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 Pork with Vegetables in Bulgarian Recipe
Kavarma is a well-known Bulgarian dish that is prepared from meat and vegetables. Classic kavarma is prepared in pots, which are put in the oven. However, kavarma, stewed in a deep frying pan, the recipe of which I offer, is very popular. Melting pork with butter-soft vegetables and lots of sauce. It is supposed to dip bread in it. But a side dish in the form of rice or potatoes is also welcome.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut the pork into small cubes.
    Cut the pork into small cubes.
  2. Bulgarian pepper is also cut into strips.
    Bulgarian pepper is also cut into strips.
  3. Cut the tomatoes and pour hot water over them. Remove the skin and cut the flesh into small pieces.
    Cut the tomatoes and pour hot water over them. Remove the skin and cut the flesh into small pieces.
  4. Fry the meat until golden brown, then add savory, it is savory that gives the dish a truly Bulgarian taste. Add sweet paprika and pepper, red and black. Add salt to taste. Parsley is also a good choice. Then add the onion and fry everything together for about 6 minutes. Pour in two glasses of water, reduce the heat and simmer for about 20 minutes.
    Fry the meat until golden brown, then add savory, it is savory that gives the dish a truly Bulgarian taste. Add sweet paprika and pepper, red and black. Add salt to taste. Parsley is also a good choice. Then add the onion and fry everything together for about 6 minutes. Pour in two glasses of water, reduce the heat and simmer for about 20 minutes.
  5. Then add the wine and red pepper and simmer again for 30 minutes.
    Then add the wine and red pepper and simmer again for 30 minutes.
  6. Tomatoes come last. Mix everything well, smooth it out if necessary and simmer for another 20 minutes. The peculiarity of kavarmi is that the vegetables should become very soft. Pork should also melt in your mouth. And there should always be a lot of sauce at the end of the pan. It is supposed to dip bread in it.
    Tomatoes come last. Mix everything well, smooth it out if necessary and simmer for another 20 minutes. The peculiarity of kavarmi is that the vegetables should become very soft. Pork should also melt in your mouth. And there should always be a lot of sauce at the end of the pan. It is supposed to dip bread in it.
  7. Classically, this cavarma is served in deep plates with plenty of sauce, but I have a more familiar version with potatoes, which is no less delicious.
    Classically, this cavarma is served in deep plates with plenty of sauce, but I have a more familiar version with potatoes, which is no less delicious.
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