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Pork Buzhenina in Foil in the Oven
Instructions
Rinse the piece of pork under cold water, then pat it thoroughly dry on all sides with a paper or waffle towel to remove excess moisture.
Cut the peeled garlic cloves into slices and the carrot into thin rounds (if the root vegetable is large and thick, cut it into half-rounds). Make small incisions all over the piece of meat, then stud the future buzhenina with the vegetables, alternating the cut garlic and carrot.
Rub the studded piece of pork generously with salt on all sides, then with the spices (black ground pepper, dry adjika, meat seasoning, dry garlic, paprika).Tip: for greater convenience, mix the salt with the spices first, then rub the meat with the resulting mixture.
Wrap the future buzhenina (studded with garlic and carrot and rubbed with salt and spices) tightly in several layers of foil. Then put it in a cool place for 12–24 hours so the pork marinates well. Once the meat has marinated, place it (without removing the foil) on a baking sheet or in a baking dish and put it in the oven to bake for 2–3 hours (the cooking time depends on the power of your oven). I bake the buzhenina at 180 degrees.
After the allotted time, carefully open the foil so as not to burn yourself, and bake the buzhenina for another 1–1.5 hours, basting it on top now and then with the juices that have formed. Once the pork buzhenina has browned nicely, take it out of the oven. This meat appetizer is best served cold.Bon appétit!
Tips
- 1
MARINATING FOR 12–24 HOURS is the "secret" to the flavour. Without a long marinade it is bland in aroma. A day in the fridge makes it aromatic and tender.
- 2
STUDDING WITH CARROT AND GARLIC is the "secret" to flavour and good looks. The carrot gives orange "flecks" on the cut surface, and the garlic adds aroma.
- 3
OPENING THE FOIL AT THE END gives a browned crust. Leave it open for 1–1.5 hours after 2–3 hours closed. Opened straight away, it will be dry.
- 4
SERVE IT COLD so the slices are even and attractive. Hot meat is hard to slice thinly – it "falls apart". The same principle works with other kinds of buzhenina and baked meat.
FAQ
Which pork should you choose? +
Ideally pork neck (with layers of fat, juicy). Alternatives: shoulder, ham, loin with a bit of fat. Not suitable: tenderloin (lean, it will be dry), boneless loin without fat. The brands "Miratorg", "Velikoluksky" and "Dymov" are tried and tested. Fresh pork is firm, pinkish-red in colour, with no grey film. The smell is neutral. Frozen meat should be thawed in the fridge for 24 hours. A piece of 1–1.5 kg is optimal for buzhenina. Smaller and it will dry out, larger and it will not cook through in the centre. For a "premium" version, use farm-raised pork or Iberico. For a "rustic" one, neck with a 30% fat layer. A thickness of 5–7 cm is optimal for studding.
How long does buzhenina keep? +
In the fridge in cling film or foil – 7 days. In the freezer up to 2 months (sliced into portions). Thaw in the fridge for 12–24 hours. Before slicing, chill it for 2–3 hours after the oven – it will be easier to cut thin slices (3–4 mm). For a "lunch to go" – thinly sliced in foil. Do not leave it at room temperature for longer than 4 hours. Take it out 15–20 minutes before serving – it tastes better at room temperature. Once the packaging is opened, eat it within 3–4 days. Do not slice it all at once – cut off pieces as needed (it keeps longer that way). Ideal for "winter preserves" – a double portion will last a week.
Can you change the spices? +
Alternatives: for a "Georgian" version – khmeli-suneli + dried cilantro. For an "Italian" one – oregano + basil + rosemary. For a "spicy" one – chilli + cayenne pepper. For a "classic" one – just salt + black pepper + bay leaf. The brands "Kotanyi", "Kamis" and "Pripravych" are of good quality. Do not overdo the salt – the meat will "release" its juices. Fresh garlic + dry garlic – a double aroma (a classic). For a "smoked" flavour – 1 tsp of liquid smoke in the marinade. For a "children's" version – minimal spices, nothing spicy. Bay leaf – optional (1–2 leaves). Coriander and cumin – for an "oriental" note.
What to serve buzhenina with? +
The classics: with black or rye bread, garlic, spring onion, mustard or horseradish. With pickled cucumbers and marinated mushrooms – a "rustic" serving. With a shot of cold vodka – a "Russian" serving. For a "festive table" – sliced with fresh bread and herbs. With borscht or shchi – instead of sausage. For a "banquet" – on tartlets with herbs. With a glass of dry red (Cabernet, Merlot) – a "European" serving. For a "sandwich" – with butter and parsley. With sauerkraut and pickled tomatoes – a "winter lunch". A versatile meat appetizer for holidays and everyday meals.
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