Pork ham with red pepper, carrots and hot seasoning
6 servings
120 minutes
Buzhenina with red pepper, carrots, and spicy seasoning is a fragrant dish of Russian cuisine, perfect for a festive table. Pork buzenina marinated in a savory spice mix and stuffed with vegetables gains vibrant flavor and juiciness. Sweet red pepper adds gentle sweetness while carrots provide a light crunch. Baking at 200 degrees preserves the meat's juiciness and gives it a golden crust. Historically, buzenina was a traditional treat of Slavic cuisine prepared for major holidays and celebrations. It is served sliced thinly, complemented by fresh herbs and pickled vegetables. This recipe combines simplicity and depth of flavor that highlights the culinary mastery of Russian chefs.
1
Wash and dry the carrot.
- Carrot: 1 piece
2
Cut the carrot into sticks 3–4 cm long.
- Carrot: 1 piece
3
Wash and dry the pepper.
- Red sweet pepper: 1 piece
4
Cut the pepper in half and remove the seeds.
- Red sweet pepper: 1 piece
5
Cut the pepper into strips 3–4 cm long.
- Red sweet pepper: 1 piece
6
Wash and dry the meat.
- Pork: 1 kg
7
Make holes in the meat to a depth of 3-4 cm.
8
Stuff the meat with vegetables, alternating carrots and peppers.
- Carrot: 1 piece
- Red sweet pepper: 1 piece
9
Sprinkle the meat with salt and herbs, then place it in a baking dish.
- Herb salt: to taste
- Meat spice blend: to taste
10
Cover the container with a lid and place it in a preheated oven at 200 degrees for 1 hour. Garnish with pepper and herbs when serving.
- Red sweet pepper: 1 piece
