Buzhenina

Buzhenina is a large piece of selected meat, baked whole. The delicacy is tender, aromatic and incredibly tasty. It is not difficult to prepare, and there are many good recipes. Baked pork is usually served chilled as an appetizer. In addition, it can be used in preparing salads or sandwiches. And if you want to get really tasty boiled pork, you will need to spend a lot of time marinating.

Pork stew at home

Homemade boiled pork is one of the most famous appetizers in Russian cuisine. It is a whole pork ham marinated with spices and baked. We have described in great detail how to prepare excellent boiled pork at home.

1. 
   Baked pork is easy to prepare at home.The list of ingredients shows a universal composition of spices; if you wish, you can supplement it with other spices to your taste. If you like spicy food, be sure to add chili pepper. Pork tenderloin should be fresh and chilled.
2. 
   Remove the top layer of dry skin from the garlic cloves. Then wash the cloves and cut each into 3-4 slices.
3. 
   Using a thin, sharp knife, make deep cuts in the meat in different places and insert pieces of garlic into them.
4. 
   In a bowl, mix vegetable oil, spice mixture, ground chili pepper and salt.
5. 
   Coat the piece of pork on all sides with the resulting spicy mixture.
6. 
   Wrap the pork in foil and put it in the refrigerator. You should marinate for at least three hours, or you can even leave it overnight, so the boiled pork will be tastier and more aromatic.
7. 
   After marinating, place the bundle in a baking dish. Bake the meat at 190-200 degrees for 100 minutes. After this, turn off the oven and leave the pork in it for 8 hours, without opening the door. After 8 hours, unwrap the foil, drain the juice and let the meat dry. Serve the pork boiled pork chilled. Bon appetit!

Juicy boiled pork in foil in the oven

Juicy boiled pork in foil in the oven will greatly diversify your diet, and in some cases, save time on preparing a hearty snack. Also, another important advantage of this cooking method is that not a drop of oil is required, the meat will simmer in its own juices.

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Pork – 0.8 kg.
• Milk – 60 ml.
• Garlic – 2 teeth.
• Table salt – 1/2 tbsp.
• Mustard – 1 tsp.
• Freshly ground black pepper – 1/2 tsp.
• Ground red pepper – ½ tsp.
• Dried Italian herbs – 1 tsp.

Cooking process:

Step 1. Rinse the pork lightly with cold water and dry. In addition to the ingredients indicated in the list, you will need food foil and a medical syringe with a thick needle.

Step 2. Peel the garlic cloves and cut them into slices.

Step 3. Make deep cuts in several places on the meat and insert garlic cloves into them.

Step 4: Season the pork on all sides with salt.

Step 5: After this, take the spices and mustard. Rub them generously over all sides of the pork as well.

Step 6. Take a large medical syringe and fill it with milk.

Step 7. Inject milk through the needle into the meat in several places until the milk begins to flow out.

Step 8. Then wrap the meat in foil and place it in a cold oven, set the temperature to 150 degrees. Once the required temperature has been established, bake the meat for an hour.

Step 9. The boiled pork in foil is ready, serve it chilled. Bon appetit!

How to bake boiled pork in a sleeve in the oven

How to bake boiled pork in a sleeve in the oven so that it becomes the most delicious and popular appetizer on the table? We can tell you for sure that this is not a difficult task at all. The sleeve allows the meat to retain all its juices and be well saturated with spicy spices.

Cooking time – 3 hours 20 minutes

Cooking time – 60 min.

Portions – 8.

Ingredients:

• Pork neck – 1.2 kg.
• Ground paprika – 1-2 tsp.
• Garlic – 2 teeth.
• Dried thyme – 2 branches.
• Table salt – 1 tsp.
• Odorless vegetable oil – 2 tbsp.
• Ground pepper mixture - to taste.

Cooking process:

Step 1. Wash the pork and dry it with paper towels.

Step 2.Place the meat in a wide bowl, sprinkle with spices and salt. Rub the dry thyme sprigs with your fingers and add the chopped garlic cloves. Pour vegetable oil over the pork and rub the meat with spices again with your hands.

Step 3. Cover the bowl with meat with cling film, leave the workpiece at room temperature for 30-60 minutes. If you want to get the most delicious and aromatic boiled pork, you can keep the meat in the refrigerator overnight.

Step 4. Place the meat preparation in a baking sleeve, tie its edges on both sides. Place the sleeve on a baking sheet and make several punctures on top with a needle to allow steam to escape. Place the baking sheet with meat in the oven, preheated to 180 degrees, for 80 minutes. The baking time depends on the size of the piece of meat.

Step 5. Remove the finished boiled pork from the oven and leave it in the sleeve for 15 minutes. After this, carefully cut the sleeve and remove the meat.

Step 6. By the way, boiled pork can be served hot with a side dish, or cooled and offered to guests as an appetizer. Bon appetit!

Turkey boiled pork

Turkey boiled pork is an incomparable light appetizer. It can be prepared specifically for the holiday table or used in the daily menu. One very important point: never use frozen meat for boiled pork; it is better to work hard and find fresh, chilled meat on the market.

Cooking time – 24 hours

Cooking time – 40 min.

Portions – 1.

Ingredients:

• Turkey fillet – 1.5 kg.
• Drinking water – 1 l.
• Table salt – 4 tbsp.
• Ground black pepper – 1 pinch.
• Mustard – 1 tbsp.
• Soy sauce – 1 tbsp.
• Ground paprika – 2 tsp.
• Ground red pepper – 0.5 tsp.
• Garlic – 3 teeth.
• Ground coriander – 1 tsp.
• Refined vegetable oil – 2 tbsp.
• Provençal herbs – 1 tsp.

Cooking process:

Step 1. Dissolve salt in water. Pour the resulting brine over the turkey fillet and leave for 2-3 hours. After this, wash the fillets and pat dry with paper towels.

Step 2. Peel the garlic cloves, cut off the ends on both sides and wash. Then cut each slice into several pieces.

Step 3. Make small deep cuts in the breast and insert a piece of garlic into each.

Step 4. Mix all the dry seasonings in a bowl, add mustard, vegetable oil and soy sauce.

Step 5. Coat the turkey with marinade on all sides. Cover the bowl with a lid or cover with cling film. Keep the meat in the refrigerator for a day.

Step 6. Preheat the oven to 250 degrees. Cover a baking sheet with foil and place the marinated meat on it. Place the baking sheet with the turkey in the oven, reduce the heat to 200 degrees, bake it for 30-35 minutes. Allow the pork to cool completely in the oven.

Step 7: Serve the turkey roast chilled as an appetizer. Bon appetit!

Homemade boiled beef

Homemade boiled beef is a great way to cook meat tasty and quickly, and even have a little in reserve. For boiled pork, choose a large piece of fresh, chilled meat. You can marinate beef in any way; we will tell you how to use brine for this.

Cooking time – 15 hours

Cooking time – 60 min.

Portions – 8.

Ingredients:

• Beef – 1 kg.
• Ground black pepper – 0.5 tsp.
• Coarse salt – 3 tsp.
• Peppercorns – 10 pcs.
• Bay leaf – 3 pcs.
• Rosemary – 1 branch.
• Garlic – 1 head.
• Water – 1 l.
• Unscented vegetable oil – 1 tbsp.

Cooking process:

Step 1.Rinse the beef with running water and pat dry with thick paper towels.

Step 2. Prepare brine for marinating meat. Pour a liter of water into a saucepan, add peppercorns, bay leaf and salt. Place the container on the stove, bring to a boil and cook the brine until the salt dissolves. After this, remove the pan from the heat and cool the brine.

Step 3. Place the beef in a deep bowl and pour the marinade over it. Cover the container with a lid and leave in the refrigerator for 12 hours. You can do this overnight.

Step 4. After the specified time, remove the meat from the brine and blot it from any remaining liquid with napkins. Make deep cuts in the meat in different places and insert cloves of garlic into them. Then rub the meat well on all sides with dried spices. Wrap the workpiece with strong thick threads.

Step 5. Heat a cast iron frying pan over a fire and add oil. Fry the beef for literally 3 minutes on each side.

Step 6. After frying, transfer the beef to a roasting bag. Add a fragrant sprig of rosemary to the meat.

Step 7. Tie the edges of the sleeve tightly, make several punctures on top with a needle or skewer to allow steam to escape. Place the sleeve with meat in a heat-resistant form and place in the oven, preheated to 180 degrees. Bake boiled pork for 60-90 minutes.

Step 8. When the boiled pork is ready, leave it in the turned off oven until it cools completely. Then cut the sleeve, drain the juice, blot the boiled pork with napkins and you can serve this excellent appetizer on the table. Bon appetit!

Buzhenina from chicken breast

Baked chicken breast is an incredibly juicy and appetizing appetizer despite the fact that it is made from white meat.With such a homemade delicacy, you can completely abandon store-bought sausages for making sandwiches.

Cooking time – 12 hours

Cooking time – 60 min.

Portions – 1.

Ingredients:

• Chicken breast – 700-800 gr.
• Garlic – 4 teeth.
• Carrot – 1 pc.

For the marinade:

• Unscented vegetable oil – 1 tbsp.
• Soy sauce – 2 tbsp.
• Table salt - to taste.
• Lemon – ½ pc.
• Chopped ginger – 1 tsp.
• Ground pepper mixture - to taste.
• Bay leaf - to taste.

Cooking process:

Step 1: Wash the chicken breast and carefully remove the fillet from the bone.

Step 2. For the marinade, mix vegetable oil, lemon juice, salt, soy sauce, grated ginger and dried spices in a separate bowl.

Step 3: Peel the carrots and large cloves of garlic. Cut the carrots into strips and the garlic into thin slices.

Step 4. Now you need to stuff the fillet with pieces of carrots and garlic. To do this, make deep punctures in different places with a knife and insert vegetables into them.

Step 5. Next, place the fillet pieces in a bowl and pour the marinade over them.

Step 6. Dredge the fillet well in the marinade, add the crushed bay leaf and the remaining garlic. Cover the bowl of meat with cling film and refrigerate overnight.

Step 7. The next day, remove the marinated chicken from the refrigerator and lightly pat the marinade off with paper towels. Lightly moisten the parchment with water and coat it with vegetable oil, so it will adhere better to the meat. Place fillets on parchment paper.

Step 8: Wrap the meat tightly in parchment.

Step 9. Tie the workpiece with thick threads, but do not pinch.

Step 10. Next, wrap the pieces in food foil and place in a heat-resistant form. Place the form with meat in the oven, preheated to 170 degrees.Bake for 40 minutes, then leave the meat to cool in foil.

Step 11. Wrap the cooled boiled pork in dry parchment and send it to ripen in the refrigerator for 5-6 hours. Serve the chicken fillet chilled in the form of slices or sandwiches. Bon appetit!

Juicy and soft boiled pork in the oven

Juicy and soft boiled pork in the oven is not as difficult as it might seem at first glance. The most important thing is to choose quality meat and marinate it well. Baked pork is a universal appetizer; it can be served as slices at any time, and in addition, for example, you can make sandwiches with boiled pork for breakfast.

Cooking time – 18-20 hours

Cooking time – 40 min.

Portions – 5.

Ingredients:

• Water – 1.5 l.
• Pork – 0.8 kg.
• Garlic – 3 teeth.
• Table salt – 1.5 tbsp.
• Bay leaf – 2 pcs.
• Mix of spices for meat – 1 tsp.

Cooking process:

Step 1. Rinse the pork under running water and pat dry with thick paper towels.

Step 2: Next, prepare the marinating mixture. Pour water into a container, add a mixture of spices, salt and bay leaf.

Step 3. Boil the brine. Once the salt has dissolved, remove the pan from the heat and cool.

Step 4. Pour the cooled brine over the meat and put it in the refrigerator for 12 hours.

Step 5. After 12 hours, remove the meat from the brine and pat dry with paper towels.

Step 6. Peel the garlic cloves and cut into thin slices.

Step 7. Stuff the meat in different places with garlic cloves. To do this, use the tip of a knife to make holes and insert garlic cloves into them.

Step 8: Then rub the ground spices over the pork again.

Step 9. Next, wrap the workpiece in three layers of foil.

Step 10Place the bundle in an oven preheated to 190 degrees for 1.5 hours.

Step 11. After an hour and a half, check the readiness of the meat; it should be easily pierced with a knife and no pink juice should be released from it. First, cool the meat to room temperature, then put it in the refrigerator. When the meat is “ripe”, the boiled pork will be juicy and tasty; serve it chilled. Bon appetit!

Buzhenina from pork neck

Buzhenina from pork neck is, some would say, a purely festive dish. After all, you can only spend money on such a delicacy on a special occasion. The boiled pork will turn out very soft and tender, but it is still a dense and very satisfying snack.

Cooking time – 3 hours

Cooking time - 30 min.

Portions – 5-10.

Ingredients:

• Carrots – 2 pcs.
• Pork neck – 1.2-2 kg.
• Ground pepper mixture – 10 gr.
• Hawaiian salt – 4 tsp.
• Garlic – 1 head.
• Tarragon – 10 gr.

Cooking process:

Step 1. Rinse the pork with cool water and trim off all thin films and excess fat.

Step 2: Peel and wash the carrots. Remove dry skins from garlic cloves. The carrots can be finely chopped, but we recommend grating them on a fine grater. Cut each clove of garlic into 3-4 parts.

Step 3. Make cuts in the meat in several places and insert cloves of garlic into them.

Step 4. Rub the meat with spices and spread the grated carrots over it, leave for a few minutes while the oven warms up.

Step 5. Next, wrap the meat in three layers of foil and place in the oven. Bake at 180 degrees for 2.5 hours. You can serve boiled pork hot with potatoes or cool it completely and cut it for a feast. Bon appetit!

Baked pork with nitrite salt at home

Baked pork with nitrite salt is prepared at home as simply as traditional options, but it can be stored a little longer. Moreover, in the right doses, nitrite salt is safe for the body. Take note of the recipe and you will have a wonderful meat snack on your table for the holiday.

Cooking time – 180 min.

Cooking time – 60 min.

Portions – 12.

Ingredients:

• Pork – 2 kg.
• Nitrite salt – 20 gr.
• Thyme – 1 branch.
• Ground black pepper/pepper mixture – 2 tsp.
• Table salt – 20 gr.
• Garlic - to taste.
• Peppercorns - to taste.
• Bay leaf - to taste.

For the gate:

• Rye flour - to taste.
• Table salt - to taste.
• Water - to taste.

Cooking process:

Step 1: Weigh out all the spices you need. If you wish, you can supplement the list with any of your own spices that are suitable for meat.

Step 2. Dissolve salt in water, add ground pepper or a mixture of peppers to the solution, mix well.

Step 3. Using a special syringe, inject the solution with salt and pepper into the meat in different places. Instead of such a device, you can use a regular medical syringe with a thick needle. After this, massage the meat well with your hands.

Step 4: Place chopped garlic, peppercorns and crushed bay leaf in a bowl. Place the meat on top and refrigerate overnight. Turn the pork every 4 hours.

Step 5. The next morning, remove the meat and dry it well with paper towels.

Step 6. Now you need to prepare the gate. Mix rye flour, salt and water in such proportions as not to oversalt. The mass should be soft, but not runny; its entire volume should be about two glasses.

Step 7. Now the meat piece must be covered with the resulting rye dough.Do this on one side first.

Step 8. Then turn the workpiece over and place the dough on the other side. This way the meat will look like it is in a flour cocoon.

Step 9. Check that there are no gaps anywhere and that the shell is intact. Place the meat in the pan and place in the oven; place a bowl of water under the rack. The oven should be preheated to 100 degrees. Bake the pork until the temperature inside the meat reaches 70 degrees. In about 4-5 hours the boiled pork will be ready.

Step 10. Baked pork turns out very tasty and juicy. Serve the appetizer chilled. Bon appetit!

Buzhenina from pork carbonate in the oven

Baked pork in the oven turns out absolutely amazing. Even a small layer of fat will not harm; it will only add greater juiciness to the boiled pork. The best spices to use are garlic, black pepper, paprika, turmeric and others.

Cooking time – 3 hours

Cooking time – 60 min.

Portions – 5.

Ingredients:

• Pork carbonate – 1 kg.
• Ground black pepper – 2 gr.
• Mustard – 2 tsp.
• Garlic – 5 teeth.
• Dried Italian herbs – 1 tsp.
• Paprika – 1 tsp.
• Table salt – 15 gr.
• Cayenne pepper – 1 tsp.
• Juniper berries – 10 pcs.
• Odorless vegetable oil – 2 tbsp.
• Honey – 1 tsp.
• Turmeric – ½ tsp.

Cooking process:

Step 1. The meat must be fresh. Rinse it with cool water and pat dry with paper towels.

Step 2: Peel the garlic cloves and cut them into several pieces.

Step 3. Make punctures on the carbonate with the tip of a knife and insert the garlic and juniper berries into them. Make cuts evenly throughout the entire piece of meat.

Step 4. In a bowl, combine pepper, paprika, turmeric and Italian herbs.

Step 5.Add salt, honey and vegetable oil to the spice mixture, mix the mixture well.

Step 6. Rub the carbonate stuffed with garlic with salt and ground pepper.

Step 7. Then coat the meat on all sides with mustard.

Step 8. And after that, apply the previously prepared marinade to the meat.

Step 9. Next, quickly fry the carbonate in a frying pan on both sides so that all the juices are sealed inside the meat.

Step 10. After frying, pack the meat well in foil. Place the bundle in a heat-resistant form and place in the oven. Set the temperature to 100 degrees. Bake the meat for 1.5-2 hours.

Step 11. After the specified time, remove the meat, unfold the foil and pour the resulting juice over the meat. Bake for another half hour at 200 degrees.

Step 12. Cool the finished carbonated pork and cut into thin slices. Serve it as an appetizer. Bon appetit!