Buzhenyna

Ingredients

Brine

• 2 kgboneless pork shoulder or leg, in one piece with its fat cap
• 2 litreswater
• 120 gsalt
• 2 tbspsugar
• 1 tbspblack peppercorns
• 4bay leaves
• 6allspice berries

To stud and rub

• 1whole head garlic, cloves cut into slivers
• 2carrots, in matchsticks, optional
• 1 tbspblack pepper
• 1 tspground coriander
• 2 tspdried marjoram
• 2 tbspmustard
• 1 tbspoil

To serve

• black bread
• horseradish, mustard
• pickles

Directions

1. Dissolve the salt and sugar in the water with the peppercorns, bay and allspice, cool completely, and submerge the pork for 24 hours in the fridge.
2. The brine is what makes buzhenyna sliceable cold. Unbrined pork roasted and chilled goes dry and grey in the middle; brined, it stays pink and moist right through.
3. Lift it out, pat it dry, and pierce it deeply all over with a thin knife, pushing a sliver of garlic into each hole — and a matchstick of carrot too, if you want the sliced colour.
4. Push the garlic right into the middle of the joint, not just under the surface. Garlic near the surface burns; garlic in the centre perfumes the whole thing.
5. Score the fat cap in a diamond pattern without cutting into the meat.
6. Rub all over with the mustard, oil, pepper, coriander and marjoram.
7. Roast at 220°C (425°F) for 20 minutes to colour the fat, then drop to 150°C (300°F) and cook for about two hours.
8. Go by temperature, not time: it is done at 71°C (160°F) in the centre. Past 75°C (167°F) it starts to dry and will crumble rather than slice.
9. Wrap it in foil and let it cool completely at room temperature, then refrigerate at least six hours. Slicing it warm tears the meat.
10. Slice thin and cold, and serve with black bread, horseradish and pickles. It keeps five days.

Technique

• Brine 24 hours, stud deep, cook to 71°C (160°F).
• Cool completely before slicing. This dish is cold food.
• Keep the fat cap on. It bastes the joint and is eaten with the slice.

Substitutions

• Pork neck, which is fattier and more forgiving.
• Beef, which is done in some households though it needs longer.
• Wrapped in dough and baked, an older method that seals the joint completely.

Variations

• The Russian buzhenina and Polish schab pieczony are the same preparation.
• Served hot with baked potatoes, though cold is the traditional way.

History

An old Slavic preparation of salted, garlic-studded pork baked slowly and served cold, a fixture of holiday tables.

Frequently asked questions

What is Buzhenyna?

Buzhenyna is a charcuterie & cured from Ukraine: pork studded with garlic, baked and eaten cold in slices. An old Slavic preparation of salted, garlic-studded pork baked slowly and served cold, a fixture of holiday tables.

How long does Buzhenyna take to make?

Buzhenyna takes 30 min plus 24 hours brining and 6 hours resting of preparation and 2 hours 30 minutes of cooking. The recipe makes serves 8, cold. It is rated easy to make.

What can I substitute in Buzhenyna?

Yes, within limits. Pork neck, which is fattier and more forgiving. Beef, which is done in some households though it needs longer. Wrapped in dough and baked, an older method that seals the joint completely.

What is the most important thing to get right in Buzhenyna?

Push the garlic right into the middle of the joint, not just under the surface. Garlic near the surface burns; garlic in the centre perfumes the whole thing.