Kavarma Po-radomirski (Bulgarian Claypot Pork/Chicken, Leek, Mushroom & Wine Braise) – Authentic Bulgaria Recipe
Baked in a traditional colorful gyuveche clay pot with sweet leeks, wine, and aromatic chubritsa herb.
- Country of Origin
- 🇧🇬 Bulgaria (Eastern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Bite-sized pork or chicken pieces, Sweet leeks and bell peppers, Mushrooms and baked egg on top, Chubritsa (Bulgarian summer savory), Sweet paprika
Ingredients for Kavarma Po-radomirski (Bulgarian Claypot Pork/Chicken, Leek, Mushroom & Wine Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized pork or chicken pieces, prepped into bite-sized pieces
- 1.5 cups sweet leeks and bell peppers, washed and trimmed
- 1 cup mushrooms and baked egg on top
- 1 medium onion and 3 cloves garlic, finely minced with chubritsa (Bulgarian summer savory)
- 1.5 tbsp traditional Bulgaria seasoning (sweet paprika, red wine, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, chubritsa (Bulgarian summer savory), and sweet paprika, red wine, garlic for 3 minutes until fragrant.
- Combine bite-sized pork or chicken pieces and sweet leeks and bell peppers with the sautéed aromatics and layer evenly into the baking dish.
- Top with mushrooms and baked egg on top and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.