Kavarma po Radomirski with Smoked Paprika and Mushrooms
80% автентично · Bulgarian Fusion
A flavorful twist on the traditional Kavarma, incorporating the smoky depth of smoked paprika and the earthy notes of mushrooms.
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Съставки
- Pork shoulder700g
- Onions2 medium
- Bell peppers (red)2
- Mushrooms (cremini or white)250g
- Tomatoes300g
- Garlic4 cloves
- Red wine100ml
- Vegetable oil40ml
- Smoked paprika1.5 tbsp
- Black pepper1 tsp
- Saltto taste
- Fresh dillfor garnish
Стъпки
- 1
Cut the pork shoulder into 2-3 cm cubes. Slice the onions and bell peppers. Slice the mushrooms. Mince the garlic. Dice the tomatoes.
- 2
Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the pork cubes. Remove pork and set aside.
- 3
Add the onions and bell peppers to the pot and sauté until softened, about 7 minutes.
- 4
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-8 minutes.
- 5
Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
- 6
Add the diced tomatoes and red wine. Scrape the bottom of the pot to deglaze.
- 7
Return the pork to the pot. Add salt and black pepper. Bring to a simmer.
- 8
Cover and bake in a preheated oven at 160°C (320°F) for 2 to 2.5 hours, or until the pork is tender. Add a splash of water if needed.
- 9
Garnish with fresh dill before serving.
