Traditional Kavarma po Radomirski
Традиционно ястие · Bulgarian
A classic Bulgarian slow-cooked stew featuring tender pork, vegetables, and aromatic spices, traditionally baked in a clay pot.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Pork shoulder800g
- Onions2 large
- Bell peppers (red and green)2
- Tomatoes400g
- Carrots2 medium
- Garlic4 cloves
- White wine150ml
- Vegetable oil50ml
- Paprika (sweet)1 tbsp
- Black pepper1 tsp
- Saltto taste
- Bay leaf1
- Fresh parsleyfor garnish
Стъпки
- 1
Cut the pork shoulder into 2-3 cm cubes. Chop the onions, bell peppers, and carrots. Mince the garlic. Dice the tomatoes.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 3
In the same pot, sauté the onions, bell peppers, and carrots until softened, about 8-10 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the diced tomatoes and sweet paprika. Cook for 5 minutes.
- 6
Return the pork to the pot. Add the white wine, bay leaf, salt, and black pepper. Bring to a simmer.
- 7
Transfer the mixture to a traditional clay pot (gyuvetche) or a Dutch oven. Cover tightly.
- 8
Bake in a preheated oven at 160°C (320°F) for 2.5 to 3 hours, or until the pork is very tender. Add a little water if it looks too dry during cooking.
- 9
Remove the bay leaf. Garnish with fresh parsley before serving.
