Real homemade pork is meat baked in the oven. I took her to the hospital. By itself, this part of the pork carcass is not greasy, rather, even dryish. So I added unsalted lard. The buzhenina turned out to be truly festive - both in appearance and in content. Most put it on any festive table.
| Cook Time | 70 minutes |
| Servings |
Ingredients
- 800 gram Pork (pork chops)
- 50 gram Lard (pork unsalted)
- 10 cloves Garlic (dried)
- 1 teaspoon Coriander
- 1 teaspoon Mustard seed
- Allspice (to taste)
- Lettuce leaves
- 1 piece Pomegranate (grain, about a tablespoon)
Ingredients
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Instructions
- Cut the fat as small as possible – it's easier to do if you had it frozen.
- Cut 8 cloves of garlic into not very thin plates.
- Mix salt and pepper. Make deep and frequent incisions in the meat. In the incisions, put pieces of bacon and garlic plates previously rolled in a mixture of salt and pepper. Thanks to this, the pork will be salted, peppered and soaked with the taste of garlic not only from the outside, but also from the inside.
- Crush the remaining two cloves of garlic with a press.
- Add the crushed garlic, coriander seeds and mustard to the remaining salt and pepper mixture.
- Coat the pork with the resulting mixture from all sides.
- Place in a baking bag or sleeve and place in a preheated 180 degree oven for 50 minutes.
- Cool the finished pork slightly, cut into wide slices and serve on lettuce leaves, garnished with pomegranate seeds.
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