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Balkan Mućkalica with Pork | Spicy Stew
(0)
60 min
Under an hour
Gurkerl Küche
Ein traditioneller Schmortopf aus dem Balkan: Saftiges Schweinefleisch, angebraten und sanft geschmort mit aromatischen Paprikaspalten, Zwiebeln, sonnengereiften Paradeisern und einer feinen Paprika-Ajvar-Note. Perfekt mit frischem Fladenbrot serviert!
Preparation method
Preparation
Cut the pork neck into bite-sized cubes, about 2–3 cm in size. Season all over with 1 tsp fine salt and 1 tsp ground black pepper.
Peel the onions and cut them into thin half-rings. Peel and finely chop the garlic. Deseed, wash, and cut the red and yellow bell peppers into strips about 1 cm wide.
Searing & Braising
In a large stew pot, heat 2 tbsp sunflower oil over medium-high heat. Sear the meat cubes in batches until well browned on all sides, then remove and set aside briefly.
Chef's tip
Traditionally, the meat for mućkalica is briefly grilled over charcoal before braising. For everyday cooking, searing it thoroughly in the pot works just as wonderfully and aromatically.
Tastes even better reheated the next day – also ideal for meal prep!
70 min
Under an hour
