Bulgarian Pork Kavarma | Tender Baked Balkan Stew

Cut the pork shoulder into approx. 2-3 cm cubes, then season with half of the salt and black pepper. Finely chop the onion, slice the leek into rings, slice the kapia peppers into strips, and quarter the brown button mushrooms. Crush the garlic cloves.

In a deep, ovenproof skillet or pot, heat 2 tablespoons of sunflower oil. Brown the pork cubes over high heat on all sides for 6-8 minutes until golden brown, then transfer to a plate.

Add the remaining 1 tablespoon of oil to the remaining fat, then sauté the onion and leek for 4-5 minutes until softened. Add the sliced kapia peppers and mushrooms, then sauté for another 3-4 minutes.