THE WALNUT-STUNG PORK CLUSTERS

(Our Play on Bulgarian Kavarma with Nutty Logic)

THE WALNUT-STUNG PORK CLUSTERS

Ingredients: 600g Pork shoulder (cubed), 100g Walnuts (ground), 2 Leeks (sliced), 1 tsp Smoked paprika, 1 tsp Black pepper, 1 tsp Savory (Shtrubitsa), 200ml Red Wine, 1 tbsp Tomato purée, 50g Lard...

Ingredients

  • 600g Pork shoulder (cubed)
  • 100g Walnuts (ground)
  • 2 Leeks (sliced)
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 1 tsp Savory (Shtrubitsa)
  • 200ml Red Wine
  • 1 tbsp Tomato purée
  • 50g Lard

Cooking Method

  1. The Scorch Sear pork in lard on maximum heat until rock-hard charred; remove.
  2. The Architect Fry leeks and half the walnuts in the fat until golden.
  3. The Bloom Add spices and tomato purée with a 30ml splash of wine; the hiss will release the smoky oils.
  4. The Swell Add remaining wine and 100ml water; return meat. Simmer covered for 30 minutes until tender.
  5. The Final Flourish Stir in remaining walnuts; top with raw fresh parsley and extra black pepper.

Cuisine: Balkan

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