Buzhenina in hungarian

1 serving


For bujenina, steamed meat is better suited. It is spied with garlic cloves cut into halves, carrots, shredded straws. Then the meat is grated with salt, pepper, coriander, tied with culinary twine, like a postal parcel, and placed overnight under oppression. In the morning, the pork is transferred to a rack installed on a baking sheet. Without removing the twine, pour 0. 5 cups of hot water on a baking sheet, and, coating the meat with sour cream, push the baking sheet into a hot oven. Periodically, water is added to the baking sheet and meat is poured with sauce formed during frying. In two and a half to three hours, the bujenin will be ready. To make sure of this, you need to pierce it as deep as possible with a spy knife: if the reddish juice does not protrude, then everything is in order, the twine can be removed. Bujenin is served hot on a ceramic dish (frog) with soaked lingonberries and young potatoes fried in the oven. But you can - and cold, cut into slices, with mayonnaise or ketchup and sour cream sauce.