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Slavonian Čobanac | Hearty Balkan Stew
(0)
100 min
Under an hour
Knuspr-Küche
Traditioneller slawonischer Čobanac: Zart geschmortes Schweinefleisch mit reichlich Zwiebeln, Karotten und Paprika in einer herrlich sämigen, würzig-aromatischen Paprikasauce. Der König der Balkan-Schmortöpfe!
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 2.5 cm bite-sized cubes. Season with 1/2 tsp fine table salt and a little black pepper.
Peel and finely dice the onions. Peel the carrots and cut into thin slices. Wash, deseed, and finely dice the pointed peppers. Finely chop the garlic cloves.
Searing the meat & aromatic base
Heat 2 tbsp neutral vegetable oil in a large, heavy stew pot or Dutch oven. Sear the pork neck cubes in batches over high heat for about 4–5 minutes on all sides until well browned. Set the seared meat aside on a plate.
Chef's tip
A true čobanac gets its distinctive flavor from slowly sweating a large quantity of onions, which give the sauce its natural thickness without any flour.
If you prefer the stew traditionally fiery, you can braise a pinch of hot chili flakes or finely chopped fresh chili along with it to taste.
110 min
Masterpiece
