Pork bujenin in foil

8 servings
18 hours

How to bake pork bujenin in a foil oven? Prepare the ingredients. For buzhenina, it is better to choose a large piece. A ham or neck weighing at least 1 kg is ideal: their size and percentage of fat guarantee an exquisite taste. Scapula or thick fillets are also used in many bujenina recipes, but they require more attention. The meat should be necessarily fresh. Even properly thawed, it will be significantly less juicy.

Pour all the spices and salt into a small bowl.

Mix everything.

Wash the pork, dry with paper towels and put on a plate.

With a knife, make deep punctures in the meat and insert garlic cloves into them. Grate the meat thoroughly on all sides with a mixture of salt and spices.

Coat the meat with mustard on top. Doing it better with a silicone brush.

Transfer the ham to a deep bowl. Tighten the meat with cling film, trying to make sure that the film touches the marinade less. Put the meat in the refrigerator to marinate for 5-8 hours.

Remove the meat from the fridge, wrap it thoroughly in foil to prevent the released juice from leaking out, and place on a baking sheet. Leave the meat at room temperature for about 1 hour.

Put the meat in a cold oven. Turn on the oven 180 ° C. Bake the meat for about 1. 5 hour. Leave the finished bujenina in the cooling oven for another 2 hours.

Then remove the meat from the oven. Unfold the foil, drain the liquid, and transfer the bujenina to a dish.

Cover the meat with clingfilm and refrigerate for 4-6 hours.

Cut the finished boujenin into slices and serve to the table. Enjoy your meal!