Clay Pot Kavarma

Ingredients

• 450 g Pork Shoulder
• 1 pcs Onion
• 1 pcs Carrot
• 1 pcs Red Bell Pepper
• 200 g Mushrooms
• 1 tbsp Tomato Paste
• 3 pcs Garlic
• 2 tbsp Sunflower Oil
• 2 tsp Sweet Paprika
• 0.5 tsp Smoked Paprika
• 1 tsp Summer Savory
• 2 pcs Bay Leaves
• 120 ml White Wine
• 200 g Canned Tomatoes
• 2 pcs Egg
• 2 tbsp Parsley
• 0.75 tsp Black Pepper
• 2.25 tsp Salt

Method

1. Slice {onion}, {carrot}, {red_bell_pepper}, and {mushrooms}, mince {garlic}, and cut {pork_shoulder} into bite-size pieces. Pat {pork_shoulder} dry so it browns instead of steaming.
2. Heat {sunflower_oil} in a heavy skillet over medium-high heat. Season {pork_shoulder} with {salt} and {black_pepper}, then sear in a single layer in batches for deep browning, about until the edges are well colored and a fond forms.
3. Lower to medium heat and add {onion}, {carrot}, and {red_bell_pepper} to the same skillet with a pinch of {salt}. Sweat until softened and lightly golden. Stir in {garlic}, {sweet_paprika}, {smoked_paprika}, and {tomato_paste}, and cook briefly until fragrant and the paste darkens slightly.
4. Add {white_wine} and scrape up the fond over medium heat. Reduce until the wine smells mellow, then stir in {canned_tomatoes}, {mushrooms}, {summer_savory}, and {bay_leaves}. Return {pork_shoulder} to the pan and season again with {salt}.
5. Transfer the stew to a clay pot or small Dutch oven, cover, and bake at medium oven heat until {pork_shoulder} is fork-tender and the sauce is rich. If using, crack {egg} on top near the end and bake until just set.
6. Remove {bay_leaves}, rest briefly, then scatter over {parsley}. Taste the sauce and adjust with more {salt} and {black_pepper} so the finish stays bright and savory.