Roast pork made from marinated meat

Ingredients for 6 servings:

• 2 pieces of pork loin, total approx. 1.5 kg, alternatively pork loin or pork butt
• 2 ½ liters of water
• 100 g salt
• 40 g sugar
• 10 peppercorns
• 2 bay leaves
• 5 carnations
• 1 tsp pepper, finely ground
• 1 tsp cinnamon powder
• 1 tsp coriander powder
• 1 tsp oregano
• 1 tsp. clove powder
• 1 pinch of chili powder
• 5 cloves garlic
• some oil

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 2 hours; Total time approx. 3 days 2 hours 20 minutes

Buzhenina, juicy and spicy, traditional Ukrainian cuisine

Bring the marinade with peppercorns, cloves, and bay leaves to a boil, dissolve the salt and sugar in it, and let it cool. Place the meat in the cooled marinade and refrigerate for 3-4 days. (You can, of course, use just one piece of meat; it should be worth the effort.) Remove the pieces of meat from the marinade and pat dry. Before cooking, rub the meat with the finely ground spices (pepper, cloves, cinnamon, coriander, chili, oregano, etc.), the crushed garlic, and a little oil. Do not add any salt during this preparation step. Place the roast in a roasting bag with a cup of water and finish cooking in a preheated oven at 180-200°C for about two hours. Note: Roast pork made from marinated meat (Ukrainian: buzhenina) is served as a cold cut and is a traditional Ukrainian dish on every festive table, especially at Easter and Christmas. The marinated roast will keep for a good week and can be eaten as a cold cut on bread for breakfast or a snack.