Baked Pork Neck (Buzhenina) in the Oven – Simple Step-by-Step Recipe

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Meat baked in a large piece is always excellent for both hot serving and cold cuts. Thanks to its moderate fat content, pork neck remains juicy even after prolonged baking. Homemade buzhenina is much more flavorful than store-bought, and it's not difficult to prepare at all! We share a proven step-by-step recipe that everyone will love!

Preparation time: 4 hours.
Servings: 8.

Ingredients

• 1.8 kg pork neck;
• 6 cloves garlic;
• 2 tablespoons Dijon mustard;
• 2 tablespoons vegetable oil;
• 1 teaspoon sweet paprika;
• 1 teaspoon dried marjoram;
• 1 teaspoon ground coriander;
• 1/2 teaspoon ground black pepper;
• 2 teaspoons salt.

Step-by-Step Recipe

1. Wash and pat dry the pork neck with paper towels. Make deep incisions all over the surface of the meat with a knife.
2. Peel and slice the garlic thinly, then insert the slices into these incisions.
3. Mix Dijon mustard, vegetable oil, salt, and all spices with aromatic herbs. Thoroughly rub the meat and leave to marinate for 2 hours in the refrigerator, or even overnight.
4. After marinating, transfer the pork to a baking dish and cover tightly with foil.
5. Bake for approximately 1 hour 40 minutes in the oven at 170 degrees Celsius (340 degrees Fahrenheit). Then remove the foil and bake the buzhenina for another 20 minutes. On average, the estimated cooking time for pork neck is 45-50 minutes per 1 kilogram.
6. Before slicing, be sure to let the buzhenina cool completely.