Shynka (baked ham) is a traditional Ukrainian dish. It is cooked of piece of meat (chiefly of pork) seasoned with salt, pepper, minced garlic and other spices before baking it in the oven.
As many Ukrainian dishes, the shynka has it overseas analogues. Therefore, Austria and Germany boasts Schweinsbraten, and Quebec has rôti de porc, which literally means “baked pork”. In Russia, it is made of mutton or even bear meat and it is called buzhenina.
The shynka is traditionally baked in aluminum foil. Therefore the meat is wholly steamed; then it is baked soft and almost melts in the mouth. Some housewives prefer to cook shynka in the pastry.
It tastes best both hot and cool.
Ingredients
Pork 750 g
Mayonnaise 50 g
Mustard 20 g
Garlic 40 g
Hog casing 120 g
Salt 1 pinchs
Allspice to taste
Ajika 10 g
Carrot 80 g
Stages of cooking
1
Rinse the pork and make several pockets in it with a tip of a knife.
2
Put the carrot and garlic into the pockets.
3
Season the meat with mustard and mayonnaise.
4
Roll the meat into the aluminum foil.
5
Do it thoroughly wrapping edges of the foil inside so it will help to catch the meat juice.
6
Do it thoroughly wrapping edges of the foil inside so it will help to catch the meat juice.
7
After 40 mins, pull the meat out. Season it with ajika.
8
Wrap the seasoned meat in hog casing and cook for 10-15 mins therefore the fat will melt and brown.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
It is popular Ukrainian home recipe. This appetizer is very nutritious and beneficial; however it can be served during fasting. The dish is very easy-to-cook and won’t take long to be made. It could be served as both appetizer and side dish.
Sauerkraut is national Ukrainian dish that is served to both, festive and everyday table. It is not only very tasty, but extremely healthy as well: sauerkraut contains various vitamins and microelements necessary for human body.
Sauerkraut is very easy to cook and includes just three components: white cabbage, carrot and salt. Some Ukrainian housew
The porcini are widespread and commonly appraised in the Carpathian Mountains because of its inimitable fragrance and exquisite flavor. That is why the majority of Hutul dishes are made with porcini.
Many people tend to associate the stuffed goose with a holiday. Firstly, because this dish looks festive and imposing, secondly, it is very delicious and mouth-watering. The recipe itself is very simple; however it requires lots of time and preparation because the goose should be marinated from night to soak in necessary amount of spices. There are
