Kavarma
Kavarma is a traditional Bulgarian dish with regional variations. It can be served with rice or mashed potatoes.
Kavarma is a traditional Bulgarian dish with regional variations. It can be served with rice or mashed potatoes.
- Carbohydrate 89.0033348184447 g
- Cholesterol 0 mg
- Fat 2.14911770904113 g
- Fiber 1.49956666165585 g
- Protein 4.11241803219652 g
- Saturated Fat 0.294032520929832 g
- Serving Size 1 1 Serving (270g)
- Sodium 45.6386077972789 mg
- Sugar 87.5037681567889 g
- Trans Fat 0.253815062514911 g
- Calories 392 calories
Step-by-step
- Chop the meat on cubes 2 x 3cm, the carrots on circles and then each circle on quarters.
- Chop also the leek on circles and slice the mushrooms.
- Add the olive oil in the pot and fry the meat until it starts to turn white. Add the carrots, the leek and the mushrooms. Stir and then add salt, black paper, red paper and the red wine. Stir everything and cover the pot. Cook on low heat around 40 min.
- Mix the tomato paste with water in proportions 1:4. Add it to the meal and cook for 3-4 min more. Remove from the hotplate and sift with parsley. Serve.
Choosing the Right Vessel
Swapping a standard sauté pan for a heavy cast-iron Dutch oven fundamentally changes how this braise develops. Thin metal pots lose heat rapidly when cold vegetables are added. A heavy-bottomed Dutch oven maintains thermal stability. Cut the pork shoulder into exact two-by-three-centimeter cubes to ensure even heat penetration during the forty-minute simmer. Slice carrots into quartered rounds so they soften at the same rate as the dense leeks.
Managing Moisture and Frying
Searing pork in olive oil requires high heat until the exterior turns opaque white. Adding sliced mushrooms immediately after searing releases water. Cover the pot tightly to trap steam. This braising environment prevents the meat from drying out while dissolving tough connective tissue. Pour in fifty milliliters of dry red wine precisely when adding the spices. Alcohol acts as a solvent for fat-soluble flavor compounds found in the ground red pepper.
Balancing Texture and Finishing
Excess moisture ruins the necessary sauce consistency. Dilute the tomato paste in a one-to-four ratio with water before introducing it to the pot. Simmer uncovered for three to four minutes to reduce the liquid. Stirring too frequently breaks down the softened leeks into mush. Fold in fresh chopped parsley at the very end to preserve volatile aromatics.
