Sach
Bulgaria's sizzling clay-plate dish - thin slices of pork and chicken seared with mushrooms, peppers, and onion, brought to the table still popping in the hot clay itself - preheating the clay plate thoroughly before adding anything, rather than treating it like a regular skillet, is what keeps the dish audibly sizzling all the way through the meal instead of going quiet and cool.
⏱ 40 min🍽 4 servings
dinner
Ingredients
- •1 lb pork shoulder, thinly sliced
- •1 lb chicken breast, thinly sliced
- •1 lb mushrooms, sliced
- •2 bell peppers, sliced
- •1 onion, sliced
- •3 cloves garlic, minced
- •2 tbsp paprika
- •1 tsp cumin
- •3 tbsp vegetable oil
- •Salt to taste
- •Pepper to taste
Steps
- 1.Season the sliced pork and chicken with the paprika, cumin, salt, and pepper, and let marinate for at least 20 minutes.
- 2.If using a clay sach plate, preheat it thoroughly over low heat for 10 minutes before increasing to medium-high - a fully preheated plate is what keeps the dish sizzling audibly at the table, rather than starting hot and quickly going quiet.
- 3.Add the oil to the hot plate (or a large skillet) and sear the pork and chicken for 5-7 minutes, turning occasionally, until browned on all sides.
- 4.Add the onion and cook for 2 minutes, then add the mushrooms and peppers and cook for another 5-6 minutes, until the vegetables are softened.
- 5.Stir in the garlic and cook for 1 minute more, until fragrant.
- 6.If using a clay plate, transfer it directly to a heatproof stand at the table so it keeps sizzling while serving. Serve hot with bread and a simple yogurt-garlic dip or Shopska salad.