Buzhenina
12 servings
240 minutes
The highest form of use of a large piece of pork ham or neck, boiled pork prepared according to this recipe can be served both hot and cold. In the first case, it makes sense to take it out in the same form in which the meat was baked, ceremoniously cut it up , like a valuable trophy, in front of the guests - and it will easily take the main place on the festive table. In the second case, it is worth serving boiled pork cut into thin slices, with other meat appetizers, sweet berry or onion sauce and a glass of tannic red wine.
1
Peel the garlic, setting aside 4 cloves for stuffing the meat, and cut into halves. Cut the onion into large slices.
- Garlic: 1 head
- Onion: 3 heads
2
Crush cloves and peppercorns in a mortar, add them to a large pot, pour in wine, add salt, onion, and garlic. Stir until the salt is completely dissolved.
- Cloves: 3 pieces
- Black peppercorns: 10 pieces
- Red wine: 1.5 l
- Salt: 3.5 tablespoons
- Onion: 3 heads
- Garlic: 1 head
3
Place the meat in the wine marinade, ensuring it is completely covered. Cover with a lid and refrigerate for 2 days.
- Pork neck (collar): 2.5 kg
- Red wine: 1.5 l
4
Remove the meat from the marinade, pat it dry with paper towels, and let it sit for an hour to reach room temperature. Do not discard the marinade.
5
Cut 4 cloves of garlic into long sticks and insert them into the meat, making holes with a sharp thin knife. Rub the meat with ground black pepper.
- Garlic: 1 head
- Ground black pepper: to taste
6
Transfer the meat to a deep baking dish, pour in some marinade, and place it in an oven preheated to 210 degrees for 15 minutes.
- Red wine: 1.5 l
7
Then lower the temperature to 160 degrees and continue baking for another 2 hours. Periodically baste the meat with hot marinade from the pan; if the marinade evaporates, add more to the pan. If the meat starts to burn, cover it with foil.
- Red wine: 1.5 l
8
To check the readiness of the baked meat, pierce it with a long fork or knife; clear juice should come out of the meat.
9
Take the cooked ham out of the oven, wrap it in foil, and let it rest for 20 minutes.
10
Serve the boiled pork with mustard.
- Pork neck (collar): 2.5 kg
