Pork Kavarma with leek in Gyuvech. Perfect for Cold Days! скачать в хорошем качестве

Pork Kavarma with leek in Gyuvech. Perfect for Cold Days!

The recipe is here: https://domashnirecepti.com/%d1%81%d0...% d0%b2%d1%8a%d1%80%d0%bc%d0%b0-%d1%81-%d0%bf%d1%80%d0%b0%d0%b7/ ➡️All my recipes here: https://domashnirecepti.com/ ❤️Want to try real high quality honey? Order from the small family farm "Magic Honey"! For more information visit the site: https://vulshebenmed.com/ Or call: 0877 81 81 27 / 0877 81 81 20 Try it and you won't be disappointed! ❤️Your support is valuable to us. Become a member and help us create even better content!    / @chef.todor.dimitrov   ❤️Our Partners ➡️AB - Audio Books | Bestselling audio books from world-leading authors, read by professional actors. Listen anywhere, anytime.    / @ab-audioknigi   ❤️Follow us on Facebook ➡️Chief Todor Dimitrov   / chefdimitrov   ❤️Follow us on Viber ➡️Confidential from the kitchen https://invite.viber.com/?g2=AQA807xd... ➡️Share this recipe with friends on social networks, you help us grow so much! Thank you! Recipe for: Pork Kavarma with Leeks in Gouvech. Perfect for Cold Days! Required products: 500 g pork neck, cut into cubes 2 sprigs of leek, cut into half moons 7 roasted peppers, roughly chopped 200 g of mushrooms, roughly chopped Half a bunch of fresh garlic, finely chopped 200 g canned tomatoes, cut into cubes Half a bunch of parsley, finely chopped 50 ml. red wine Salt Black pepper Red pepper Savory 1 tea cup of water Oil Method of preparation: Pour oil into a preheated pot and add the pork. Fry for 5-6 minutes. Add the leeks and continue to fry for another 2-3 minutes until softened. Add the mushrooms and fresh garlic. Stir and cook for another 3-4 minutes until the mushrooms are soft. Add 3 teaspoons of paprika and stir to lightly brown and release aroma. Immediately after, add the red wine, stir and wait a few seconds for the alcohol to evaporate. Add the tomatoes, roasted peppers, salt, pepper, savory and half the parsley. Mix well and finally add the water. Stir again and turn off the heat. Transfer the kavarma to a clay casserole dish, put the lid on and place in an unheated oven. Turn on 180 degrees without a fan and bake for about 90 minutes. After 90 minutes, the kavarma is ready. Serve, sprinkle with fresh parsley and enjoy. Bon appetit!