Balkan Pork Kavarma | Tender Pork Stew with Mushrooms and Leeks

Preheat the oven to 180 °C (conventional heat). Trim the pork shoulder and cut it into 2.5-3 cm cubes. Thoroughly wash the leek and slice into approx. 1 cm thick rings, finely chop the yellow onion, and crush the garlic. Clean the cremini mushrooms and cut into quarters, and cut the kapia peppers into strips.

Heat 2 tablespoons (approx. 30 ml) of extra virgin olive oil in a deep, ovenproof skillet or cast-iron pot. Add the diced pork and sear over medium-high heat, turning frequently, for 6-8 minutes until nicely browned on all sides. Season with a little salt and pepper, then transfer to a bowl and set aside.

Add the remaining olive oil to the flavorful drippings left in the skillet. Add the finely chopped onion and sliced leek, then sauté for 4-5 minutes until softened and fragrant. Add the sliced kapia peppers, quartered cremini mushrooms, and crushed garlic, and sauté together for another 4-5 minutes.