/p>\n\n\n\n
\ud83d\udd25 Baking in the oven
Place the jars in a cold oven to avoid cracking.<\/p>\n\n\n\n
\u25aa First stage
Set the temperature to 180\u00b0C (350\u00b0F). Bake for about 1 hour, until the contents are boiling.<\/p>\n\n\n\n
\u25aa Second stage
As soon as the meat starts to bubble, reduce the temperature to 130\u2013150\u00b0C (220\u2013320\u00b0F).<\/p>\n\n\n\n
Bake for another 3 hours.<\/p>\n\n\n\n
\ud83d\udc49 Every oven behaves a little differently, so use your observations as a guide:<\/p>\n\n\n\n
When the meat releases fat and juices and slowly starts to bubble, you have reached the ideal temperature.<\/p>\n\n\n\n
You can place a baking tray with a little water, but this is not necessary – the jars can be canned without a water bath.<\/p>\n\n\n\n
\ud83e\uded9 Preservation and \u201cresting\u201d
After baking, carefully remove the jars and immediately close the lids tightly.<\/p>\n\n\n\n
Then turn the jars upside down and let them rest for about half an hour.<\/p>\n\n\n\n
This simple step will help the meat absorb the juices until the last bit.<\/p>\n\n\n\n
\ud83d\udce6 How much will it make?<\/p>\n\n\n\n
About 3 kg of meat \u2192 about 5 jars, 0.7 l capacity.<\/p>\n\n\n\n
Homemade preserves will last for several months in a cool, dark place.<\/p>\n\n\n\n
After cooling, a layer of fat forms on its surface – this serves as a natural protection.<\/p>\n\n\n\n
\ud83c\udf7d How to use homemade preserves?<\/p>\n\n\n\n
With potatoes or porridge
With pasta
With risotto
With soups
As a quick dinner “in bread”
On the road or in a country house
This is a classic that will never be lost in Czech homes.<\/p>\n\n\n\n
\ud83d\udc49 Follow our page, like \ud83d\udc4d, share this article and help spread the word – you can save your life and the lives of your loved ones.<\/p>\n","protected":false},"excerpt":{"rendered":"
Homemade oven-roasted pork is one of those recipes that many Czechs remember from their childhood. It is a simple, tasty dish, without unnecessary ingredients, and ideal to always have on […]<\/p>\n","protected":false},"author":2,"featured_media":16874,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16873"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16873\/revisions"}],"predecessor-version":[{"id":16875,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16873\/revisions\/16875"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/16874"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}