KavarmaSlow-Baked Pork Stew

Name: Kavarma (Slow-Baked Pork Stew)
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4
Cuisine: Bulgaria
Ingredients: 800 g Pork Shoulder (cut into chunks); 200 g Onion (sliced); 180 g Green Bell Pepper (sliced); 200 g Mushroom (sliced); 250 g Tomato (diced); 30 g Tomato Paste; 30 ml Sunflower Oil; 150 ml White Dry Wine; 5 g Paprika; 2 pcs Bay Leaf; 8 g Salt

Kavarma is a Bulgarian meat stew prepared in regional and household variations, often with onion, peppers, tomato, wine, and sometimes mushrooms. This version is slow-baked with pork.

Prep

20m

Cook

1h 40m

Serves

Estimated

Nutrition

Per serving

633kcal

Calories

38g

Protein

43g

Fat

14g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Pork Shoulder (cut into chunks)
200g
Onion (sliced)
180g
Green Bell Pepper (sliced)
200g
Mushroom (sliced)
250g
Tomato (diced)
30g
Tomato Paste
30ml
Sunflower Oil
150ml
White Dry Wine
5g
Paprika
2pcs
Bay Leaf
8g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 180°C (356°F).
02
Heat the sunflower oil in a heavy pot and brown the pork shoulder in batches.
03
Add the onion and cook until it softens, then add the green bell pepper and mushroom.
04
Stir in the tomato, tomato paste, paprika, bay leaves, and salt.
05
Pour in the white dry wine and bring everything to a simmer.
06
Cover the pot and bake until the pork is tender and the sauce is concentrated, about 100 minutes at 180°C (356°F).
07
Remove the bay leaves before serving.

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