Preparation: Step 1
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Prepare the ingredients for Buzenins in the oven in foil.
For this recipe, Buzenins in the oven are best suited pork with a sufficient amount of fat — I prefer a pork neck, it turns out to be especially juicy. The classic version is pork ham, but it can come out dry.
If there is no brown sugar at hand, replacing it with white is not a problem. Carefully replace olive oil with any vegetable, the taste of Buzenins in foil will not suffer from this.
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Step 2
In a small bowl, mix salt, sugar, a mixture of peppers and paprika. This is the basis of the marinade for Buzhenina, which will give the meat a rich taste.
Tip: The amount of salt is approximately 10-12% of the weight of the meat. This is optimal for a uniform salmon.
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Step 3
Pass the garlic through the press or chop finely. Garlic is an important part of the marinade for pork, it adds meat a bright aroma. You can use dried, but fresh works better.
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Step 4
In a bowl, mix prepared spices and garlic with olive oil. It turns out a fragrant paste — it is with it that we will rub the meat before baking the Buzhenin in the oven.
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Step 5
It is good to coat a piece of pork with the mixture obtained from all sides, as if massaging meat — spices should penetrate the fibers.
To break the bay leaf into several parts and also distribute the meat — it will give a thin aroma when baking.
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Step 6
Tighten the meat with a food film and put in the refrigerator to pickle.
💡 Council: Do not forget to turn the meat at least once in the process of pickling — this will ensure the uniformity of taste.
If you skip the marveling stage, then after baking the pork will be crossed from above and fresh inside, so do not rush.
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Step 7
Heat the oven to 180 degrees. Put the barbed Buzhenin on a large piece of foil.
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Step 8
Firmly wrap the meat in foil, put in a heat -resistant shape and pour a little water to the bottom.
You can, of course, without water, but this is a 100 percent guarantee that the bottom of the meat does not dry.
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Step 9
Bake meat for about 2 hours. If you have a thermal subsion, focus on temperature: at 70 ° C inside the pork is completely ready.
💡 Council: In the process of baking inside the foil, delicious, saturated broth forms. Do not rush to pour it — this is a great basis for the sauce for meat or homemade soup.
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Step 10
That's it, Buzhenina in the oven in foil is ready.
Since Buzhenina tolerates the frost perfectly, it is profitable to cook a couple of pieces at once. One ate hot, the other was left on the cold, and the third was frozen in reserve.
All pleasant appetite and delicious Buzenins!
📌 And if you like to cook pork in the oven, be sure to look into our A selection of the best recipes with photos and videos.
