Kavarma

Ingredients

• •1 1/2 lb (700g) pork shoulder, cubed
• •2 leeks, sliced into rings
• •1 red bell pepper, sliced
• •1 cup (200g) mushrooms, sliced
• •3 cloves garlic, minced
• •2 tomatoes, diced
• •1/2 cup white wine
• •3 tbsp sunflower oil
• •1 tsp chubritsa (Bulgarian savory), or 1/2 tsp thyme plus 1/2 tsp oregano
• •2 bay leaves
• •Salt and black pepper to taste
• •Fresh parsley, chopped, for garnish

Steps

1. 1.Cut the pork into cubes, season with salt and pepper, and sear in hot sunflower oil in a heavy pot until browned on all sides; remove and set aside.
2. 2.In the same pot, sauté the leeks and garlic until softened, then add the red pepper and mushrooms and cook for 5 minutes.
3. 3.Stir in the tomatoes, bay leaves, and chubritsa, then pour in the white wine and let it reduce by half.
4. 4.Return the pork to the pot, cover, and braise in a 325°F oven (traditionally in a clay gyuvech) for 60-75 minutes until the pork is fork-tender.
5. 5.Discard the bay leaves, garnish with fresh parsley, and serve hot straight from the pot with crusty bread.