Baked Buzhenina (Pork Neck)
A tender piece of pork neck marinated with garlic and spices, baked in foil. Serve warm for a main dish or chilled for sandwiches.
- Time
- 120 min
- Serving
- 587 kcal
- Ingredients
- ≈ $1.69
- Protein
- 33 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.77 200 g
- 2 Garlic≈ $10.00 per kg 4 g
- 3 Mustard 5 g
- 4 Paprika to taste
- 5 Salt 3 g
- 6 Ground black pepper to taste
- 7 Bay leaves to taste
- 8 Sunflower oil 4 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the meat dry; cut garlic2 into small chunks and skewer them into the meat through knife pricks all over.
Rub with a mix of salt, black pepper, paprika, mustard, and oil; place a bay leaf on top, wrap tightly in plastic, and refrigerate for 6–12 hours.
Take out 30 minutes before cooking, remove the plastic, and wrap tightly in two layers of foil.
Bake at 350°F (180°C) for 1 hour 20 minutes per 1 kg; uncover the foil for the last 15 minutes to brown the top.
Let rest 15 minutes wrapped in foil, then slice into ½-inch (1 cm) thick pieces across the grain. For cold serving, cool completely.
Tips
- Why it works
- Prick the meat and insert garlic to prevent the cloves from burning and to infuse flavor evenly. High heat would char garlic if placed on top.
- Substitutions
- Replace paprika with 0.5 tsp smoked paprika for a deeper flavor; swap sunflower oil for olive oil if preferred.
- Common mistakes
- Overcooking turns the meat dry. Check internal temperature at 160°F (71°C) with a probe; it should pull away from bones easily.
- Storing and reheating
- Eat fresh or refrigerate for 3 days; reheat in a pan with a splash of water at 325°F (160°C) for 5 minutes. Freezes well for 3 months.
- Serve with
- Pair with boiled potatoes and a simple cucumber salad for a hearty dinner; also works cold in rye bread sandwiches.
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