Canning pork recipe – delicious and versatile
- Type
- Pâté & terrine
- Level
- Easy
- Rating
- Rate this recipe
Today I’m going to show you how to make delicious canning pork. It’s simple and super quick to make.
The canned pork tastes heavenly on a bread or a bun. Alternatively, you can chop it up and eat it as a kind of rillette or use it for cooking.
I cook the pork in its own juices in this recipe. After the jars have cooled, the meat is no longer completely covered with its own juices. If that bothers you, you can add in aspic broth after filling the jars. You can also find this step in my recipe.
Here you can find the complete canning pork recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Canning pork – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork belly | 500 g | 50 % |
| pork shoulder | 500 g | 50 % |
| base | ||
| Salt | 15.5 g | |
| Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos) | 3 g | |
| Cure #1 | 2.5 g | |
| black pepper | 2.5 g | |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| Optional aspic broth, per 1 kg of meat | |
| water | 300 ml |
| Salt | 3.5 g |
| Cure #1 | 2.5 g |
| Aspic powder Bloom 240 depending on the desired strength 30 – 40g /1liter | — |
You can adjust the cuts according to your preferences (fat/lean ratio) and use, for example, only pork butt (1000 g).
Spice variant #1:
- 4 g marjoram
- 1 g mace
- 1 g allspice
- 0.5 g ginger powder
Spice variant #2:
Spice variant #3:
The equipment to make canned pork
Jars
You need jars to preserve your pork. I mostly use the Weck company here.
Canning pork – Step-By-Step Instructions
Cut your meat into slices or cubes. You can decide the size yourself. I cut the lean pieces a little larger and the fattier pieces rather smaller.
Add the spices to the meat.
Mix the ingredients. Make sure everything is well combined. Here you can really knead and stir by hand for a few minutes. If the mixture is too dry, you can add a little water.
Fill the mixture into jars. The important thing here is that there is little air in the spaces and the jar is not filled to the brim. I leave at least 3cm free space.
OPTIONAL: The meat is usually not covered with its own juice after cooking. If this bothers you, you can add aspic broth to the meat at this step.
Seal the jars.
Now you have to boil down the mixture at 100 °C (212 °F) for 2 hours and then let it cool down.
Your canned pork is ready. 😄 Enjoy it.
Frequently asked questions
What is canned pork, and how do you eat it?
What is canned pork, and how do you eat it?
Canned pork is pork cooked and kept in sealed jars in its own juices. There is no smoking and no drying time: you season raw meat, fill it into jars, seal them and boil them down, and what comes out of the pot goes into the fridge.
On bread or in a bun is the simplest thing to do with it. You can also chop it up and eat it as a kind of rillette, or use it as the meat in whatever you are cooking. One thing to expect: once the jars have cooled the meat is no longer completely covered by its own juice. If that bothers you, the optional aspic broth at step 5 is the fix.
Note that the recipe gives three spice variants rather than one, and they are alternatives rather than additions. One is led by marjoram, one is built on fennel seeds and dry white wine, and one on juniper and thyme. Pick the one you want and leave the other two out.
How long is the shelf life of the canned pork ?
How long is the shelf life of the canned pork ?
Canning pork can be kept in the refrigerator for about 4 – 5 days when cut. Cooked in jars, keep it in the fridge and use it within 2–3 weeks. Here, as always: see – smell – taste!
Thank you for sharing your video I can't wait to try this
your e-book to download for easier look for …..what to read and search during cooking