Pork Kavarma
Tender pork, sweet pepper and leek, slow-baked in a wine-tomato sauce, come together in a warming Bulgarian dish with a rich, homemade flavor.
Ingredients
- pork (boneless shoulder)600 g
- leek3 stalks
- red bell pepper2 pcs
- green bell pepper2 pcs
- garlic2 cloves
- sunflower oil45 ml
- butter30 g
- dry red wine100 ml
- vegetable broth330 ml
- tomato paste2 tbsp
- ground sweet paprika1 tbsp
- dried savory0.5 tsp
- fresh parsley15 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Preheat the oven to 200°C. Cut the pork shoulder into cubes about 3 cm, slice the leek into thick rings, cube the sweet pepper, and finely mince the garlic.
In a large ovenproof skillet, heat the oil together with the butter. Sear the pork in batches over medium-high heat until golden brown, then transfer to a plate.
In the same skillet, sauté the leek and garlic for 5–7 minutes, until the leek softens.
Add the sweet pepper, paprika, savory, and tomato paste; stir and cook for 2–3 minutes. Pour in the red wine, return the pork to the pan, and simmer for 3–5 minutes to let some of the wine evaporate.
Transfer the mixture to a deep baking dish, pour in the vegetable stock, and season with salt and black pepper. Cover with a lid or foil.
Bake for 90 minutes at 200°C, until the pork is tender and the sauce is thick and rich.
Sprinkle the finished kavarma with fresh parsley and serve hot.
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