Pork Kavarma with Mushrooms and Smoked Bacon
65% автентично · Bulgarian-inspired
A richer, more complex variation of pork kavarma, incorporating earthy mushrooms and savory smoked bacon for added depth of flavor.
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Съставки
- Pork shoulder800g
- Smoked bacon150g
- Onions2 large
- Bell peppers (red)1
- Mushrooms (e.g., cremini)250g
- Tomatoes300g
- Garlic3 cloves
- Dry red wine100 ml
- Tomato paste1 tbsp
- Smoked paprika1 tsp
- Black pepper1 tsp
- Saltto taste
- Vegetable oil2 tbsp
- Fresh thymefor garnish
Стъпки
- 1
Cut pork shoulder into 2-3 cm cubes. Season with salt and pepper.
- 2
Dice the smoked bacon. Slice onions, bell peppers, and mushrooms. Mince garlic.
- 3
In a Dutch oven or heavy pot, cook bacon over medium heat until crisp. Remove bacon bits and set aside, leaving rendered fat in the pot.
- 4
Add pork cubes to the pot and brown on all sides. Remove pork and set aside.
- 5
Add onions and bell peppers to the pot. Sauté until softened, about 5 minutes.
- 6
Add mushrooms and cook until browned. Stir in minced garlic, tomato paste, and smoked paprika. Cook for 1 minute.
- 7
Return pork to the pot. Add chopped tomatoes and red wine. Bring to a simmer.
- 8
Cover tightly, reduce heat to low, and simmer for 2-2.5 hours, or until pork is tender. Add a little water if needed.
- 9
Stir in the cooked bacon bits. Adjust seasoning with salt and pepper. Garnish with fresh thyme.
