Свинско по манастирски (Traditional Pork Monastery Style)
Традиционно ястие · Bulgarian
A classic Bulgarian dish featuring tender pork slow-cooked with prunes, onions, and spices, creating a rich, savory, and slightly sweet flavor profile. Traditionally prepared in monasteries, it's known for its comforting and hearty nature.
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Съставки
- Pork shoulder1 kg
- Prunes (pitted)200 g
- Onions2 large
- Garlic4 cloves
- Red wine200 ml
- Bay leaves2
- Black peppercorns1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Vegetable oil2 tbsp
Стъпки
- 1
Cut the pork shoulder into large cubes (about 3-4 cm). Season generously with salt and black pepper.
- 2
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cubes on all sides until browned. Remove pork and set aside.
- 3
Add chopped onions to the pot and sauté until softened and lightly caramelized, about 8-10 minutes.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Return the pork to the pot. Add the pitted prunes, bay leaves, and black peppercorns.
- 6
Pour in the red wine and enough water to almost cover the meat and prunes. Bring to a simmer.
- 7
Cover the pot, reduce heat to low, and simmer gently for at least 2.5 to 3 hours, or until the pork is very tender. Add more water if the sauce becomes too thick.
- 8
Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed.
- 9
Serve hot, traditionally in earthenware dishes, garnished with fresh parsley.
