Pork Buzhenina at home: Best recipes. How to cook Buzhenin from pork baked in the oven in foil, sleeve, onion husk, beer, with mustard, boiled, in a slow cooker: recipe. What part of the pork is Buzhenin make from?

In the article you will find some delicious recipes for making pork boles.

Content

From which part of the pork is it better to make Buzhenin?

Buzhenina - tasty baked meat with spices in the oven. To prepare this dish, it is best to use the greasy part of the pork, which will give a lot of juice. But if you try, it will even come out of the lean part. Oshek, spatula or fillet is ideal.

Important: the secret of delicious Buzenins is not only the correct temperature regime for baking meat, but also the marinade that soaks the meat and gives it its “shades”.

How to marin pork for Buzenina: Marinade recipe

Tips:

Back the meat.This should be done with carrots and garlic. They need to be cut into thin bars (strips). Then the meat is pierced many times with a thin knife or knife. A piece of carrots or garlic is inserted into the resulting holes. During baking, garlic will give the meat piquancy, and carrots are sweet.
Pickling.It is important not to overcome the marinade. You can take soy sauce (just a few st.l.) as the basis of the marinade and add spices and spices to it. Soy sauce will give the meat a beautiful brown color (crust), pleasant brackishness and aroma. You should not add salt to such a marinade, you can sprinkle a piece of meat for 5-7 minutes before the end of the baking.
Time.The longer you pickle the meat, the juicier and tastier it will turn out to you in the end. It is advisable to marry him for the night. And then bake in foil (so that the juices do not flow). And only 20-30 minutes before the end of the baking, open the foil so that the meat is browned in the furnace.

Marinade recipe for 1 kg of meat:

Soy sauce -4-5 tbsp. (classic or any other).
A mixture of sharp peppers - 0.5 tsp
Muscat- ¼ tsp
Garlic -0.5-1 slices (squeeze)
Vegetable oil- 1 tbsp.

How to cook pork baked in the oven in foil?

Preparation of meat:

In advance in the store, purchase a beautiful and neat piece of meat.
The meat must be washed and dried
After that, be sure to cut all the films and excessive pieces of fat (cartilage if there is).
Back the meat with garlic and carrots
Smoke the meat with spices and pour with the marinade (prepare it and mix it in advance).
Keep the meat in the marinade, constantly turning it on different sides.

How to bake:

After pickling, take out the meat
Wrap the meat with foil so that its edge is from above
Put the meat on a baking sheet or net in the oven
Bake at a temperature of 180 (no more than 200 degrees) about 1 hour.
After that, open the foil and bake the meat for another half an hour at 250 degrees.
Remove the meat from the oven immediately so that it does not dry out.
Cool and cut portioned

How to cook pork baked in the oven in the sleeve?

Interesting: another secret of deliciously cooked meat is a culinary sleeve. It can be purchased, practically in any store. In it, pork turns out especially juicy, since all the juices cannot leak out of the sleeve and impregnate it. You can bake in the sleeve as oily, so lean parts of pork.

How to do:

Rub the meat thoroughly. The more carrots and garlic you can stick into a piece, the juicier and tastier it will turn out. You can adjust the amount of spigging yourself, like spicy meat - add garlic and pepper (spice), like sweet - carrots.
Then lure the meat for at least 2 hours. The marinade should not completely cover the meat, but each side must be saturated.
Prepare the sleeve. Tie it on one side very tightly, put the meat inside. You can add spices and part of the marinade. Tie again from the other side.
Put the sleeve with meat on a metal mesh (from the oven) and turn on the temperature of 190, but not more than 200 degrees.
In this mode, languish the meat for about 1.5 hours. In the sleeve, the meat turns out without a crust, but this does not spoil Buzhenin at all.
Gently take out the sleeve and cut it. Remove the meat after it cools down, it can be cut.

How to cook pork baked in the oven in onion husk?

Interesting: onion husk is an unusual ingredient that adds meat not only of a piquant aroma, but also gives a rich dark copper color with a crust that cannot be done in any way with baking.

What to prepare before baking:

Piece of meat -1-1.5 kg (from any part of the pork)
Husk -with 2-3 bulbs
Spices, garlic
The carrot is small -1 PC.

How to bake:

The meat is prepared for baking, it should be washed and unwanted to remove it from it.
Then stuff the meat to your liking
You can bake such meat in a sleeve or foil
Before baking, the meat can be marched for a while, or you can simply wipe with spices and salt.
Pour the meat with dry and clean brown husks
Wrap with foil (put in the sleeve) and send it to the oven.
Keep there 1-1.2 hours at 200 degrees
After cooling a piece of meat, remove the husk from it

How to cook pork baked in the oven in a beer

Interesting: this dish can be safely called festive. It is easy to prepare, the marinade carefully impregnates the entire piece. In hot and cold, Buzhenin is excellent.

What to prepare:

Fat pork -a piece up to 2 kg. (Oshek is desirable)
Spices(mixture to taste) - small handful
Garlic -1 small head
Carrot -1 PC. (small)
Beer -1 bottle in glass (dark, unfiltered)

How to bake:

Prepare a piece of meat, carefully stuff it with garlic and carrots, as deeply as possible and more often.
Put the meat in a deep large bowl and pour it with beer (it should be marinated for at least several hours).
After that, remove the meat from the marinade, rub with spices, salt and wrap it in foil (you can also in a culinary sleeve).
The meat is baked for a long time 2-2.5 hours (at a temperature of 180, not more than 200 degrees).

How to cook pork baked in the oven in with mustard

Interesting: mustard will add a pleasant piquancy and severity. Depending on preferences, you can use sharp Russian mustard or French grain.

What to prepare:

A piece of meat -1.5-2 kg. (you can fat or lean)
Mustard is acute - 1 tsp
Mustard grain - 2 tbsp.
A mixture of sharp peppers - 1 tsp
Bay leaf - 2 pcs.
Garlic head
Small carrot - 1 PC.

How to bake:

Prepare a piece of meat for baking, carefully overtime it with garlic and carrots (they can be collapsed in salt or pepper).
Rub the meat with spices and salt (to taste)
The bay leaf should be chopped with a stupa and also wipe the meat with them with mustard.
Wrap a piece in foil from the rule bake for 2 hours at 180 degrees (no more).
After 1-1.2 hours of baking, you can expand the bundle so that it can find a crust.

How to cook boiled pork bouzenin?

Interesting: boiled Buzhenina can also turn out to be very juicy and tasty. Of course, she will not be able to have a crust, but if you pick up the right oily piece of meat, you will not regret that you have chosen this particular recipe. For boiled Buzenina, a marble shake or Pashin is perfect.

How to cook:

Prepare a piece of meat and stuff it to your liking.
Grate a piece of meat with salt and any spices
Put the meat in cellophane (several layers of food stumps).
Tie tightly so that when cooking, the water can not leak inside.
Boil water and dip the meat into it
Cook over low heat, then turn it off and hold it until cool.
After that, remove all the ticks and cut portioned meat with slices.

Important: by preparing meat in this way (in cellophane) you can maintain all its juiciness and not boil, as if it were ordinary cooking.

How to cook pork bozenin in a slow cooker: Recipe

Important: the slow cooker is also suitable in order to prepare a delicious bozenina at home.

What do we have to do:

Buy the fat part of the meat and prepare it, removing the veins and film.
Break the meat thoroughly, trying to do it as deeply and abundantly as possible.
Grate the meat on all sides by any spices and salt (very little). You can marinate the meat or coat with mustard.
The multicooker bowl can be lubricated with oil, but not poured a lot.
Put the meat on the bottom and turn on the "Frying" mode for 30-40 minutes.
All this time, you should not bother the meat and only after 40 minutes turn it on the second side and hold the same amount.
Then take out the meat, cool and cut portions.

Buzhenina can also be prepared in a slow cooker

How to make a homemade pork bozenin in the oven juicy and tasty: tips

Tips:

To make Buzhenina juicy, you should choose the right meat. Meat without veins and bones is best suited.
Another secret is the preparation of meat, which implies its washing, drying and removal of unwanted parts (veins, bones, film).
You can give the meat a pleasant taste shade with the help of spies and pickling.
In order for the meat to preserve its juice, bake it wrapping it in foil and only half an hour before the end can be opened so that the crust is fried.
Grate the meat evenly with spices and do not use much salt.
Bake at an average temperature, the small does not bake meat, and the high will overdose.

What spices to use for the preparation of pork tube?

Tips:

Muscat -you can use already ground or whole nutmeg, which rubs on a fine grater.
Rosemary -dried spice or fresh fragrant twigs is suitable.
Black pepper -you can grind the pepper with peas or use already ground (both black and fragrant).
A mixture of peppers -sharp or not
Oregano -add fragment and spice meat
Dry mustard -a small amount for severity and piquancy.
Bay leaf -they can be covered with meat or grind in a stupa in a crumb.
Sesame -add a thin fragrance to the meat
Kari -in small quantities, it is suitable not only for chicken, but also for pork.
Dried basil -give a spicy "note" meat
Coriander -dried and ground

Delicious sauce recipe for pork bozenin

Mustard sauce:

Mix 1 tsp. mustard from 1 tbsp. mayonnaise and 1 tbsp. olive oil.
Add a pinch of black or a mixture of peppers
Pour a pinch of nutmeg

Tomato sauce:

One tomato should be blanched and cleaned of the skin
Chop the pulp on the cubes and put in the oil (1 tbsp) in the pan.
Tomach the pulp for 5 minutes until it becomes homogeneous.
Squeeze the garlic tooth, add a pinch of pepper and a couple of a pinch of salt.
Raise the sauce, add finely chopped greens before serving.

Mushroom sauce: