photo: Pork Roast Stuffed with Chicken and Herbs (Russian Buzhenina)

Pork Roast Stuffed with Chicken and Herbs (Russian Buzhenina)

Pork roast is a dish widespread in Russian cuisine. Tender and flavoured meat is usually served cold, but if you can’t wait, you can taste it hot. It is served with traditional russian seasonings which take your breath away. A juicy piece of pork studded and flavoured with slivers of garlic, fresh parsley and rubbed with aromatic spices.
240 min
15 servings


  • Pork chuck
    1-1,5 kg
  • Chicken fillet
    1-2 pcs
  • Salt
    - to taste
  • Olive oil
    50 ml
  • Garlic
    5-6 clove
  • Black pepper
    - to taste
  • Bay leaf
    2 pcs


  • 1. Wash a piece of pork chuck and drain it with paper towels. Then make equal cuts through over so that you can open them like a book. The quantity of cuts depends on the size of pork chuck (3-6 pcs) and the quantity of chicken fillet slices which you want to put there. In our case there are 5 cuts over the chuck.
  • 2. Let’s cook mixture of some salt, thyme, pork rub and black pepper for chuck marinade. Combine dry ingredients and add 50 ml of any oil.
  • 3. Rub pork chuck with some oil and spices mixture and leave for 2 hours.
  • 4. Prepare chicken fillet until the time of marinating finishes. Slice it finely like you do it for chicken chops. Each slice must be 4-5 mm thick, if they are thicker it is better to beat them with a steak hammer to make fine layers inside the pork.
  • 5. When the chuck marinades completely, put chicken slices into the chuck cuts. Put slices of garlic over the chicken randomly and come over to the next cut.
  • 6. This way put all the chicken slices into the pork cits and don’t forget about the garlic. In the end you get this meat «book» with red and white «pages».
  • 7. Tie it tightly with cooking or ordinary cotton string folded 4-5 times.
  • 8. Fry the pork roast in the frying pan with 3-4 spoons of oil until golden brown (about 6-8 minutes for each piece). This way we a kind of keep meat juice inside and while baking the pork roast remains moist!
  • 9. Foil fried pork roast in a few layers.
  • 10. Put it into the oven bag in case foil damages, tie its ends with clips to prevent the water from getting inside.
  • 11. Put the bad with pork roast in the deep baking dish or any suitable dish. Pour some water at the bottom of baking dish at the level of 2 cm. It will prevent pork roast from darkening from below and decrease hot dry air inside the oven a bit.
  • 12. Preheat the oven to 475F-500F and roast the pork for 20 minutes, then bring the temperature down to 375F and roast 1 hour 10 minutes or until the meat thermometer registers 145F-150F. Let it rest for 10-15 minutes and serve with mashed or roasted potatoes.
  • 13. Wow! This pork roast stuffed with Chicken and Herbs is absolutely gorgeous!
  • 14. Bon Appétit