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Bulgarian pork kavarma with peppers, mushrooms, onions, tomato, paprika, and parsley in a clay pot.

Bulgarian Pork Kavarma

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Bulgarian pork braised with onions, peppers, mushrooms, tomato, paprika, and summer savory.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Bulgarian
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and Vegetables
  • 2 lb boneless pork shoulder cut into irregular 1-inch pieces
  • 2 tbsp sunflower or neutral oil
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 2 medium red bell peppers cut into strips
  • 1 medium green bell pepper cut into strips
  • 12 oz cremini mushrooms irregularly sliced
  • 2 cups crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup low-sodium chicken stock
  • 2 tsp sweet paprika
  • 1 tsp dried summer savory
  • 1/2 tsp ground cumin
  • 1 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 1/4 cup flat-leaf parsley roughly chopped

Equipment

  • Large heavy skillet or Dutch oven
  • Wooden spoon
  • Chef's knife
  • Individual clay pots, optional

Method
 

Brown the Pork:
  1. Pat the pork dry, season with half the salt, and brown in the oil in three batches. Transfer to a plate.
  2. Cook the onions for 8 minutes, then add garlic, peppers, and mushrooms and cook until softened.
Braise:
  1. Stir in tomato paste, paprika, savory, cumin, black pepper, and remaining salt. Add tomatoes, stock, and pork.
  2. Cover and simmer gently for 50 to 60 minutes until the pork is tender and the sauce is thick, uncovering for the final 10 minutes if needed.
Finish:
  1. Fold in most of the parsley and adjust seasoning. Spoon into warm clay pots or a serving bowl and finish with the remaining parsley.

Nutrition

Calories: 510kcalCarbohydrates: 20gProtein: 39gFat: 31gSaturated Fat: 10gCholesterol: 125mgSodium: 720mgFiber: 5gSugar: 10g

Notes

  • Brown the pork in batches so it develops broad seared edges instead of steaming.
  • Refrigerate for up to three days; the flavor deepens overnight and reheats well over low heat.