Kavarma Surprise

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 zucchini, diced 1 zucchini, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 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, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the pork cubes 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, mushrooms, zucchini, and minced garlic to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.
   Return the seared pork to the pot and mix well with the vegetables.
6. 6.
   Sprinkle the paprika, cumin, salt, and pepper over the ingredients. Stir to coat everything evenly.
7. 7.
   Add the bay leaves and enough water to cover the ingredients.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
9. 9.
   Remove the bay leaves before serving.
10. 10.
    Garnish with fresh parsley and serve hot with crusty bread.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Paprika — Opt for Hungarian sweet paprika for an authentic taste.
• Fresh parsley — Add the parsley just before serving to preserve its vibrant color and fresh flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Serve Kavarma with a dollop of sour cream for added creaminess.
• This dish tastes even better the next day, as the flavors continue to develop.
• Experiment with different vegetables based on your preference and seasonal availability.
• Kavarma can be made in advance and reheated, making it a convenient option for meal prep.

Serving advice

Serve Kavarma hot in individual bowls, accompanied by crusty bread for dipping into the flavorful sauce. Add a sprinkle of fresh parsley on top for a pop of color.

Presentation advice

Present Kavarma in a rustic clay pot or a deep serving dish to showcase its traditional roots. The vibrant colors of the vegetables and the rich sauce will make for an enticing visual display.