Pork Kavarma in a Clay Pot
Pork makes this dish more substantial and handles longer baking without drying out. Mushrooms, peppers, and tomatoes create a thick vegetable sauce, while paprika and savory pull the flavor into a more distinct Balkan profile. This is also a practical clay-pot meal to reheat the next day.
Cut the pork (900 g) into large cubes. Slice the onion (240 g) into half-rings, cut the champignon mushrooms (250 g) into slices, the bell pepper (120 g) into strips, and the tomatoes (300 g) into small pieces.
Brown the pork (900 g) in the olive oil (30 g) for 6-7 minutes. Add the onion (240 g), champignon mushrooms (250 g), and bell pepper (120 g), then cook for another 7-8 minutes until the vegetables begin to soften.
Add the tomatoes (300 g), paprika (3 g), savory (1 g), salt (5 g), and black pepper (2 g), stir quickly, and transfer everything to a clay pot or a small baking dish. Bake the kavarma for 35 minutes at 180°C.
Serve the dish hot straight from the pot. After a short rest, the flavor becomes even deeper.
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