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Pork Kavarma Kebap

A Bulgarian pork stew with leeks, tomato paste, paprika, and red wine, served with onions, parsley, and chili.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pork Kavarma Kebap

Ingredients

Directions

Prepare

  1. Chop the pork into pieces.

  2. Brown the pork in the oil.

  3. Remove the pork from the pan and set aside.

Make the stew

  1. In the same oil, fry the finely cut leeks.

  2. Add salt, tomato paste, paprika, and pepper.

  3. Pour in 1/2 cup of water, add the wine, and return the pork to the pan.

  4. Let the mixture stew over low heat until the liquid thickens.

Serve

  1. Serve sprinkled with chopped onions, parsley, and a small hot pepper.

  2. Optionally serve with boiled potatoes or rice.

Nutrition, whole recipe (rough)

574Calories
30 gProtein
41 gFat
17 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Pork100g cooked242
Olive Oil1 tbsp (14g)119
Lard1 tbsp (12.8g)115
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Leek + oniontop 4% of all pairs
    Smell alikestrong
    Cooked together1,326 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  3. Leek + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together759 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + red winetop 8% of all pairs
    Smell alikemoderate
    Cooked together806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork
Provides the meat that becomes tender during slow stewing in the sauce.
Lard or oil
Carries heat for browning the pork and frying the leeks, adding richness and flavour.
Leeks
Soften during frying and build a sweet, mild base for the sauce.
Tomato paste
Adds concentrated tomato flavour, colour and a touch of acidity to the stew.
Red wine
Adds acidity and depth of flavour as the liquid reduces during stewing.

The step that matters

Browning the pork. Searing the meat over sufficient heat creates browned surfaces through the Maillard reaction, which build the savoury depth of the stew. Pale, crowded meat steams instead and tastes flat.

Swap the leek

How well each one fits the dish's main ingredients (pork, tomato, pepper, red wine, onion, parsley):

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Leekthe original

Fit is the average pairing score against pork, tomato, pepper, red wine, onion, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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