Bulgarian Pork Kavarma | Tender Clay Pot Autumn Pork Stew

Cut the pork shoulder into bite-sized 2.5–3 cm cubes. Slice the yellow onion into half-moons (thicker slices), slice the leek and white button mushrooms into rounds, cut the kapia peppers into strips, and finely mince the garlic.

Heat 2 tablespoons of sunflower oil over high heat in a heavy-bottomed, deep pan or cast-iron pot. Add the diced pork in two batches and sear for 6–8 minutes until nicely browned on all sides. Transfer the browned meat to a bowl.

In the remaining flavorful drippings in the pan, sauté the mushrooms over high heat for 4–5 minutes until the released juices evaporate and they brown slightly. Transfer them to the bowl with the meat.