Regional Свинско по манастирски with Mushrooms and Smoked Paprika
65% автентично · Bulgarian Fusion
A creative twist on the classic, incorporating earthy mushrooms and the smoky depth of paprika, offering a more complex flavor profile while maintaining the essence of the original dish.
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Съставки
- Pork shoulder800 g
- Prunes (pitted)150 g
- Mushrooms (e.g., cremini, sliced)250 g
- Onions2 medium
- Garlic3 cloves
- Smoked paprika1 tbsp
- Dry white wine150 ml
- Beef broth300 ml
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Wateras needed
- Butter1 tbsp
- Vegetable oil1 tbsp
Стъпки
- 1
Cut pork shoulder into large cubes. Season with salt and pepper.
- 2
Heat vegetable oil in a Dutch oven over medium-high heat. Sear pork until browned. Remove and set aside.
- 3
Add butter to the pot. Sauté sliced mushrooms until golden brown. Remove and set aside.
- 4
Add chopped onions to the pot and cook until softened. Add minced garlic and cook for 1 minute.
- 5
Stir in smoked paprika and cook for 30 seconds until fragrant.
- 6
Return pork to the pot. Add pitted prunes, bay leaf, sautéed mushrooms, white wine, and beef broth.
- 7
Bring to a simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours, or until pork is tender. Add water if needed.
- 8
Remove bay leaf. Adjust seasoning.
- 9
Serve hot, garnished with fresh dill.
