Traditional Bulgarian Pork Kavarma in Clay Pots
Experience the rich flavors of Bulgarian cuisine with this authentic Pork Kavarma recipe. Cooked traditionally in clay pots, this hearty stew combines tender pork with savory vegetables and mushrooms, all brought together with a splash of red wine. Perfect for a cozy dinner, this dish promises warmth and comfort in every bite.
Ingredients
🐖 300g pork rump upper leg
🧅 2 medium red onions
🦪 Handful of dried and rehydrated shiitake mushrooms
🍄 Handful of canned champignons button mushrooms
🍅 1 cup roasted tomatoes diced, from a jar/can
🧂 Salt
🌿 Garden savory
🌶️ Chili flakes
🌾 Black pepper ground from a mill
💧 1/4 cup water, plus 50ml per clay pot
🍷 Red wine
Instructions
1- Prepare Ingredients:
- Chop the pork rump into bite-sized pieces.
- Cut red onions into half rings.
- Slice leek into strips.
- Finely slice shiitake mushrooms and roughly chop champignons.
2- Char the Meat:
- In a pot over medium heat, lightly char the pork pieces until browned on the outside.
- Remove and set aside, along with any juices.
3- Sauté Onions:
- In the same pot, add onions and sauté until they start to soften.
4- Steam Onions:
- Add 1/4 cup of water to the pot, cover with a lid, and steam onions until fully softened.
5- Add Leek:
- Stir in leek strips.
- Cover and cook until they soften.
6- Cook Mushrooms:
- Add shiitake and champignons to the pot.
- Cover and cook briefly.
7- Combine with Meat & Season:
- Return pork and juices to the pot with vegetables.
- Season with salt, garden savory, and chili flakes.
8- Deglaze:
- Pour red wine into the pot, stirring to deglaze and incorporate flavors.
- Cook until wine mostly evaporates. Remove from heat.
9- Prepare Clay Pots:
- Divide the mixture evenly into two clay pots.
10- Top with Tomatoes & Season:
- Add diced roasted tomatoes to each pot and season with black pepper.
11- Add Water:
- Pour 50 ml of water into each clay pot.
12- Bake:
- Cover pots with lids.
- Place cold clay pots into a cold oven.
- Set oven to 200°C (390°F) and bake for 40 minutes until water mostly evaporates.
Prep Time: Approx. 30 minutes
Cook Time: 40 minutes
Total Time: Approx. 70 minutes
Servings: 2
Equipment:
- 🔪 Chef's knife
- 🪵 Cutting board
- 🍲 Stainless steel cooking pot with glass lid
- 🍴 Tongs
- 🥄 Silicone spatula
- 🍳 Portable induction cooktop
- 🍜 Two clay pots with lids
- 📏 PENGUIN measuring cup 250ml capacity
- 🌶️ Pepper grinder
- 🔥 Oven
- 🧤 Oven mitts
- 🍽️ Wire rack
- 🍴 Stainless steel cutlery
- 🍽️ White ceramic serving plate
Cooking Tips
- Start with a cold oven to prevent thermal shock and breaking of clay pots.
- Charring enhances the flavor without fully cooking the meat, ensuring tenderness.
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