1️⃣ Sear meat: Heat 🫗 oil in a heavy pan. Brown 🐖 pork in batches 6–8 min; transfer to a clay pot (or Dutch oven).
2️⃣ Aromatics: In the same pan sauté 🧅 onion and 🫑 peppers with a pinch of 🧂 5–6 min; add 🍄 mushrooms 3 min, then 🧄 garlic 30 sec.
3️⃣ Spice & deglaze: Pull off heat; stir in 🌶️ paprika and 🍅 paste 30 sec. Return to heat, pour in 🍷 wine to deglaze 1–2 min.
4️⃣ Bake: Tip vegetables into the pot with the pork. Add 🍅 tomatoes, 🌿 savory, 🌿 bay, 🧂 salt, and ⚫ pepper. Cover and bake at 185°C / 365°F 45–55 min until tender; uncover 10 min to thicken.
5️⃣ Finish: Discard bay, adjust seasoning, and scatter 🌿 parsley. Serve with rice, flatbread, or polenta.
Total Time
🕒 Prep: 20 min
🔥 Cook: 55–65 min
⏳ Total: 1 h 15–25 min
Nutritional Value
🔋 Energy: ~520 kcal
💪 Protein: ~35 g
🧈 Fat: ~30 g
🍞 Carbohydrates: ~20 g
🧂 Sodium: ~900 mg
Advice
Bloom paprika off the heat before adding liquid—fat unlocks color and aroma without turning it bitter. A clay pot (gyuveche) gives gentle, even heat and a faint earthy note.
Why it works
Searing builds fond; wine dissolves it into the sauce; a covered bake softens peppers and pork while paprika oils emulsify with tomatoes for that signature brick-red gloss.
Twist
Go chicken kavarma (same method with boneless thighs), or add smoked sausage coins for a heartier, tavern version.
Status
Clay-pot coziness—Bulgarian kavarma that tastes like a village mehana. #grannyzen #bulgarianstew #kavarma 🍲🇧🇬
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