Ingredients

For the Pork Roast:

• 1-1.5 kg (2.2-3.3 lbs) pork (recommendations: leg, shoulder, or loin cut)
• 100 ml water per 1 kg meat (for brining)
• 20 g salt per 1 kg meat (for brining)
• 1-2 carrots, cut into small sticks
• 4-6 garlic cloves, whole or halved
• Salt and pepper to taste
• Black pepper, onion powder, smoked paprika for seasoning (optional)
• Additional pinch of salt

For the Onion Base:

• 2 onions, sliced
• 20 g butter

For the Sauce:

• 2 tablespoons flour
• Drippings from roast
• 1 cup water or stock (optional for consistency)

Steps to Make Traditional Festive Pork Roast (Buzhenina)

1. Prepare the Brine:
   • Dissolve salt in the water (about 20 g salt for 100 ml of water per kilogram of meat).
   • Inject the brine solution into the pork to ensure it’s well-seasoned and retains moisture.
2. Season the Meat:
   • Using a small knife, make deep cuts into the pork. Stuff each cut with a carrot stick or a garlic clove to infuse the meat with flavor.
   • Rub the meat generously with salt, pepper, and any additional spices like onion powder, smoked paprika, or ground black pepper.
3. Marinate the Meat:
   • Wrap the pork in plastic wrap or place it in a ziplock bag, and let it marinate in the refrigerator for 12 to 24 hours for maximum flavor.
4. Prepare the Onion Base:
   • Preheat your oven to 110-120°C (230-250°F).
   • In a large oven-safe skillet or roasting pan, melt butter over medium heat.
   • Add the sliced onions and sauté for 5-7 minutes until they’re soft and lightly golden.
5. Roast the Pork:
   • Place the marinated pork on the onion bed in the skillet or pan.
   • Cover the pan with aluminum foil or an oven-safe lid (if available) and place it in the oven.
   • Roast for 4 hours. For thicker pieces, add an extra hour for each kilogram to ensure even cooking.
6. Finishing Touches:
   • Remove the pork from the oven and let it rest. If serving hot, uncover and bake at 200°C (400°F) for 10-15 minutes to achieve a golden crust.
7. Prepare the Sauce:
   • Remove the onions and drippings from the roasting pan, straining them to collect the flavorful liquids.
   • In a small skillet, toast the flour over medium heat until golden.
   • Slowly add the drippings, stirring constantly to avoid lumps. Adjust consistency with water or stock if needed.
8. Serve:
   • Slice the pork and serve with the rich sauce drizzled on top. Garnish with additional herbs if desired.

Nutrition Facts (Per Serving, Approximate)

• Calories: 320 kcal
• Carbohydrates: 5 g
• Protein: 30 g
• Fat: 20 g
• Saturated Fat: 7 g
• Fiber: 1 g
• Sodium: 800 mg
• Sugar: 3 g

Frequently Asked Questions (FAQs)

1. Can I use a different type of meat? While traditional Buzhenina uses pork, you can substitute beef or lamb, though the flavor and texture will differ slightly.
2. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. It’s delicious cold in sandwiches!
3. How do I make the roast more flavorful? For extra flavor, add bay leaves, thyme, or rosemary to the marinade or stuffing.
4. Can I use a faster cooking method? Slow roasting at a low temperature brings out the juiciness and tenderness, but you can speed it up by cooking at 180°C (350°F) for about 2 hours, checking for doneness.
5. What sides go well with this roast? Serve with mashed potatoes, roasted vegetables, or a fresh green salad.

Tips for Making the Best Buzhenina

1. Use Fresh Ingredients: Fresh garlic, carrots, and spices enhance the dish’s aroma and flavor.
2. Inject the Brine: Injecting brine into the meat instead of surface salting speeds up the marination process and prevents dryness.
3. Cook Slowly: Slow cooking at a low temperature ensures even doneness and maximum tenderness.
4. Make a Sauce with Drippings: Collect the roasting juices and onion for a flavorful sauce that enhances the dish.
5. Let It Rest: Resting the roast allows the juices to redistribute, making it easier to slice.

Storage Tips

• In the Refrigerator: Store leftover pork in an airtight container for up to 3 days. Reheat in the oven or microwave.
• In the Freezer: Freeze portions wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge before reheating.

Conclusion

Traditional Festive Pork Roast, or Buzhenina, is a wonderful centerpiece for holiday meals or special gatherings. The tender, marinated pork infused with garlic, carrots, and spices delivers a rich, hearty flavor with each bite. The slow roasting method ensures the meat stays juicy and flavorful, while the rich onion sauce adds an extra layer of savory goodness. Whether served hot or cold, this dish is a true celebration of flavors, perfect for sharing with friends and family. Enjoy this delightful recipe that’s sure to become a holiday favorite!