How to make
Cut the pork into pieces and fry it in a pan with oil until it aquires an appetizing golden-brown color. Sprinkle it with a little salt and black pepper and transfer it into a plate.
In the same fat fry the sliced leeks and onions. Sprinkle them with a pinch of salt and stir the onions periodically until they have completely softened.
Add the paprika and tomato puree in order, while stirring at all times and after a minute or two, add the sugar, water, white wine and fried meat.
The kavarma is seasoned with salt, black pepper and other spices according to your taste. I used dried oregano, basil and fresh thyme. If desired, hot peppers can be added.
Leave the pork kavarma and leeks at a moderate temperature on the stove for a few more minutes until it only remains in its fat.
Enjoy your meal!
