Boiled pork

Bacon, ham, balyk, cervelat and bujenina. . . Gone are the time immemorial when, to put meat cuts on the festive table, there were long lines behind these reasonably scarce items.

Today, like many centuries ago, buzhenina remains one of the most beloved meat products by many, because our Slavic great-grandfathers also prepared it from pork hams, and sometimes even from bears. It is problematic to get the latter now, but pork is a fairly affordable product that is in stable demand.

First of all, a large baked piece of pork ham, which is cooked without bone, is called buzhenina. In accordance with GOST, this product includes only three components (in addition to the meat itself) - salt, pepper and garlic. The use of taste enhancers and other artificial additives is simply not allowed. High-quality bujenin is characterized by a dense texture, pink-gray color, slightly "rainbow" on the slice, and a thin layer of lard. The calorie content of bujenina is 510 kcal per 100 grams.

Interestingly, in some national cuisines you can also find analogues of buzhenin. For example, Austrian and German cuisine has a dish called Schweinebraten in stock, and Roti de porc is being prepared in Quebec.

The most delicious bujenny is considered a home-made product, because it is it that is distinguished by its natural aroma and luxurious taste. In addition, you can be one hundred percent sure of the quality of the finished bujenina. The most difficult thing in this matter is to buy the right fresh meat, as well as decide what exactly you will spy on it, what to marinate and bake.

There are many options for cooking bujenina: for those who prefer a milder delicacy of meat, and someone likes it more. But the essence of the process of making bujenin is as follows: pork is grated with salt, pepper, oil, poured with sauce and put to languish in the oven. Often, wine or certain beers are added to the marinade sauce. Some types of bujenina must be wrapped in foil before cooking. In general, until completely ready, the product is kept in the oven for at least
1. 5 hours.

The ready-made bujenin is especially good with cranberry or apple sauce, with horseradish and sour cream (cream) dressing, just with horseradish, ajika, mustard, as well as pickles. What could be better than hot tea and sandwiches on black bread with bujenina, especially if you eat them outdoors, for example, during a winter walk?

In addition, bujenina can be consumed hot until it has cooled down. Baked potatoes, baked or stewed vegetables, as well as a light salad of fresh tomatoes and cucumbers are perfect for such a treat. But do not particularly get carried away with this product, because the nutritional value and calorie content of buzhenina are quite high, so the best option for eating it will be a festive dinner with loved ones and friends.