Balkan Pork Djuvec with Rice and Roasted Vegetables | Juicy Oven-Baked Dish

Preheat the oven to 190 °C (conventional top and bottom heat). Cut the pork shoulder into 2.5-3 cm cubes, finely chop the onion, and crush the garlic. Dice the eggplant and zucchini, and cut the kapia peppers into thicker strips.

In a deep, oven-safe pan or cast-iron pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the diced pork shoulder and sear on all sides for 5-7 minutes until nicely browned. Season with salt and pepper to taste, then transfer to a bowl.

In the remaining fat (add a little more olive oil if needed), sauté the finely chopped onion and crushed garlic for 3-4 minutes until translucent and fragrant. Sprinkle over the sweet paprika, stir quickly for half a minute (taking care not to burn it), then add the diced eggplant, zucchini, and kapia peppers. Sauté the vegetables for another 3-4 minutes.