Boiled pork bujenin

12 servings
20 hour

When cooking boiled pork boujenin, special attention should be paid to the choice of meat. It is important that the meat is fresh, chilled, that is, it is not frozen until cooking. It is better to take a meat piece without veins and bones. But the presence of fat layers in meat is mandatory, then buzhenin will turn out to be tender and juicy. A great option will be the neck or ham. Rinse the meat well. Tie the meat piece with a food thread so that when cooking it retains the shape of a bar. Clean the onion, wash, make a cross-shaped incision on it. Peel the carrots, wash, cut into large pieces. In a suitable saucepan, boil the water, put the prepared vegetables and meat. The meat should be completely covered with water. Let it boil. Simmer the meat for 40 minutes. Salt the broth, add allspice, bay leaf, oregano. Cook the meat 1 another hour until cooked. Remove the pan from the heat, leave the meat in the broth until completely cooled. During this time, the meat is well saturated with spices. Remove the cooled meat from the broth, carefully cut the threads and remove. Peel the garlic, wash, pass through the press or rub in a mortar. Combine garlic with paprika, coriander, add black ground pepper. Mix everything well. Grate the meat thoroughly from all sides with the resulting mixture. Wrap the bujenin in foil and put it in the refrigerator for 10-12 hours so that the meat is soaked in the taste and aroma of spices and seasonings. Cut the ready-made bujenin into portioned slices. Serve both hot and cold. A pleasant appetite! The meat turned out to be very soft, with a light, unobtrusive taste of spices. Given the preferences of the majority, I did not use garlic when cooking. Of course, with it, bujenin will have a richer, savoury taste. Any pork spices can be used as desired. Boiled bujenin can be used as an ingredient for salads, as well as for making sandwiches. This versatile dish is paired with any fresh vegetables. Both hot and cold bujenin can be supplemented with any sauce. We loved it with the tomato one, it highlights the taste of spicy pork well.