Pork Bukzhenina
A wonderful recipe! The meat turns out very juicy and aromatic. The cooking process is not complicated, however it will take time, as marinating in brine lasts 2-3 days. It is best to take pork neck, but other parts can also be used. The set of spices can be changed according to your taste. The specified amount of ingredients is intended for 8-10 servings.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 3 / 5
Ingredients
for 8 servings
- pork pulp 1-1.5 kg
- garlic cloves 5 clove
- mustard 3 tbsp
- vegetable oil 30 ml
- salt
- pepper
- water 2 l
- allspice berries 5-7
- black peppercorns 10-15
- bay leaf 3
- salt 70-100 g
- dried herbs 1 tbsp
Instructions
Preparing the brine
Step 1 of 13
Add salt, bay leaf, herbs, black and allspice pepper to the water.
Step 2 of 13
Bring the mixture to a boil and simmer for 2–3 minutes. Cool to room temperature.
Step 3 of 13
Place the meat in a container.
Step 4 of 13
Pour the brine over it, cover with a lid and place in the refrigerator for 2–3 days.
Step 5 of 13
Crush the garlic through a press.
Step 6 of 13
Mix it with the mustard.
Step 7 of 13
Add vegetable oil.
Step 8 of 13
Add pepper and salt.
Step 9 of 13
Mix well.
Step 10 of 13
Remove the meat from the brine and rub it with the prepared mixture.
Step 11 of 13
Wrap the piece in foil.
Step 12 of 13
Close tightly.
Step 13 of 13
Place in a baking pan and put in the oven. Cook at 180 degrees for 1.5–2 hours. Remove the meat from the foil and let it rest for 30 minutes. Cut into portions.