Bulgarian Pork Kavarma with Leek and Mushrooms

Instructions

1. 1

   Prepare the ingredients

   Preheat the oven to 180 °C. Cut the meat into cubes about 3 cm across and pat dry. Halve the leek lengthwise, rinse it thoroughly, and slice it into half-moons. Finely chop the onion, quarter the mushrooms, and cut the pepper into pieces about 2 cm across.

   
2. 2

   Brown the meat

   Heat the oil over medium-high heat in a heavy ovenproof pot. Season the meat with about half the salt and brown it in two batches, keeping the pieces separate. Cook each batch for 4 to 5 minutes, until browned on several sides. Transfer the browned meat to a plate.

   
3. 3

   Soften the vegetables

   Add the onion and leek to the same pot. Cook for 5 minutes, stirring occasionally, until softened and the onion starts to turn golden. Add the mushrooms and pepper and cook for another 5 minutes, until the mushrooms release their juices and some of the liquid evaporates.

   
4. 4

   Braise the kavarma in the oven

   Return the meat to the pot. Add the paprika, savory, black pepper, and remaining salt; stir briefly, then immediately pour in the wine. Scrape up the browned bits from the bottom, then add the tomatoes and bay leaf. Once the mixture comes to a gentle simmer, cover the pot and transfer it to the oven. Cook for 55 to 60 minutes, until the meat is tender and the juices have thickened slightly.

   
5. 5

   Finish and serve

   Remove the bay leaf and stir in the apple cider vinegar and finely chopped parsley. Taste; the juices should be full-flavored, gently tangy, and suitably salty. If they are too thin, simmer the kavarma uncovered on the stovetop for 3 to 5 minutes. Serve hot with sliced bread.