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Bulgarian Kavarma | Hearty Stew with Mushrooms & Leek
(0)
75 min
Masterpiece
Knuspr-Küche
Traditionelle bulgarische Kavarma (Kavarma po selski): Zart geschmorter Schweinenacken in einer kräftigen Rotwein-Sauce mit frischen Champignons, Lauch, roten Paprika und Oregano.
Ingredients
Preparation method
Preparation
Pat the pork neck dry and cut into bite-sized cubes of about 3 cm. Season with 1 tsp fine table salt and 1/2 tsp freshly ground black pepper.
Clean the mushrooms and halve or quarter them depending on size. Thoroughly wash the leek, cut in half lengthwise, and slice into half-rings about 1 cm wide. Deseed the red bell peppers and cut into bite-sized pieces. Peel the yellow onions and cut into thin half-rings. Peel and finely chop the garlic cloves.
Searing & braising
In a large, heavy stew pot or Dutch oven, heat 2 tbsp neutral vegetable oil over high heat. Sear the pork cubes in batches vigorously on all sides until nicely browned. Remove the seared meat and set aside on a plate.
Chef's tip
Traditionally, kavarma is prepared and served in earthenware clay pots (gyuveche) in Bulgaria. If you have ovenproof clay dishes, you can bake the dish in the oven at 180 °C for the final 15 minutes.
This stew tastes even more flavorful when reheated the next day, as the flavors of red wine, meat, mushrooms, and herbs infuse perfectly overnight.
110 min
Masterpiece
