Kavarma

Capsicum is one of the most used vegetables in Bulgarian cuisine. We eat them raw, we bake them, barbecue them, stuff them, put them in every stew…Onions are the second. And pork is the most popular meat.

Prep 30 min

Cook 50 min

Difficulty: Easy

Servings: 4

Ingredients

5 tablespoon of oil

Lots of peppers sliced in long strips

Lots of onions roughly sliced

500 gr of pork – with some fat

Salt, black pepper, savory and chilli if you like that

Equipment

A large frying pan

Steps

1. When I say lots, I mean lots. The meat quantity is not that important, but you need lots of onions and capsicums (peppers).

2. Prepare the ingredients. Chop the onions roughly. Slice the peppers in large strips. Cut the pork into bite-sized pieces.

3. Heat the oil in a pan and add the peppers and onions. You have to cook the vegetables separately from the meat for this dish. Fry them on high heat – they need to become kind of char-grilled, that is when they taste best.

4. I cooked the onion separately, merely because I could not fit them in the pan together with the peppers. Once done put them to one side.

5. Add some more oil and cook the pork – fry it without stirring on side one to get a good crust, then turn and do the same on the other side.

6. Serve with bread of rice – taste is amazing!