Russian Pork Roast Recipes

ULTIMATE PORK ROAST RECIPE

Steps:

• First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
• Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
• Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
• In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
• Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
• In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
• Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
• Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
• Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
• Serve pork roast sliced and with veggies and extra gravy.

RUSSIAN PORK ROAST

Steps:

• Preheat oven to 425 degrees F (220 degrees C).Preheat oven to 350 degrees F (175 degrees C).
• Cut pork into 1/4-inch slices lengthwise, stopping 1/2-inch from the bottom, so it can fan out like a book. Stuff tomatoes, onion, and Gouda cheese in between the slices.
• Combine garlic and salt in a bowl, then stir in mustard and pepper. Spread mixture all over the pork. Press pork slices firmly together and wrap in aluminum foil.
• Bake in the preheated oven for about 1 hour 30 minutes. Uncover and continue baking until nicely browned, about 30 minutes more.

RUSSIAN/GEORGIAN PORK SHASHLYK

Steps:

• Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The marinade should cover most of the meat. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion.
• Cover and refrigerate for 3-4 hours.
• Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces. You can also alternate meat with onion rings, cherry tomatoes or other vegetables if you like.
• Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn. Test for readiness by cutting through the meat - it must be medium-well to well done, very juicy and not overcooked.
• Serve with sliced tomatoes, peppers, raw onion rings, radishes and whole springs of parsley and cilantro.
• You will end up with a lot of leftover sliced onions from the marinade. It's delicious fried on a pan or grilled and may be served as a side for your shashlyk.

RUSSIAN PORK CHOPS

Steps:

• Mix dressing ingredients together; set aside.
• Place chops in a single layer in a shallow casserole dish.
• Top with slice of onion and bell pepper.
• Pour pineapple over top and cover with Russian dressing.
• Bake covered in preheated 375°F oven for 1 hour.
• Serve over rice.

RULKA - RUSSIAN PORK KNUCKLE (рулька)

Steps:

• Slice onion in 5 mm (1/4") thick circles.
• Over medium heat (5 out of 10) heat up large 5L pot, add enough vegetable oil just to cover the bottom.
• Line the pot bottom with cut onion slices in one layer. Let it cook for 2-3 minutes.
• Add 2 tbsp of smoked paprika and stir.
• Add 2 bay leaves, 1 tsp black peppercorns, 1 tsp whole cloves, head of unpeeled garlic and horizontally cut in half. Stir it all together.
• Sprinkle in 35g of salt to help softening the onions, stir it around and cook for another 2-3 minutes.
• Put pork knuckle(s) in the pot and pour in the whole bottle (500 ml) of beer. Top it up with water just to cover pork knuckles.
• Add 2 tbsp of sugar and bring it all to simmer. Put the lid on and over low heat (1-2 out of 10) have the liquid barely simmering for 2-4 hours.
• Remove pork knuckle(s) and set on a plate. Try to set it up vertically so the skin is fully exposed. Let it cool to room temperature and then refrigerate, uncovered, for at least 8-12 hours.
• Strain the broth and save about 300 ml. Put it in airtight container and refrigerate.
• Prepare all the ingredients including precutting onions, bell pepper and garlic.
• Over high heat (10 out 10) add vegetable oil into preheated medium size sauce pan.
• Sauté onions and peppers for about 5 minutes, stirring frequently.
• Add chopped garlic, tomato puree, whole cloves, beer. Stir it all together and reduce heat to medium low (4 out of 10). Let it simmer for 5 more minutes.
• Add sugar, lemon juice and Adjika. Stir all around and let simmer for another 2-3 minutes.
• Using a stick blender, process everything together.
• Cover the sauce pan and over low heat (1-2 out of 10), slow simmer for 15 minutes.
• Pass the sauce through the sieve and let it cool to room temperature.
• Pour the saved broth into a ceramic or glass dish with a low side. Place pork knuckle in the dish, ideally in vertical orientation exposing the skin all the way around.
• Preheat the oven at 170ºC (340ºF), convection oven, circulation fan on.
• Roast Rulka for 3 1/2 to 4 hours. Monitor the liquid level in the baking dish and add water as needed.
• After 3 hours, baste the Rulka at least once with the juices and let it roast for another 30 min.
• Inspect the doneness by knocking on the rulka's skin with your finger nail. If it makes a hollow sound it is done, if not let it roast a little longer until that is accomplished.
• Let the Rulka rest for at least 20 minutes before serving. Serve hot with dipping sauce.