Pork ham with garlic
4 servings
60 minutes
Buzhenina with garlic is a traditional dish of Russian cuisine, valued for its rich aroma and tender texture. Historically, this dish was popular among Slavic peoples, where roasted meat was used in festive feasts. Pork infused with garlic and a blend of aromatic spices acquires a rich flavor and appetizing crust. Mustard adds spiciness, while the marinade makes the meat especially juicy. Buzhenina is perfect for both hot dishes and cold appetizers – it can be sliced thinly and served with bread or vegetables. This versatile treat will adorn any table and delight even the most discerning gourmets.
1
Make shallow cuts in the meat and insert peeled garlic into the holes; if necessary, a clove can be cut into several pieces.
- Garlic: 8 cloves
2
Rub the meat with olive oil. If you love garlic like I do, I recommend adding finely chopped garlic to the oil and rubbing the meat with this mixture.
- Olive oil: 2 tablespoons
- Garlic: 8 cloves
3
Add salt, pepper, and spices to taste. I prefer to add a mix of French herbs, but there is also a basic set of spices for pork: rosemary, cumin, basil, oregano, curry, turmeric, marjoram, thyme, sage, tarragon, nutmeg, cilantro.
- Salt: to taste
- Allspice peas: to taste
- French Herb Blend: to taste
4
Place the meat in a baking bag/foil and refrigerate for 5-8 hours to marinate well. If you don't have time or don't want to wait, you can put the meat in the oven right away, but the aroma will be slightly different.
5
Before baking, I coat the meat with mustard to create a nice and tasty crust later, but that's a matter of taste.
- Grainy mustard: 1 tablespoon
6
Preheat the oven to 180 degrees and send our meat, wrapped in foil or a baking sleeve, to bake.
7
After an hour, we take the meat out of the oven and unwrap the foil or cut the baking bag, which helps form an appetizing crust.
8
After that, send the meat to simmer in a preheated oven at 200 degrees for 10-15 minutes.