Pork ham with garlic, carrots and herbs

8 servings

240 minutes

Buzhenina with garlic, carrots, and herbs is a fragrant and juicy dish that comes from traditional European cuisine. Baked pork neck, rich in spices and infused with the juices of garlic and carrots, reveals its depth of flavor through long baking. This cooking method keeps the meat tender and soft while the golden crust formed at the end adds an appetizing texture. Garlic provides spiciness, carrots add a hint of sweetness, and herbs contribute a noble aroma. This dish is perfect for a festive dinner, holiday feast, or cozy family evening. Buzhenina can be served hot or as a cold appetizer, enhancing the table with its rich taste and appealing appearance.

Energy value per serving

• Calories: 994
• Proteins: 35.1g
• Fats: 92.3g
• Carbohydrates: 5.1g

Ingredients

• Garlic: 2 head
• Pork neck: 2 kg
• Carrot: 250 g
• Olive oil: 100 ml
• Salt: to taste
• Ground black pepper: to taste
• Mixture of herbs: to taste

Cooking steps

1. For the dish, it's better to choose a pork neck with a small diameter and elongated shape. Rinse the meat and dry it with a paper towel.

2. Peel the carrot and cut it into small pieces. Peel the garlic, slice two-thirds of the cloves lengthwise, and chop one-third.

   Required ingredients:

   • Carrot: 250 g
   • Garlic: 2 heads

3. Make many small cuts in the meat, inserting pieces of garlic and carrot into each. Flip the meat to the other side and repeat.

   Required ingredients:

   • Garlic: 2 heads
   • Carrot: 250 g

4. Mix olive oil, salt, pepper, minced garlic, and a blend of herbs (your choice) in a bowl. Rub the mixture all over the meat.

   Required ingredients:

   • Olive oil: 100 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Mixture of herbs:  to taste

5. Wrap the meat in several layers of foil and place it in the refrigerator for a few hours (overnight is fine).

6. Bake for 3-4 hours at 180 degrees. After the first hour, you can cut the foil on top to form a crust.