Delicious pork kebab recipe with wine (red or white), traditional for Bulgarian cuisine. Featuring pork meat, delicious vegetables, cooked slowly in wine, this recipe is ideal for a hearty dinner. Slow cooker – friendly.
Today we will be making a good old recipe for a traditional Bulgarian dish, called wine kebab. Simple, yet filling and delicious, this recipe can be prepared on the stove top or in your slow cooker.
FUN FACTS: Bulgarian wine kebab stew is a traditional meal for Bulgarian cuisine. It consists of pieces of meat (usually pork or beef, sometimes chicken), slowly cooked in a rich flavorful wine sauce. Typically accompanied by veggies and rice on the side, it’s a popular dish especially beloved during colder months of the year. The origins of the dish are traced back to the Ottoman Empire.
The kebab concept itself comes from the Middle East and the Turkey, however Bulgarian preparation of kebab adapted a stew-like version of the dish. The use of wine in cooking has deep roots in Bulgarian cuisine dating back to the Thracians who were known of their fine wine making skills. Over time this dish evolved in Bulgarian cuisine as a hearty and beloved stew accompanied by rice, veggies or even polenta on the side.
Wine Kebab: Ingredients and Substitutions
- Pork meat, neck or butt – chopped
- Vegetable oil or olive oil/butter
- Carrot, sliced
- Onions
- Tomato paste or fresh tomatoes, diced
- Red wine of choice – or if you want to make it wine free, use water instead
- Spices: paprika, black peppercorns, bay leaves, sea salt and black pepper to taste
- Water for sauce
- All purpose flour, unbleached
How to cook Pork wine kebab?
1st: Prepare the meat and sauté in oil. Sauté veggies as well.
2nd: Add wine and rest of ingredients and let simmer, drizzle with flour-butter mix and let cook for another 5-10 minutes. Serve over rice or alongside some veggies.
What to serve with Pork Wine Kebab?
A few suggestions from my kitchen:
Pork Wine Kebab Stew
Ingredients
- 500 g pork meat, neck or butt
- 2 tbsp. vegetable oil
- 1 carrot, sliced
- 2 large yellow onions
- 1 tbsp. tomato paste
- 50 ml red wine of choice
- 1 tbsp. paprika
- 4-5 black peppercorns
- 2 bay leaves
- 100 ml water
- sea salt and black pepper to taste
- 1 tbsp. all purpose flour, unbleached
- 1 tbsp. butter
Instructions
- In a large pot place pork meat, cut in small pieces. Add vegetable oil and let meat change color (sauté) for a few minutes under a lid.
- Next, add carrot, sliced in circles and minced onion. Sauté further for 5-7 minutes on medium to low heat – until onion juices have almost evaporated.
- Then, add paprika, tomato paste and red wine. Furthermore, add water and bring to a boil. Add black peppercorns, bay leaves and let simmer until meat is cooked.
- In a small pot melt butter and add flour. Flour should be 'fried' in butter for a few seconds. Then, add the 'fried' flour to the stew and let simmer for another 5-10 minutes.
- Sprinkle with sea salt and black pepper to taste and serve over rice (remove bay leaves before serving).
Notes
Nutrition
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Looks so delicious