Kavarma

115 min · Medium · Serves 2

845 kcal per serving · 45g protein

Traditional Bulgarian slow-cooked stew with tender pork, peppers, tomatoes, and onions. Hearty, warming, and deeply flavoured.

Ingredients

• 400 g Pork shoulder (diced)
• Onion × 2
• Red pepper × 1
• Green pepper × 1
• 300 g Chopped tomatoes
• 120 g Mushrooms
• 2 tsp Sweet paprika
• ½ tsp Black peppercorns
• 30 ml Olive oil
• 200 ml Water
• 4 g Salt
• Eggs (optional) × 2
• 1 tsp Chubritsa (summer savory)
• 2 slices Crusty bread

Method

1. Season diced pork with salt

   

   Heat the oven to 160°C. Season the diced pork with salt and paprika.

2. Heat oil

   

   Heat oil in a heavy pan over medium-high heat and brown the meat in batches until deeply caramelised on all sides. Set aside.

3. Cook Vegetables

   

   In the same pan, sauté sliced onions until golden (8-10 minutes). Add diced peppers and sliced mushrooms, cook 5 minutes more.

4. Return meat to the pan

   

   Return meat to the pan.

5. Add chopped tomatoes

   

   Add chopped tomatoes, chubritsa — summer savory, the classic Bulgarian herb — black pepper, and a splash of water.

6. Bring to a simmer

   

   Bring to a simmer — gentle bubbles, not a full boil.

7. Transfer to a clay pot

   

   Transfer to a clay pot or casserole dish.

8. Cover and cook

   

   Cover and cook in the oven at 160°C for 60 minutes until the pork is falling-apart tender.

9. Crack the eggs on top

   

   If you like, crack the eggs on top, then return the uncovered pot to the oven for 10 minutes more until the whites are just set.

10. Serve

    

    Serve bubbling hot with crusty bread.

More to cook

• Bulgarian Stuffed Peppers100 min
• Pork & Mushrooms in White Wine with Mashed Potatoes120 min
• Baked Chicken & Summer Vegetable Casserole70 min
• Braised Pork with Sauerkraut75 min