Name: Kavarma (Bulgarian Pork and Vegetable Stew)
Total time: 2 h 15 min
Cuisine: Bulgarian
Ingredients: 700g pork shoulder, diced into 3 cm pieces; 2 tbsp sunflower oil; 2 onions, sliced; 2 carrots, sliced; 2 red peppers, chopped; 250g mushrooms, halved; 2 garlic cloves, crushed; 2 tsp sweet paprika; 1 tsp dried savory, or dried thyme; 1 tbsp tomato purée; 400g chopped tomatoes, tinned; 2 bay leaves; 150ml water; 1 tsp salt; 1 tsp black pepper; 2 tbsp flat leaf parsley, chopped

Kavarma (Bulgarian Pork and Vegetable Stew)

Slow-cooked pork shoulder with peppers, mushrooms and paprika, a deep red Bulgarian stew that tastes even better the next day.

Time2 hr 15

LevelEasy

Costabout £2.38 a head

Oven160°C (140°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

640kcal
25gcarbs
15.3gof which sugars
43gfat
15.3gsaturates
39.2gprotein
8gfibre
6.7gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Method

1
Heat the oven to 160°C (140°C fan). Heat half the oil in a large flameproof casserole over a high heat. Brown the pork in two batches, 5 minutes each, then lift it out.
10 min
2
Add the rest of the oil and the onions and carrots. Cook on a medium heat for 8 minutes, until soft and golden at the edges.
8 min
3
Stir in the garlic, paprika, tomato purée and savory and cook for 1 minute, until it smells sweet and smoky. Add the peppers and mushrooms and cook for 3 minutes.
4
Return the pork to the pot. Add the tomatoes, bay leaves, water, salt and pepper and bring to a simmer. Put the lid on.
5
Cook in the oven for 1 hr 30, until the pork is very tender and the sauce is thick. If it looks watery, take the lid off for the last 20 minutes.
90 min
6
Rest for 5 minutes, remove the bay leaves and scatter over the parsley. Serve with boiled potatoes, rice or crusty bread.