MEMORIES OF MACEDONIA ~ SVINKSO SO PIVO I KASHKAVAL (Pork With Beer and Cheese)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner while pork loin is more affordable.

kashkaval cheese

🥗Healthier: mozzarella

💰Cheaper: cheddar

Mozzarella offers a similar melting quality with fewer calories.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple cider

Non-alcoholic beer retains flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats, while sunflower oil is budget-friendly.

Cut the pork shoulder into cubes, removing excess fat as you go.

Chop the green peppers, onions, and carrots into large pieces.

Wash the mushrooms and cut them in halves or quarters, removing the woody ends.

Heat olive oil in a pot until hot, then add the cubed pork.

Season the pork with pink Himalayan salt, cracked black pepper, garlic granules, and sweet paprika.

Brown the pork in the oil until it develops color.

Add the chopped vegetables (carrots, green peppers, onions) to the pot and stir to combine.

Cook the vegetables until they sweat and become crisp-tender, stirring occasionally.

Add the mushrooms to the pot and mix well with the pork and vegetables.

Season with oregano, sage, and a vegetable stock cube.

Add beer and passata to the pot, mixing well.

Bring the mixture to a boil, then reduce heat and let it simmer until the pork is tender and the vegetables are cooked but not mushy.

Transfer the mixture to a casserole dish or clay pot for baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens