Pork Roast Stuffed with Chicken and Herbs (Russian Buzhenina)

Steps

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  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.
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  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.
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  3. Rub pork chuck with some oil and spices mixture and leave for 2 hours.
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  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.
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  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.
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  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».
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  7. Tie it tightly with cooking or ordinary cotton string folded 4-5 times.
  
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  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!
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  9. Foil fried pork roast in a few layers.
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  10. Put it into the oven bag in case foil damages, tie its ends with clips to prevent the water from getting inside.
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  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.
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  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.
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  13. Wow! This pork roast stuffed with Chicken and Herbs is absolutely gorgeous!
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  14. Bon Appétit