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Boiled Bukenina (Spiced Pork)

A meat dish that's versatile in every way. Fragrant, juicy bukenina can be made for a holiday table or for a family dinner. Chilled, it's a great appetizer. And as a hot main course, homemade bukenina rounds out any side dish.

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Boiled pork pork
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 % 7 g
Fats 53 % 9 g
Carbohydrates 6 % 1 g
112 kcal
GI: 100 / 0 / 0
  • When making boiled bukenina, pay special attention to choosing the meat. It's important that the meat is fresh and chilled — that is, not frozen before cooking. It's best to use a piece without sinew or bone. But the meat does need to have some fat marbling, so the bukenina comes out tender and juicy. The neck or ham is a great choice. Wash the meat well. Tie the piece of meat with kitchen twine so it keeps its compact shape while cooking. Peel and wash the onion and make a cross-shaped cut in it. Peel and wash the carrot and cut it into large pieces. Bring water to a boil in a suitable pot and add the prepared vegetables and meat. The meat should be completely covered with water. Bring it to a boil. Simmer the meat over low heat for 40 minutes. Salt the broth and add the allspice, bay leaf, and oregano. Cook the meat for another hour until done. Take the pot off the heat and leave the meat in the broth until it cools completely. During this time the meat will soak up the spices well. Take the cooled meat out of the broth and carefully cut away and remove the twine. Peel and wash the garlic, then press it through a garlic press or grind it in a mortar. Combine the garlic with the paprika and coriander and add ground black pepper. Mix everything well. Rub the meat thoroughly on all sides with the mixture. Wrap the bukenina in foil and refrigerate it for 10–12 hours so the meat soaks up the flavor and aroma of the spices and seasonings. Slice the finished bukenina into portions. Serve it hot or cold. Enjoy your meal! The meat came out very tender, with a light, subtle flavor of spices. Considering most people's preferences, I didn't use garlic; with it, of course, the bukenina would have a richer, more piquant flavor. You can use any pork spices you like. Boiled bukenina can be used as a salad ingredient or for making sandwiches. This versatile dish pairs with any fresh vegetables. Hot or cold, bukenina can be accompanied by any sauce. We liked it with tomato, which nicely brings out the flavor of the spiced pork.

Caloric content of the products possible in the composition of the dish

  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Pork - bone-in chop - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar ham - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Paprika - 289  kcal/100g
  • Dried oregano - 306  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Allspice - 263  kcal/100g

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