Bulgarian Pork Stew with White Wine

Finely chop the onion. Heat the oil in a saucepan and fry the onion for 1–2 minutes.

Cut the pork into cubes and season with salt and ground black pepper. Add it to the fried onion and fry over high heat for 4–5 minutes without stirring.

Finely chop the carrot and garlic and add to the browned meat. Stir, cover and cook over low heat until the meat juices evaporate and only the fat remains, about 30–40 minutes.

Once the meat is tender and only the fat remains, add the bay leaf, allspice, black pepper and paprika. Season with salt and sprinkle with flour. Pour in the white wine and boil for 1–2 minutes.

Add the tomatoes and simmer over low heat for about 15 minutes. Season with summer savory at the end.

After 1 minute, add the butter and remove from the heat. Serve with mashed potatoes or boiled rice.