Entree: Bulgaria – Northern Culinary Region – Каварма ➤ Kavarma (Slow-cooked Bulgarian meat and vegetable stew traditionally finished in a covered pot)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) sunflower oil or lard
- 2 large onions, about 10 oz (280 g) total, sliced
- 8 oz (225 g) mushrooms, sliced
- 2 red bell peppers, about 10 oz (280 g), seeded and sliced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine or water
- 1 cup (240 ml) chicken or beef stock
- 1 tbsp (15 ml) sweet paprika
- 1/2 tsp (2.5 g) hot paprika or pinch of cayenne (optional)
- 2 bay leaves
- 1 tsp (5 g) dried savory or thyme
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- 1 tbsp (15 ml) vinegar or lemon juice (optional, to brighten)

Instructions

1. Pat pork cubes dry and season with salt and pepper. Heat oil in a large heavy skillet or Dutch oven over medium-high heat. Brown pork in batches until well caramelized, about 4–5 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add sliced onions to the pot and cook until soft and beginning to brown, about 8 minutes. Add mushrooms and peppers and sauté 4–5 minutes more until vegetables soften.
3. Stir in tomato paste and paprika and cook 1 minute to bloom the spices. Deglaze with red wine, scraping browned bits from the pan, then add stock, bay leaves, and dried savory.
4. Return pork and any accumulated juices to the pot. Bring to a simmer, cover, and cook gently on low heat for 45–60 minutes until pork is very tender. If using an earthenware pot, transfer mixture to the pot and bake in a 325°F (160°C) oven for 30 minutes for a traditional finish.
5. Remove bay leaves, adjust seasoning with salt, pepper, and a splash of vinegar or lemon juice if desired. Garnish with chopped parsley and serve with crusty bread, polenta, or rice.