Entree: Bulgaria – Central Culinary Region – Свинско с праз ➤ Svinsko s praz (Pork pieces slowly cooked with leeks in a paprika-tomato braise)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 1 tbsp (14 g) unsalted butter
- 2 large leeks, white and light green parts only, sliced into 1/2-inch (1.25 cm) rounds, about 10 oz (280 g)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 2 tsp (4 g) sweet paprika (Bulgarian/Spanish)
- 1 tbsp (16 g) tomato paste
- 1/2 cup (120 ml) dry white wine (or additional stock)
- 1 cup (240 ml) chicken stock
- 1 can (14 oz / 400 g) diced tomatoes, drained
- 1 bay leaf
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) sour cream (optional, for finishing)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Heat the oil and butter in a heavy-bottomed pot over medium-high heat. Pat pork cubes dry and brown in batches until well-seared on all sides, about 4–5 minutes per batch; transfer browned pork to a plate.
2. Reduce heat to medium, add the chopped onion and sliced leeks to the pot and sauté until softened and beginning to color, about 6–8 minutes. Add garlic and cook 30 seconds more.
3. Stir in the sweet paprika and tomato paste, cook 1 minute to bloom the spices. Deglaze with the white wine, scraping up browned bits, then add the drained tomatoes, chicken stock, bay leaf, salt, and pepper.
4. Return the browned pork with any accumulated juices to the pot. Bring to a gentle simmer, cover, and cook on low heat for 45–60 minutes, stirring occasionally, until pork is tender and sauce has slightly thickened. Alternatively, simmer in a 325°F (160°C) oven covered for the same time.
5. Remove bay leaf, stir in sour cream if using, adjust seasoning, and sprinkle with chopped parsley before serving.