Another Bulgarian meat mix with a very smooth and luxurious creamy taste – Bulgarian Pork Casserole. A great combination of vegetables, cheese and wild mushrooms brings the meat to the top. Enjoy with a cold beer or a glass of wine.
Total Time: 1 day
1 large carrot, peeled, washed and grated
2 shallots, peeled and finely chopped
500g of pork loin, cleaned in bigger pieces
2 squares of creamy cheese
1 handful of dried mushrooms, soaked in warm water
1 teaspoon of smoked paprika powder
1 tablespoon of Soy Sauce, 1 tablespoon of Heinz Ketchup, herbs (satureja, Provencal Herbs)
Sea salt and ground black pepper
Olive oil and butter
100ml of beer or dry white wine
1 double cream
1 handful of fresh parsley, washed and hardly chopped
4 portions of rice
1 litre of good quality stock
One day ahead
First, marinate the meat. In a medium mixing bowl place two splashes of olive oil, Soy Sauce, ketchup, herbs, sea salt and ground black pepper. Mix with a balloon whisk and taste.
The meat. Gently stir with a spoon. Put a lid on and place in a cold place for couple of hours or overnight.
In a deep non sticking pan or a wok braise the meat on high heat until nicely golden. Take the meat out and set it aside.
Add 1 tablespoon of butter into the pan and mix well with all the meat bits.
Stir in the carrot and onions. Sauté on a medium heat until soft and golden. Place the mixture all around the bottom of the pan. Start layering.
Place pieces of meat over the vegetables.
Next, put creamy cheese on top of each piece of meat.
Spread mushrooms over the top and sprinkle with smoked paprika to give it a beautiful color.
Baste with a beer or wine (depends on your preference). Reduce.
Pour in double cream and cook for another 2 minutes.
Lower the heat and put the lid on. Simmer for at least 1 hour. Mix from time to time, so all becomes a very nice texture. Finish with fresh parsley.
Meanwhile, cook the rice in a stock with cloves until al dente. Taste and taste.
Makes 4 serves.