Gyuvech (Bulgarian Baked Vegetable and Pork Stew)
Local name: Гювеч
In short: Pork shoulder baked with potatoes, peppers, tomatoes, green beans and savory in a covered clay pot until everything is soft and rich. It takes about 2 h 30 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 1 h 55 min
- Total
- 2 h 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 540 kcal
Gyuvech is both a dish and the clay pot it is cooked in. In Bulgaria it is a summer and early autumn favorite: chunks of pork shoulder layered with potatoes, peppers, tomatoes and green beans, seasoned with paprika and savory and baked slowly in a covered pot. Nothing is stirred, so the vegetables steam in their own juices and the meat turns tender. Serve with bread and a spoon of yogurt.
Instructions
- Heat the oven to 180°C (350°F). Season the pork with 1 tsp of the salt and the pepper.
- Heat 2 tbsp oil in a large pan over high heat and brown the pork in 2 batches, about 4 minutes each. Move it to a large clay pot or Dutch oven.
- Add the remaining oil to the pan and cook the onions for 5 minutes until soft. Add the garlic and paprika for 20 seconds, then scrape everything into the pot with the pork.
- Layer the potatoes, carrots, green beans, peppers and tomatoes on top. Sprinkle each layer with some savory and the remaining salt.
- Pour the hot water down the side of the pot and cover tightly with the lid.
- Bake for 1 hour 30 minutes, until the pork and potatoes are tender. Remove the lid for the last 20 minutes so the juices thicken and the top browns lightly.
- Scatter with parsley, rest for 10 minutes and serve from the pot.
Tips
- Do not stir while it bakes, so the layers steam and the potatoes keep their shape. If you use a clay pot, soak it in water for 15 minutes first and add only hot water, so it does not crack.
- In summer add a sliced eggplant or a handful of okra. Cracking 4 eggs on top for the last 10 minutes is a common finish.
Questions and answers
Can I make gyuvech without a clay pot?
Yes. A Dutch oven or any heavy casserole with a tight lid works. Check the liquid halfway through and add hot water if it looks dry.
Can I make a vegetarian gyuvech?
Yes. Leave out the pork, add eggplant and zucchini and bake for about 45 to 60 minutes, until the vegetables are tender.
What do you serve with gyuvech?
Crusty bread and a spoonful of plain yogurt, with a simple cabbage or tomato salad on the side.
How long does it take to make Gyuvech (Bulgarian Baked Vegetable and Pork Stew)?
About 2 h 30 min in total: 35 min of preparation and 1 h 55 min of cooking.
How many calories are in Gyuvech (Bulgarian Baked Vegetable and Pork Stew)?
About 540 kcal per serving, with 26 g of protein, 41 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 41 g |
| Fat | 30 g |
| Fiber | 8 g |
| Sugar | 12 g |
| Sodium | 930 mg |
Estimated values, calculated from the ingredients.
