Summary

Ingredients

• 2 piece (s) pork nuts total approx. 1.5 kg, alternatively pork loin or pork neck

For the marinade:

• 2 ½ liters water
• 100 g salt
• 40 grams sugar
• 10 peppercorns
• 2 bay leaves
• 5 carnation (s)

Also: (to rub in)

• 1 teaspoon pepper, finely ground
• 1 teaspoon cinnamon powder
• 1 teaspoon coriander powder
• 1 teaspoon oregano
• 1 pinch clove powder
• 1 pinch chili powder
• 5 cloves garlic
• some oil

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Instructions

1. Bring the marinade with peppercorns, cloves and bay leaves to the boil, dissolve the salt and sugar in it and allow to cool.
2. Put the meat in the cooled marinade and place in the refrigerator for 3 - 4 days. (Of course you can also just take a piece of meat, only the work should be worthwhile.)
3. Remove the pieces of meat from the marinade and pat dry. Before cooking, rub the meat with the finely ground spices (pepper, clove, cinnamon, coriander, chilli, oregano, etc.), the pressed garlic and a little oil. Do not use any more salt in this preparation step.
4. Put the roast in the roasting tube with a cup of water and cook in the preheated oven at 180 - 200 ° C for about two hours.
5. Note: The roast pork made from marinated meat (ukr. Buzhenina) is served as cold cuts and is traditionally part of every festive table in the Ukraine, especially at Easter and Christmas. The marinated roast can be kept for a good week and can e.g., be eaten as cold cuts on bread for breakfast / Vespers.