Bulgarian Pork Kavarma with Sweet Peppers

⏱ 90 min · Serves 4

A rustic Balkan clay-pot stew: pork shoulder slowly softened with onions, roasted red peppers, paprika and a splash of white wine, finished with tomato and a scatter of savoury herb. Deeply comforting, and even better with warm bread to mop the pan.

Per serving: 565 kcal · 42.0g protein · 18.0g carbs · 35.0g fat

Ingredients

• 700g pork shoulder, cut into 3cm cubes
• 3 tbsp sunflower oil
• 2 medium onions, sliced
• 3 garlic cloves, finely chopped
• 2 red peppers, deseeded and cut into strips
• 1 yellow pepper, deseeded and cut into strips
• 200g mushrooms, quartered (optional)
• 1 tbsp sweet paprika
• 1 tsp dried savory (or dried thyme/oregano)
• 1/2 tsp chilli flakes
• 150ml dry white wine
• 400g tin chopped tomatoes
• 1 tbsp tomato paste
• 200ml chicken or pork stock
• 1 bay leaf
• Salt and black pepper
• Small handful flat-leaf parsley, chopped
• 4 eggs (optional, to bake on top)

Method

1. Pat the pork dry and season well with salt and pepper. Heat 2 tbsp oil in a heavy casserole over high heat and brown the pork in two batches, 4–5 minutes each, until deeply coloured. Set aside.
2. Lower the heat to medium, add the remaining oil and the onions with a pinch of salt. Cook 8 minutes until soft and golden.
3. Add the garlic, peppers and mushrooms and cook 6–7 minutes until the peppers begin to slump.
4. Stir in the paprika, savory and chilli flakes off the heat for 30 seconds so the paprika doesn't burn.
5. Pour in the wine, scrape the base of the pan and let it bubble down by half. Stir in the tomato paste, chopped tomatoes, stock and bay leaf.
6. Return the pork and any juices, bring to a gentle simmer, cover and cook on low for 50–60 minutes, stirring occasionally, until the pork is fork-tender and the sauce is thick and glossy. Uncover for the last 10 minutes if it needs reducing.
7. Taste and adjust salt, pepper and a pinch more paprika. If you like, make four hollows in the stew, crack in the eggs, cover and cook 6–8 minutes until just set (or bake at 200C for 8 minutes).
8. Scatter with parsley and serve hot with crusty bread or buttered potatoes.