Pork ham with garlic
8 servings
120 minutes
Buzhenina with garlic is a classic Russian dish filled with the aromas of spices and garlic. The history of this dish goes back centuries when meat was roasted to preserve its flavor and juiciness. Buzhenina is tender with a rich meaty taste enhanced by the spiciness of garlic and spices. Baked in a sleeve, it retains all its juices and acquires an appetizing golden crust at the final stage. It is the perfect meat treat for a festive table, served hot or cold. It pairs wonderfully with mustard, horseradish, or pickled vegetables and serves as a base for delicious sandwiches. Buzhenina embodies home comfort and traditional flavor that delights generations.
1
For brawn, it's better to use pork (shoulder). Rinse and dry the meat well with a paper towel.
- Pork: 2 kg
2
Make deep cuts on both sides with a knife.
3
Separate the garlic into cloves and peel off the skin.
- Garlic: 1 head
4
First, salt the pork.
- Salt: 2 teaspoons
5
Then generously sprinkle the meat with pepper and spices and rub it well.
- Ground black pepper: 1 teaspoon
- Spices for meat: to taste
6
Insert garlic into the cuts. Place the meat in the refrigerator for 30 minutes, covered with plastic wrap.
- Garlic: 1 head
7
Place the pork in a roasting bag and tie it tightly on both ends. Do not make cuts in the bag. Put it in an oven preheated to 200 degrees for 2 hours.
- Pork: 2 kg
8
20 minutes before the end, take out of the oven, open the sleeve, and put the meat back for a browned crust.
9
Cut the ready-made brawn into portioned pieces.
10
Place on a plate and serve at the table.