Gyuvech Bulgarian

A very tasty second dish is meat stewed with vegetables. Moderately spicy.

Summary

Ingredients

• Semi-fat pork (hip, neck) – 500 g
• Vegetable oil – 4 tbsp
• Bulb onions – 2 pcs.
• Salt to taste
• Ground red pepper – to taste
• Ground black pepper – to taste
• Green peas (fresh or frozen) – 0.5 cups
• Potatoes – 4-5 tubers
• Bulgarian pepper, medium size – 4-5 pcs. (I have frozen peppers)
• Green beans (fresh or frozen) – 250 g
• Parsley greens – 1 small bunch

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Instructions

1. Cut the pork into large pieces. Heat 2 tbsp of vegetable oil in a large pan over medium-high heat, then fry the pork until golden brown, about 8-10 minutes. Season with salt and ground black pepper. Transfer the pork to a plate.
2. Preheat the oven to 180°C (350°F).
3. Cut the potatoes into large cubes and the onions into large quarter rings. Add the remaining 2 tbsp of oil to the pan over medium heat. Sauté the onions until translucent, about 5 minutes.
4. Add the potatoes to the pan and cook, stirring frequently, for 10 minutes.
5. Seed and slice the peppers into strips. Add to the pan and simmer over medium heat for 5 minutes until softened.
6. Add the green peas and green beans. Simmer over medium heat for 7 minutes.
7. Season the vegetables with salt and ground red pepper to taste.
8. In a large ovenproof pot or pan, arrange the pork on the bottom. Top with the vegetables. Sprinkle with chopped fresh parsley. Pour 1-2 cups of hot water so it reaches approximately 1-1.5 cm below the top of the vegetables. Cover with a lid.
9. Bake for 1 hour until the pork reaches an internal temperature of 63°C (145°F).

Ready Gyuvech

Enjoy your meal!