Pork kavarma kebab

by Иван Звездев

Dish type: Main courses

Preparation time: 1 hour

4 Servings

800 g pork neck
4 tbsp lard (or oil)
1 carrot
1 piece celeriac, 50 g
1 onion
1 leek
2 roasted peppers
200 g canned tomatoes
1 glass red wine (150 ml)
1 bay leaf
1 tsp salt
Ground black pepper

Preparation

1. Dice the pork and cut the onion, carrot and leek into large pieces.

2. Heat the lard in a large saucepan. Add the pork and fry over high heat for 2–3 minutes without stirring.

3. Add the onion, leek, carrot and finely chopped celeriac to the browned pork. Stir well and fry for another 4–5 minutes.

4. Season with salt and pour in the wine. Add the bay leaf and ground black pepper. After cooking for 5 minutes, add 250 ml hot water. Cover and stew for 20 minutes.

5. Finely chop the peppers and tomatoes. Add them towards the end of cooking and simmer until the liquid evaporates and only the fat remains. Serve hot.

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