ReceptnaptárBuzhenina (spiced cold-sliced roast pork)
Buzhenina is the traditional Russian festive cold dish: a spiced, garlicky pork roast sliced cold. Garlic and mustard give its characteristic flavour, and slow roasting makes the meat silky. At Christmas and New Year it was an obligatory cold dish for guests.
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Method
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- Slice the garlic thinly, pierce the meat in many places with a knife and push garlic slices into the holes.
- Mix the salt, pepper, paprika, marjoram, mustard and oil and rub it over the meat.
- Marinate the meat covered in the fridge overnight and take it out 1 hour before roasting.
- Wrap in aluminium foil with the bay leaves and seal the foil well.
- Roast in a 160 °C oven for 2 hours; unwrap and roast for another 20 minutes to brown the top.
- Let it cool, slice thinly and serve cold with horseradish, mustard and pickled cucumbers.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Marinate for at least 12 hours so the spices penetrate the meat.
- Slice the meat once cooled, without the foil, because it falls apart warm.
- Collect the roasting juices and brush them back over the slices.
Frequently asked questions
Can it be served warm?
Yes, but sliced cold it looks best and tastes best.
How long does it keep?
4 days in the fridge, without the foil.
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More russian ideas
- Breaded pork cutlet (otbivnaya)
- Stuffed roast pork (porosyonok-style) with mushroom and apple filling
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
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