Pork bujenina in the sleeve in the oven

10 servings
13 hours

To make pork bujenina up your sleeve in the oven, take a whole piece of pork with minimal fat and veins. Rinse it well with running water, dry it and cut off the films and fat if there is one on the meat. Pour water into a deep saucepan, add salt, bay leaf, ground pepper and peas. Place the pan on a high heat and bring to the boil. Since boiling, boil the marinade over medium heat for 5 minutes and turn off. Before working with meat, the water must cool down completely, you can leave it in the same pan or pour it into a cold one, this will significantly speed up the process. When the water has cooled completely, load a whole piece of meat into it and leave to marinate. The minimum maintenance time for meat in marinade is 3 hours, but it is better to increase it to 12 hours, the tenderness of the finished dish depends on this. The easiest way is to put meat in the evening and keep working in the morning. At the end of the pickling process, remove the meat from the water and dry well with paper towels. Rub a piece of meat spices on all sides, rubbing with your hands for better penetration. You can choose a spice mixture to your liking from your usual ready-made fees to your own individual recipes. Peel, wash, dry and cut the garlic into wide plates. Make small cuts on the meat and insert garlic plates into them. Such a sheepskin will allow you to shade the taste of meat, giving it a piquancy, and the garlic plates themselves will turn out to be quite tasty. Transfer the meat to a roasting sleeve, tie it up and make a few punctures on the surface through which the steam will escape. Put in a cold oven, turn on 180 degrees and bake for an hour. 10 minutes before finishing, cut the bag and finish until appetising. Drain the juice from the finished meat. You can serve hot or as a meat cut, in which case cool and send to the refrigerator for at least an hour. Serve chopped, garnished with a sprig of rosemary. Enjoy your meal!