Entree: Bulgaria – Northern Culinary Region – Каварма кебап ➤ Kavarma kebap (Bulgarian slow-baked stew of seasoned pork and vegetables cooked in a pot)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or lard
- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch cubes
- 2 medium onions, thinly sliced
- 1 large green bell pepper, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 8 oz (225 g) mushrooms, quartered
- 1 cup (240 g) chopped tomatoes (fresh or canned)
- 1 tbsp (15 g) tomato paste
- 2 tbsp (16 g) sweet paprika (preferably Bulgarian)
- 1/2 tsp (1 g) hot paprika (optional)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) beef or chicken stock
- 2 bay leaves
- 1 tsp (1 g) dried savory or oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Heat the oil or lard in a heavy ovenproof pot or Dutch oven over medium-high heat. Season the pork cubes with salt and pepper and brown in batches until well-seared on all sides; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions and cook until soft and lightly caramelized, about 8 minutes. Add the mushrooms and cook 3–4 minutes until they release moisture.
3. Stir in the tomato paste and paprika and cook 1 minute to develop color. Add the chopped peppers and cook 2–3 minutes more.
4. Deglaze the pan with the white wine, scraping up browned bits, then add the chopped tomatoes, stock, bay leaves, dried savory, and return the seared pork to the pot. Bring to a gentle simmer.
5. Cover the pot and transfer to the preheated oven. Bake for 60–75 minutes, or until the pork is very tender and the sauce is thickened. Check once at 45 minutes and stir if needed.
6. Remove bay leaves, adjust seasoning with salt and pepper, sprinkle with chopped parsley, and serve hot with crusty bread, rice, or potatoes.