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Buzhenina spied with garlic and onions
1 serving
Pork ham is freed from bones, spied with garlic and onions sprinkled with ground pepper, grated with salt, put into ceramic or enameled utensils, poured with bread kvass with addition of vinegar, put dry mint and bay leaf and kept in cold for 12 hours. Then the ham is removed and fried on a baking sheet until ready in a roasting cabinet. It is served chopped slices, with chips, watered with juice, in which the bujenina was fried, and sprinkled with parsley greens.
Pork ham is freed from bones, spied with garlic and onions sprinkled with ground pepper, grated with salt, put into ceramic or enameled utensils, poured with bread kvass with addition of vinegar, put dry mint and bay leaf and kept in cold for 12 hours. Then the ham is removed and fried on a baking sheet until ready in a roasting cabinet. It is served chopped slices, with chips, watered with juice, in which the bujenina was fried, and sprinkled with parsley greens.
pork - 90 g, onions - 20 g, garlic - 5 g, parsley greens - 5 g, ground black pepper to taste, bay leaf to taste, vinegar 3% - 5 g, mint - 2 g, kvass - 70 g, potatoes - 300 g, salt to taste
