📝 About This Recipe
Buzhenina is a timeless Russian classic, a succulent centerpiece that has graced festive tables since the 16th century. Traditionally made from a whole pork collar or shoulder, it is deeply infused with slivers of garlic and black pepper, then slow-roasted until it reaches a melt-in-your-mouth tenderness. Whether served hot as a grand main course or chilled and sliced thin for a gourmet deli-style sandwich, its aromatic crust and juicy interior represent the very heart of Slavic comfort food.
🥗 Ingredients
The Meat
- 2.5 kg Pork shoulder or neck (collar) (well-marbled, at room temperature)
Aromatic Studding
- 2 heads Garlic (peeled and sliced into long, thin slivers)
- 1 tablespoon Black peppercorns (whole)
- 1/2 piece Carrot (cut into thin matchsticks for extra color and flavor)
The Spice Rub
- 2 tablespoons Coarse sea salt
- 1 tablespoon Freshly cracked black pepper
- 2 tablespoons Dijon mustard (adds a sharp tang and helps the crust form)
- 1 tablespoon Honey (for subtle sweetness and browning)
- 1 teaspoon Dried marjoram
- 1 teaspoon Dried thyme
- 1/2 teaspoon Ground coriander
- 1 teaspoon Smoked paprika (for a hint of depth)
- 3 pieces Bay leaves (finely crushed)
- 2 tablespoons Vegetable oil
For Roasting
- 1/2 cup Dry white wine or water (for the roasting pan)
👨🍳 Instructions
-
1
Pat the pork dry thoroughly with paper towels. Removing surface moisture is crucial for achieving a good sear and allowing the rub to stick.
-
2
Using a long, narrow knife, make deep vertical incisions (about 2-3 inches deep) all over the pork, spacing them about an inch apart.
-
3
Insert a sliver of garlic, a matchstick of carrot, and a whole peppercorn into each incision. Push them deep into the meat so they don't fall out during roasting.
-
4
In a small bowl, whisk together the mustard, honey, oil, sea salt, cracked pepper, marjoram, thyme, coriander, paprika, and crushed bay leaves to create a thick paste.
-
5
Massage the spice paste vigorously all over the pork, ensuring every crevice is covered. For the best flavor, wrap the meat tightly in plastic wrap and refrigerate for at least 12 hours (or up to 24 hours).
-
6
Remove the meat from the refrigerator 1 hour before cooking to bring it to room temperature, which ensures even roasting.
-
7
Preheat your oven to 160°C (325°F). A lower temperature is key to the 'slow-roast' texture of authentic Buzhenina.
-
8
Place the pork on a large sheet of heavy-duty aluminum foil. Pour the white wine or water around the base of the meat, then wrap the foil tightly to create a sealed pouch.
-
9
Place the foil-wrapped pork in a roasting pan and bake for approximately 2 hours. The internal temperature should reach about 65°C (150°F) at this stage.
-
10
Carefully open the foil (watch out for hot steam) and fold the edges down to expose the top of the roast. Increase the oven temperature to 200°C (400°F).
-
11
Baste the meat with the collected juices from the bottom of the foil and roast for another 15-20 minutes until a dark, golden-brown crust has formed.
-
12
Remove from the oven and transfer the pork to a cutting board. Tent loosely with foil and let it rest for at least 20 minutes to allow the juices to redistribute.
💡 Chef's Tips
For the most authentic flavor, use pork neck (collar) as the fat marbling keeps the meat incredibly moist during the long cook. Always use a meat thermometer; pork is perfectly juicy when it reaches an internal temperature of 71°C (160°F) after resting. If you plan to serve this cold as deli meat, let it cool completely at room temperature and then chill it in the fridge overnight before slicing. Do not discard the pan juices! Strain them and serve as a light jus or use them to flavor a gravy. Ensure the garlic slivers are pushed deep into the meat to prevent them from burning and becoming bitter on the surface.
🍽️ Serving Suggestions
Serve thick hot slices alongside boiled baby potatoes tossed in butter and fresh dill. Accompany the meat with a side of pungent Russian 'Khren' (horseradish sauce) or spicy brown mustard. For a traditional Zakuski (appetizer) spread, slice the chilled Buzhenina thin and serve on dark rye bread with pickled cucumbers. Pair with a crisp, cold vodka or a robust kvass to cut through the richness of the pork. A side of fermented cabbage (sauerkraut) provides the perfect acidic balance to the savory roast.