🥘 Mućkalica
Mućkalica is a Serbian stew of pork pieces cooked slowly with bell peppers, tomato, onion and hot chili. The sauce is thick, tangy and smoky, and the meat turns tender. It is traditionally made from leftover grilled meat and served hot in a clay pot, with fresh salad on the side.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 700 g pork shoulder, cubed
- 3 bell peppers, sliced
- 2 onions, sliced
- 3 tomatoes, chopped
- 1–2 hot chili peppers
- 2 tbsp oil
- 1 tsp sweet paprika
- Salt, pepper
Method
- Brown the pork in the oil in a heavy pot, then lift it out.
- Fry the onions until soft, add the peppers and chili and cook for 5 minutes.
- Return the pork, add the tomatoes, paprika, salt, pepper and a splash of water.
- Cover and simmer for 45–60 minutes until the meat is tender and the sauce thick.
- Serve hot.
How to make it lighter
- Use lean pork loin or trim visible fat before cooking.
- Add extra peppers and tomatoes to bulk up the stew with fewer calories per bowl.
- Serve with a large fresh salad to keep the meal lighter.
History
Mućkalica is associated with the town of Leskovac in southern Serbia, known for its grilled meat and peppers. The name is usually linked to the Serbian word for mixing or stirring together.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →