Entree: Bulgaria – National Cuisine – каварма ➤ kavarma (Slow-braised Bulgarian pork and vegetable stew traditionally cooked in a covered pot)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil or lard
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 2 medium bell peppers, sliced, approx. 8 oz (225 g)
- 8 oz (225 g) mushrooms, cleaned and sliced
- 2 medium tomatoes, chopped, approx. 8 oz (225 g) or 1 cup (240 ml) chopped
- 2 cloves garlic, minced, approx. 6 g
- 1 tbsp (15 ml) sweet paprika (preferably Bulgarian)
- 1 tsp (5 ml) smoked paprika (optional)
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) beef or chicken stock
- 2 bay leaves
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (5 ml) granulated sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the pork cubes dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat the oil or lard in a large heavy skillet or Dutch oven over medium-high heat.
2. Brown the pork in batches until well caramelized on all sides, about 5–7 minutes per batch; remove browned pork to a plate and set aside.
3. In the same pot, add the sliced onions and a pinch of salt; cook over medium heat until soft and beginning to brown, about 8–10 minutes. Add the garlic and cook 1 minute.
4. Stir in the sweet paprika and smoked paprika, then add the tomato paste and chopped tomatoes; cook 3–4 minutes to combine and slightly reduce.
5. Return the browned pork to the pot along with the sliced peppers and mushrooms. Pour in the white wine and let it reduce by half, about 2–3 minutes.
6. Add the stock, bay leaves, remaining salt and pepper, and sugar if using. Bring to a simmer, then cover and either transfer to a 350°F (175°C) oven for 45–60 minutes or simmer gently on the stovetop for 50–60 minutes until pork is tender.
7. Remove bay leaves, adjust seasoning, and sprinkle with chopped parsley. Serve hot in the pot or transfer to a clay pot for presentation with crusty bread, rice, or polenta.