Friday, March 16, 2012

Pork and leek stew (Kavarma)

If you sit in a restaurant in Bulgaria and ask for something typical for the country, Kavarma will be most probably one of the dishes offered. It is a rustic stew for meat lovers which pairs soft pork and leek. 

  • 1 kg tender pork meat (brisket or shoulder)
  • 2 Tbsp olive oil
  • 5 large leeks
  • 3 green peppers, seeded and diced
  • 3 large ripe tomatoes, grated
  • 3 small dry hot peppers, crushed
  • Salt and pepper to taste
Preheat oven to 200°C (400°F).
Cut meat into 2.5 cm (1 inch) chunks. Heat olive oil in a large nonstick pot on medium heat and add the meat. Sprinkle with salt and freshly ground black pepper and fry meat for about 15 minutes until golden, stirring occasionally. Remove meat with a slotted spoon.
Discard dark outer leaves of the leeks. Half leeks lengthwise and slice about 2 cm wide. Chop green peppers. Put leek and peppers into the pot, where the meat was fried and cook uncovered for 10 minutes with 50 g water until vegetables get soft. Return meat, add grated tomatoes and crushed hot peppers. Cover with a lid and transfer to the oven. 
Bake for 15 minutes and serve hot with a loaf of bread and some dry hot peppers. 

1 comment:

  1. Bulgarian Kavarma is one of the best dishes and my own personal favourites.