Kavarma

Method

1. Cut pork shoulder and pork neck into cubes.
2. Heat oil in an oven-safe pot (e.g., cast iron). Brown the pork cubes on all sides, then remove and set aside.
3. Slice onions, bell peppers, celery, and friggitelli (sweet peppers).
4. In the same pot, sauté the onions until softened. Add the other vegetables (bell peppers, friggitelli, celery) and mushrooms. Season with salt and paprika. Cook over medium-low heat, stirring occasionally, until vegetables are almost tender.
5. Return the browned pork to the pot. Add black pepper and mix well.
6. Deglaze with red wine, increase heat, and cook uncovered for about 5 minutes to evaporate the alcohol.
7. Meanwhile, dice fresh tomatoes. Chop spring onions and parsley together.
8. Spread the diced tomatoes over the stew. Top with the spring onion and parsley mixture.
9. Crumble feta cheese over the top. Add a little more black pepper, a sprig of rosemary, and some thyme.
10. Cover the pot and bake in a preheated oven at 200°C (390°F) for about 20–30 minutes, or until the stew is bubbling and the flavors meld. If the liquid has fully evaporated, add a splash of water before covering.
11. Serve hot, ideally in individual clay pot portions.