Traditional Bulgarian Pork Kavarma
Традиционно ястие · Bulgarian
A classic Bulgarian slow-cooked pork stew, traditionally prepared in a clay pot with a sealed lid. Features tender pork, onions, peppers, tomatoes, and aromatic spices, simmered to perfection.
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Съставки
- Pork shoulder1 kg
- Onions3 large
- Bell peppers (red and green)2
- Tomatoes400g
- Garlic4 cloves
- Dry white wine150 ml
- Tomato paste2 tbsp
- Paprika (sweet)1 tbsp
- Black pepper1 tsp
- Saltto taste
- Bay leaf2
- Vegetable oil3 tbsp
- Water100 ml
Стъпки
- 1
Cut the pork shoulder into 2-3 cm cubes. Season generously with salt and black pepper.
- 2
Slice the onions and bell peppers. Mince the garlic.
- 3
Heat 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.
- 4
Add sliced onions and peppers to the pot. Sauté until softened, about 5-7 minutes.
- 5
Stir in minced garlic, tomato paste, and paprika. Cook for 1 minute until fragrant.
- 6
Return the pork to the pot. Add chopped tomatoes, white wine, bay leaves, and water. Stir to combine.
- 7
Bring the mixture to a simmer, then cover tightly. Reduce heat to low and cook for at least 2-3 hours, or until the pork is very tender. Stir occasionally and add more water if it becomes too dry.
- 8
Adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.
