Kavarma

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

Steps

1. 1
   Brown the pork hard in the oil, in batches so it sears rather than steams. Set aside.
2. 2
   In the same pan soften the onions until golden, then add the peppers and mushrooms and cook until their liquid evaporates.
3. 3
   Return the pork, pour in the wine and let it reduce by half.
4. 4
   Stir in the grated tomato, paprika, savory and bay. Season.
5. 5
   Divide between clay pots (gyuvecheta) or transfer to a lidded casserole.
6. 6
   Bake at 170C for 1.5 hours, covered, until the pork pulls apart under a fork.
7. 7
   Crack an egg over each pot in the last 10 minutes if you want it the traditional way.