Brown pork in marinade
9 servings
60 minutes
Buzhenina in marinade is a fragrant, juicy meat dish from Russian cuisine with a rich history. Initially prepared as a way to preserve meat for a long time, it eventually became a festive treat. Pork ham is marinated in spices, salt, and sugar, giving it depth of flavor before being baked to a golden crust. The marinade makes the meat tender and fills it with spicy notes of bay leaf, pepper, and cumin. Buzhenina is perfect as a main dish and can also serve as an exquisite cold appetizer. It can be served with mustard, horseradish or fresh bread to enhance the flavor nuances. This dish symbolizes home comfort and traditions that unite generations at one table.
1
To prepare the marinade, add all ingredients to boiling water and simmer for 30 minutes. Remove from heat, cover, and let it cool completely. The prepared ham can be submerged in cold marinade if desired. Marinate for 24 hours.
- Water: 1.1 l
- Coarse salt: 50 g
- Bay leaf: 1 g
- Black peppercorns: 10 g
- Allspice berries: 5 g
- Caraway seeds: 5 g
- Sugar: 25 g
- Pork ham (leg): 1.5 kg
2
Remove from marinade, dry off, grease with fat, sprinkle part of the spices on the meat, wrap in foil and bake for about 45 minutes at 185 degrees in the oven. Then check for readiness; if the juice is clear, unwrap the foil without removing the meat and bake until browned.
- Pork ham (leg): 1.5 kg
3
The marinade must be salty, otherwise the meat will be bland.
