Traditional Bulgarian Pork Kavarma in a Clay Pot

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Heat the sunflower oil or lard in a wide pan. Brown the pork in batches so the pieces color instead of steaming, then transfer them to a plate.

Ingredients quick view

800g pork shoulder, cut into 3cm pieces

2 large onions, sliced

250g mushrooms, sliced

2 red peppers, sliced

250g peeled chopped tomatoes or passata

100ml dry white wine

3 tablespoons sunflower oil or lard

2 teaspoons sweet paprika

1 teaspoon dried chubritsa (summer savory)

1/2 teaspoon black pepper

1 teaspoon salt, or to taste

2 tablespoons chopped parsley

Brown the pork in batches for a deeper kavarma flavor.

Add paprika off the direct heat so it does not scorch.

Use only enough tomato and wine to make a concentrated sauce.

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