Kavarma

110 min · Medium · Serves 2

580 kcal per serving · 38g 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
• 0.5 tsp Black peppercorns
• 30 ml Olive oil
• 200 ml Water
• 4 g Salt
• Egg × 2
• 1 tsp Chubritsa (summer savory)

Method

1. Season diced pork with salt

   Season 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 for the final 10 minutes, uncovered, until just set.

10. Serve

    

    Serve bubbling hot with crusty bread.