Mućkalica

Mućkalica — literally "the muddled thing" — is a southern Serbian pork and roasted pepper stew born from the tradition of using leftover grilled meats. After a summer mangal (barbecue), any remaining ćevapi or chops were tossed into a pan with roasted peppers and simmered into a thick, smoky stew. Today it is made intentionally, especially in the Leskovac region, where it is considered a defining dish of local identity.

Serves: 4

Ingredients

• 600g (1⅓ lb) pork neck or shoulder, cut into 3cm (1¼ in) pieces
• 4 long red peppers (or 2 red bell peppers), roasted and peeled
• 2 medium tomatoes, roughly chopped
• 1 large onion, finely sliced
• 4 garlic cloves, sliced
• 2 tbsp sunflower oil
• 1 tbsp sweet paprika
• 1 tsp hot paprika
• 1 tsp salt
• ½ tsp ground black pepper
• Fresh parsley, to serve

Instructions

1. Season the pork with salt, pepper, and the sweet paprika. Heat the oil in a wide heavy pan over high heat and sear the pork in batches for 3–4 minutes per side until well browned. Transfer to a plate.
2. Reduce heat to medium. In the same pan, cook the onion for 6–7 minutes until soft and lightly golden. Add the garlic and hot paprika; stir for 1 minute.
3. Tear the roasted peppers into strips and add them to the pan along with the tomatoes. Return the seared pork and stir everything together.
4. Reduce heat to low, cover, and simmer for 40–45 minutes until the pork is very tender and the sauce has thickened to a jammy consistency. Add a splash of water if it threatens to stick.
5. Taste and adjust seasoning. Serve with crusty bread or kajmak.

Cook's Notes: Char-roasting the peppers directly over a gas flame rather than in the oven gives a deeper smokiness that defines this dish. Using previously grilled pork rather than raw intensifies the flavor authentically.