Pork "Vinen Kebap" with Mushrooms
60% автентично · Bulgarian-inspired
A creative twist on "Vinen Kebap", substituting beef with tender pork and adding earthy mushrooms for a different flavor dimension, still braised in red wine.
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Съставки
- Pork shoulder1 kg
- Dry red wine500 ml
- Mushrooms (e.g., cremini)300g
- Onions2 medium
- Garlic cloves3
- Pork or beef broth300 ml
- Tomato paste1 tbsp
- All-purpose flour2 tbsp
- Olive oil3 tbsp
- Bay leaves1
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Cut pork into 2-3 cm cubes. Season with salt and pepper.
- 2
Heat olive oil in a Dutch oven over medium-high heat. Brown the pork cubes in batches. Remove and set aside.
- 3
Slice mushrooms and chop onions. Mince garlic.
- 4
Add onions to the pot and sauté until softened, about 5 minutes.
- 5
Add mushrooms and cook until browned, about 7-10 minutes.
- 6
Stir in tomato paste and minced garlic, cook for 1 minute.
- 7
Sprinkle flour over the vegetables and mushrooms, stir for 1 minute.
- 8
Pour in red wine, bring to a simmer, and cook for 5 minutes, scraping the bottom.
- 9
Return pork to the pot. Add broth and bay leaf. Bring to a simmer.
- 10
Cover and simmer on low heat for about 2 hours, or until pork is tender.
- 11
Remove bay leaf. Adjust seasoning. Serve hot.
