Buzhenina is a traditional Russian holiday dish, which calls for oven roasted, mostly in foil, pork. It can be served on Christmas, New Year, birthdays, anniversaries and some other events. This roasted pork can make a family dinner special. Some pork cuts were not too expensive in Soviet Union and, perhaps, were easiest to find in the stores or farmers markets during the food shortages.
Pork meat with some fat is the best choice for this dish. Traditionally the Buzhenina is prepared from a pork shoulder. The pork fat will melt in the oven and make the meat tender and juicer. Sauces and relishes will make this dish special. My pear chutney, apple-and-onion chutney, grape green salsa, red or green skhug, cranberry-citrus chutney, or cranberry sauce will work perfect with this delicious roast. Even simple fried apples will compliment the dish.
So, if you see a good cut of pork shoulder in a store or farmer’s market, you might want to try a new recipe – my recipe for the Buzhenina, which is so tasty whether right from the oven or cold.
Roasted Pork Russian Style (Buzhenina)
- 2 lb boneless pork shoulder
- 8-10 cloves garlic
- 4-6 tbsp whole grain Dijon mustard
- 1 ½ tbsp coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon celery seeds
- Pinch of cayenne pepper
- Ground black pepper
- 2 tbsp olive oil
Slice 4-6 cloves of garlic into large pieces. Mince the rest of the garlic.
With a sharp knife, make cuts in the pork, and stuff the meat with the garlic pieces.
Using a mortar or spice grinder, crush the coriander, fennel, and celery.
Add the minced garlic, salt, cayenne pepper, black pepper, mustard, and olive oil and mix to a paste. Coat the pork with the paste all over. Marinate the pork for 4-24 hours (the longer the better). Keep the pork in a refrigerator.
Remove the meat from the refrigerator 30-45 minutes before cooking.
Preheat an oven to 360-375 F (180-190 C). Both temperatures are fine.
Put the pork onto a piece of foil and tightly close it as a parcel.
Roast in the oven for about 45-55 minutes. The internal meat temperature should be 160 F.
Remove from the oven and keep in a foil, for 20-30 minutes. Carefully open the foil, transfer the pork on a cutting board, slice thin and serve, pouring the meat juice over the slices.
For larger pork cuts decrease the oven temperature to 350 F (180 C) and increase cooking time.
Cook with pleasure!