Pork and Potato Stew (Yahniya)
A homey Bulgarian pork-and-potato stew (yahniya). The recipe page in the source shows only the title and date with no printed method, so a faithful classic method is given below.
Ingredients
| 600 g | boneless pork (shoulder or leg) | |
| 800 g | potatoes | |
| 1 | onion | |
| 2 cloves | garlic | |
| 1 tbsp | 15 ml | tomato paste |
| 1 tsp | 5 ml | sweet paprika |
| — | bay leaf | |
| 3 tbsp | 45 ml | oil |
| — | salt | |
| — | black pepper | |
| — | parsley |
Instructions
Reconstructed classic method: 1. Cut the pork into bite-sized cubes. Peel and dice the onion; finely chop the garlic. 2. Heat the oil in a pot and sear the pork until it takes on colour. Add the onion and cook until softened, then stir in the garlic. 3. Stir in the paprika and tomato paste, cook briefly, then add the diced potatoes. 4. Season with salt, pepper and bay leaf, pour in enough hot water (or stock) to just cover, and bring to a simmer. 5. Cover and simmer over low heat for about 40-50 minutes, until the pork and potatoes are tender and the sauce has thickened. 6. Sprinkle with chopped parsley and serve hot.