Serbian Mućkalica Pork Stew Perfect for Comfort Food Lovers

This traditional Serbian dish is the ultimate way to use up leftover grilled pork skewers, though it is so good you'll want to make it from scratch. Just brown the meat, toss it with a mountain of sweet peppers and tomatoes, and let it slow-simmer until everything melts into a thick, savory sauce.

Here’s what you need: 1.8 pounds of pork neck (or leftover grilled pork shoulder/kebabs), 2 large yellow onions, 3 sweet red bell peppers, 3 large tomatoes, 3 cloves of garlic, 1 tablespoon of tomato paste, 1 teaspoon of sweet paprika, 2 tablespoons of vegetable oil, a small bunch of fresh parsley, and salt and black pepper to taste.

To start, chop your pork into large, bite-sized chunks. Heat the vegetable oil in a large skillet over high heat, drop in the meat, and sear it quickly until it develops a beautiful golden crust on all sides. Once browned, transfer the pork into a heavy-bottomed pot or Dutch oven.

Using the exact same skillet with all those flavorful pan juices left behind, drop the heat to medium and sauté the sliced onions until they turn translucent. Toss in the chopped red bell peppers and cook everything together for about 5 to 7 minutes until the peppers start to soften.

Next, score and blanch the tomatoes in boiling water to easily slip the skins off, chop the flesh, and add them to the skillet along with the minced garlic, tomato paste, and sweet paprika. Give the mixture a good stir, then transfer the whole vegetable medley into the pot with the seared pork.

Pour in about ½ cup of hot water if the mixture looks a little dry, securely pop the lid on, and drop the heat to low. Let the stew simmer gently for about an hour, giving it a stir every now and then, until the pork is melt-in-your-mouth tender and the vegetable sauce has reduced into a thick, glossy gravy.

Right before turning off the heat, season generously with salt and black pepper to taste, and stir in a handful of finely chopped fresh parsley. Serve it hot alongside a basket of crusty bread, a mountain of mashed potatoes, or fluffy rice to soak up every single drop of that incredible sauce.