Kavarma recipe

A pork and pepper stew scented with dried savory, baked slowly in individual clay pots and finished with an egg cracked on top.

1 hour and 50 minutesmedium12 ingredients

Ingredients

• 1 tsp dried savory
• 600 g pork shoulder
• 2 onions
• 3 bell peppers
• 1 carrot
• 150 g mushrooms
• 2 tomatoes
• 120 ml white wine
• 2 clove garlic
• 2 tbsp sweet paprika
• 4 eggs
• 2 tbsp sunflower oil

How to make Kavarma

1. Brown 600 g of cubed pork shoulder in 2 tablespoons of sunflower oil over high heat, 5 to 7 minutes, then set it aside.
2. In the same fat, soften 2 chopped onions, 3 sliced bell peppers, 1 sliced carrot and 150 g of mushrooms for 5 minutes.
3. Add 2 chopped tomatoes, 2 minced garlic cloves, 2 tablespoons of sweet paprika and 1 teaspoon of dried savory (chubritsa): this herb is what makes the dish Bulgarian, do not skip it. Cook 5 minutes.
4. Deglaze with 120 ml of white wine, return the pork, season with salt and pepper and let it bubble 5 minutes.
5. Soak 4 unglazed clay pots (gyuvetche) in cold water for 30 minutes, then divide the stew between them.
6. Cover and bake at 180 °C for 45 to 60 minutes, until the meat gives under a fork and the sauce has thickened on its own, without flour.
7. Crack 1 egg onto each pot and return them to the oven for 5 to 8 minutes, just until the white sets and the yolk stays soft.
8. Serve the pots straight from the oven, still bubbling, with crusty bread.

Get Copper on the App Store

More dishes from Bulgaria →