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Buzhenina in the sleeve in the oven
4 servings1 day
Pork neck - 1 kg, Garlic - 3 teeth, Dry spices - 1 table, Ground black pepper - to taste, Salt - to taste, Water - 1 liter, Bay leaf - 4 pcs., Allspice - 5 pcs., Salt - 2 teaspoons.
How to make bujenina up your sleeve in the oven? Prepare the products. Take exactly the pork neck, it contains layers of fat, due to which buzhenin will turn out to be juicy. 
Prepare the marinade. How to make a marinade? Pour salt, pepper and bay leaves into a deep bowl. 
Boil the water and pour it over the spices. Allow the marinade to cool completely. 
Put a whole piece of pork neck in the marinade. The marinade should cover it completely. Consider this when choosing a bowl. Cover the bowl with cling film and place in the fridge overnight. 
The next day, remove the meat from the marinade and wet with paper towels. 
Peel and cut the garlic into plates. 
Pepper the meat with garlic - with a sharp thin knife, puncture all over the piece and put garlic wedges in them. 
Sprinkle salt and spices over the meat. Take spices to your liking. 
Put the meat in the roasting sleeve. Add the laurel leaves from the marinade to the bag. I did not tie the ends of my sleeve as usual, but just bent them down. Pierce the sleeve in several places with a toothpick. In addition to the sleeve, bujenin can be baked in foil. 
Bake the meat in the oven at 190 ° C for about 1 hour. The exact time will depend on the features of your oven and the size of the piece. Remove the finished meat from the oven, release from the sleeve. Be careful not to burn with steam. Serve the meat to the table with cranberry or lingonberry sauce. Enjoy your meal!