Bulgarian Pork Kavarma Casserole

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Kavarma is a beloved Bulgarian one-pot dish of slow-braised pork simmered with sweet peppers, onions, tomatoes, and plenty of paprika. The meat turns fork-tender as it soaks up the rich, tangy juices, making it perfect for sopping up with crusty bread.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 38 gFat
• 11 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 9 gSugar
• 48 gProtein
• 720 mgSodium
• 1180 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 95 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the pork and vegetables

• 1.5 kg (3 lb) pork shoulder, trimmed and cut into 3 cm cubes
• 3 tablespoons sunflower or vegetable oil
• 2 large yellow onions, sliced into half moons
• 3 medium bell peppers (red, green, or mixed), cored and sliced into strips
• 200 g (7 oz) cremini or button mushrooms, halved
• 4 garlic cloves, finely minced
• 2 large ripe tomatoes, grated (or 1 can 400 g crushed tomatoes)
• 1 tablespoon tomato paste

For the seasoning

• 2 tablespoons sweet Hungarian-style paprika
• 1 teaspoon hot paprika or chili flakes (optional)
• 1 teaspoon ground black pepper
• 1.5 teaspoons fine sea salt, plus more to taste
• 2 bay leaves
• 120 ml (1/2 cup) dry white wine or beef stock
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Pat the pork cubes very dry with paper towels, then season generously with salt and black pepper. Heat the oil in a heavy Dutch oven or clay casserole over medium-high heat and brown the pork in two batches for 3 to 4 minutes per side until deeply caramelized; transfer to a plate.
2. Reduce the heat to medium and add the sliced onions to the same pot, scraping up the browned bits. Cook for 5 to 6 minutes until softened and lightly golden, then stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the bell peppers and mushrooms to the pot and sauté for 6 to 8 minutes, stirring occasionally, until the peppers begin to soften and the mushrooms release their liquid.
4. Stir in the sweet paprika, hot paprika (if using), and tomato paste and cook for 1 minute to bloom the spices. Pour in the grated tomatoes and white wine and bring to a gentle simmer.
5. Return the browned pork and any accumulated juices to the pot along with the bay leaves. Stir to combine, cover with a tight-fitting lid, and reduce the heat to low.
6. Simmer gently for 60 to 75 minutes, stirring every 20 minutes, until the pork is fork-tender and the sauce has thickened into a glossy, brick-red gravy. If the liquid reduces too quickly, add a splash of water.
7. Discard the bay leaves, taste and adjust salt and pepper, and let the kavarma rest off the heat for 10 minutes so the flavors settle.
8. Sprinkle generously with fresh parsley and serve hot in shallow bowls with crusty bread, mashed potatoes, or a simple cucumber-yogurt salad on the side.

Cook’s Notes

• Choose pork shoulder with good marbling; lean cuts like loin will turn dry during the long braise.
• Always pat the meat dry before browning so it sears rather than steams and develops deep flavor.
• For an even more authentic touch, substitute 1 teaspoon of smoked paprika plus 1 teaspoon of sweet paprika for a layered, smoky depth.
• Kavarma tastes even better the next day, so make it a day ahead and reheat gently with a splash of water.
• Serve in a traditional clay pot (гювеч) if you have one for an authentic Bulgarian presentation that keeps the food piping hot at the table.

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