Slow-cooked Bulgarian stew of pork, onions, peppers and mushrooms, baked in individual clay pots until the sauce turns glossy.
Ingredients
Ingredients
- 800 g pork shoulder, cubed
- 2 pieces onions, sliced
- 2 pieces red bell peppers, sliced
- 250 g mushrooms, quartered
- 3 pieces tomatoes, grated
- 150 ml white wine
- 1 tbsp paprika
- 1 tsp savory (chubritsa)
- 2 pieces bay leaves
- 4 tbsp sunflower oil
- to taste salt
- to taste black pepper
- 4 eggs (optional)
Nutrition (estimated)
medium confidenceRecipe total: 3296 kcal · P 263.3g · C 85.7g · F 199g
Estimated from 11 of 13 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Brown the pork hard in the oil, in batches so it sears rather than steams. Set aside.
- 2In the same pan soften the onions until golden, then add the peppers and mushrooms and cook until their liquid evaporates.
- 3Return the pork, pour in the wine and let it reduce by half.
- 4Stir in the grated tomato, paprika, savory and bay. Season with salt and pepper.
- 5Divide between clay pots (gyuvecheta) or transfer to a lidded casserole.
- 6Bake at 170°C for 1.5 hours, covered, until the pork pulls apart under a fork.
- 7Crack an egg over each pot in the last 10 minutes if you want it the traditional way.
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Questions and answers
How long does Kavarma take to make?
About 130 minutes: 25 min prep and 105 min cooking.
What ingredients do you need for Kavarma?
13 ingredients: pork shoulder, onions, red bell peppers, mushrooms, tomatoes, white wine, paprika, savory, bay leaves, sunflower oil, salt, black pepper and 1 more.
How many servings does this Kavarma recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Kavarma?
About 824 kcal, with 65.8 g protein, 21.4 g carbohydrate and 49.7 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Kavarma?
Kavarma comes from Bulgarian cuisine.
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