Pork Stew Preserves in Jars
Pork and lard make this preserve especially rich and filling, so it suits a keto menu well and gives strong satiety. The long cooking in jars lets the meat soften fully and absorb its own juices. The result is a practical homemade meat reserve with very little carbohydrate load.
Cut pork (600 g) and lard (300 g) into small pieces. Finely chop onion (40 g). If you want a more even flavor, mix the pork with part of the table salt (6 g) and black pepper (2 g), cover it, and leave it in the refrigerator for several hours.
Prepare two clean 500 ml jars. Put some onion (40 g) and part of the black pepper (2 g) on the bottom, then layer in the pork (600 g) and lard (300 g). Add bay leaf (1 g) and the remaining table salt (6 g). Leave a little free space at the top of each jar and do not press the meat down too tightly.
Cover the jars loosely with lids, place them into a deep pot on a towel, and pour in hot water up to the shoulders. Bring the water to a calm simmer, lower the heat, and cook the stew for 3 hours with the pot covered. The finished pork should be very tender, easy to separate with a spoon, and surrounded by its own juices. Seal the jars tightly, cool them to room temperature, and store them in a cool dark place.
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