Bulgarian Pork and Leek Stew
Svinya s Praza
A hearty and flavorful stew featuring tender pork simmered with leeks, carrots, and peppers in a rich, savory sauce. This dish is a comforting classic, often served with rice or crusty bread.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 2.5 cm (1 inch) chunks)
- 3 tbsp Sunflower oil
- 1 large Onion(chopped)
- 4 medium Leeks(trimmed, washed, and sliced into rings)
- 200 g Mushrooms(medium-sized, sliced)
- 2 medium Carrots(sliced)
- 1 medium Red bell pepper(diced)
- 2 medium Tomatoes(chopped)
- 120 ml White wine
- 240 ml Water or vegetable broth
- 0.5 tsp Ground cumin
- 0.5 tsp Dried oregano
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Prepare a dry rub by combining cumin, oregano, salt, and pepper. Rub this mixture thoroughly into the pork chunks.
💡 Tip: Ensure the pork is evenly coated for maximum flavor. - 2
Heat half of the sunflower oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork on all sides until nicely seared. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes, then remove the pork from the pot and set aside.
- 3
Add the remaining sunflower oil to the pot. Sauté the chopped onion, sliced leeks, mushrooms, sliced carrots, and diced red bell pepper for about 5 minutes until they begin to soften.
- 4
Pour in about 120 ml (1/2 cup) of water or broth. Cover and simmer over medium-high heat for about 10 minutes, or until the vegetables are tender and most of the liquid has been absorbed.
- 5
Add the chopped tomatoes to the pot and simmer for another 5 minutes.
- 6
Return the browned pork to the pot along with the bay leaves. Add the remaining water or broth. Bring to a simmer, then cover the pot, reduce the heat to low, and let it cook for at least 2 hours, or until the pork is very tender.
- 7
Once the pork is tender, remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer uncovered for a few more minutes to reduce it.
💡 Tip: The stew can also be finished in the oven at 170°C (340°F) for 2-3 hours for a more traditional slow-cooked flavor. - 8
Serve the stew hot, garnished with fresh chopped parsley. It pairs wonderfully with boiled or mashed potatoes, rice, or crusty bread.
💡 Tip: Leftovers often taste even better the next day.
💡 Pro Tips
- ✓For a richer flavor, you can use beef broth instead of water.
- ✓If you prefer a thicker sauce, you can mix 1 tablespoon of flour with a little cold water and stir it into the simmering stew during the last 15 minutes of cooking.
- ✓Adjust the amount of leeks to your preference; they add a subtle sweetness and oniony flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of red wine along with the white wine for a deeper flavor profile.
- Include other root vegetables like parsnips or celery root.
- For a spicier version, add a pinch of red pepper flakes with the other spices.