Bulgarian Kavarma with Pork and Vegetables

Ingredients

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers (1 red, 1 green), sliced 2 bell peppers (1 red, 1 green), sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 zucchini, sliced 1 zucchini, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the pork pieces and sear them until browned on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and sauté until translucent.
4. 4.
   Add the bell peppers, tomatoes, zucchini, mushrooms, and minced garlic. Cook for 5 minutes, stirring occasionally.
5. 5.
   Return the seared pork to the pot and sprinkle with paprika, cumin, salt, and pepper. Stir well to coat the ingredients evenly.
6. 6.
   Add the bay leaves and enough water to cover the ingredients.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
8. 8.
   Adjust the seasoning if needed and remove the bay leaves.
9. 9.
   Serve the Kavarma hot, garnished with fresh parsley. It pairs well with crusty bread or steamed rice.

Treat your ingredients with care...

• Pork — Choose a tender cut of pork, such as shoulder or loin, for the best results. Trim any excess fat before cooking to reduce the overall fat content of the dish.
• Paprika — Opt for high-quality Hungarian paprika for an authentic and robust flavor. Adjust the amount according to your preference for spiciness.
• Vegetables — Feel free to customize the vegetable selection based on your preferences and seasonal availability. You can add other vegetables like eggplant or carrots for additional variety.

Tips & Tricks

• For a richer flavor, marinate the pork in a mixture of paprika, garlic, and olive oil for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Kavarma hot, accompanied by a side of crusty bread or steamed rice. It is also delicious when paired with a fresh salad or pickled vegetables.

Presentation advice

Garnish the Kavarma with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the vegetables to shine through.