Discover this traditional Balkan Kapama recipe with pork ribs, smoked sausage, and whole chicken and pork chops baked slowly in a clay pot with sweet potatoes and dried plums. A true feast of flavors and authentic rustic cooking!
Pork Ribs, Pork Chops, Smoked Sausage, and Chicken in a Clay Pot
Course: MainCuisine: BalkanDifficulty: Medium10
servings45
minutes5
hours680-720
kcal5
hours45
minutesKapama is one of the most beloved Balkan slow-cooked dishes, famous for its hearty mix of meats layered with vegetables and sometimes dried fruit, all baked slowly in a clay pot. The magic of this dish lies in the combination of flavors: tender pork ribs, juicy chops, smoked sausage, and a whole chicken, infused with a honey-soy marinade and roasted gently with sweet potatoes and dried plums. This method creates incredibly tender meat that melts in your mouth, with a sauce that is rich, smoky, and slightly sweet. Kapama is a festive dish often served for gatherings, and cooking it in a clay pot gives it a truly authentic and rustic taste.
Kitchen Tools Used
7.5 L clay pot with lid
Large mixing bowl
Sharp kitchen knife and cutting board
Ingredients
5 pork chops with bone (approx. 1 kg)
1 kg pork ribs, cut into pieces
500 g sweet red potatoes
2 smoked sausages (approx. 250 g total)
1 whole chicken (approx. 1.3 kg)
100 g dried plums
- Marinade
1 small cup honey
1 small cup olive oil
1 small cup soy sauce
3 pinches black pepper
4 pinches white pepper
Salt to taste
Directions
- Preparation
Start by trimming and washing the meats. The pork chops and ribs should be clean and evenly cut. Salt them lightly and rub the seasoning into the fibers. Prepare the marinade by mixing honey, olive oil, and soy sauce until smooth. Add freshly ground black pepper and white pepper for balance. Use your hands to massage the marinade into the pork chops and ribs. Place the whole chicken in the same bowl and coat it inside and out with the sauce. Leave the meat to marinate for about 30 minutes while you prepare the vegetables. Wash the sweet potatoes, cut them in half, and slice the smoked sausages into thick rounds. Measure out the dried plums and set everything aside
- Layering and Pot Assembly
Take your clay pot and begin assembling the dish. This is an important step because the order affects the final result. At the bottom, arrange the pork chops in a flat layer – they act as a flavor base. Place the marinated chicken on top, breast side up, so the juices can flow downward. Around the chicken, position the pork ribs, distributing them evenly. Add the halved sweet potatoes, thick sausage slices, and dried plums between the gaps. Pour half a cup of water into the pot – this will create steam and a natural sauce. Cover the pot with its lid to seal the ingredients tightly. - Cooking Stage
Preheat the oven to 180°C (356°F). Place the clay pot in the oven and bake for 5 hours. The long, gentle heat allows the meats to become fall-off-the-bone tender. During this time, the honey caramelizes slightly, the plums soften, and the potatoes absorb the smoky sausage juices. It is essential not to lift the lid or stir the contents. The pot must remain sealed so that all the flavors meld together naturally. - Finishing and Resting
After 5 hours, carefully remove the pot from the oven. Do not serve immediately – let the dish rest with the lid still on for about 10–15 minutes. This allows the steam to settle and the juices to redistribute. When ready to serve, uncover the pot, and you will be greeted with an incredible aroma of roasted meat, sweet plums, and smoky sausage. - Serving Stage
Bring the clay pot directly to the table for a rustic presentation. Use a large serving spoon to portion out meat, potatoes, sausage, and plums. Each serving should include a mix of chicken, ribs or chops, and side vegetables. Serve with fresh bread and, if desired, a bold red wine to complement the richness of the dish.
Recipe Video
Notes
- ✅ Do’s:
✅ Use a well-seasoned clay pot to prevent cracking and achieve authentic flavor.
✅ Let the meat rest in marinade for at least 30 minutes to absorb the flavors.
✅ Layer the meats strategically: pork chops at the bottom, whole chicken in the middle, ribs, sausage, and potatoes on the sides.
✅ Keep the lid tightly closed during the baking process.
✅ Allow the dish to rest 10–15 minutes after baking before serving.
❌ Don’t
❌ Don’t oversalt the dish – soy sauce already brings saltiness.
❌ Don’t open the oven during the 5-hour baking – it will release the steam.
❌ Don’t overcrowd the pot with extra vegetables, as it may water down the flavors.
❌ Don’t rush the cooking process – slow heat is key to tender meat.
❌ Don’t use a metal or glass pot; the clay pot is what makes it true Kapama. - FAQ: Can I replace the sweet potatoes with regular potatoes?
Yes, regular potatoes are more traditional in Kapama. Sweet potatoes, however, add a unique sweetness that balances the smoky meats.
Can I use a Dutch oven instead of a clay pot?
Technically yes, but the clay pot gives the dish its authentic earthy flavor. A Dutch oven will still work but with a slightly different taste.
Do I need to marinate the meat overnight?
Not necessary – 30–60 minutes is enough. Overnight marination may overpower the natural taste of the meats.
Why is the cooking time so long?
Kapama relies on slow cooking. The long, steady heat makes the meat tender and allows all flavors to blend together into a rich, deep sauce.
Can I add cabbage to the recipe?
Yes, many traditional Bulgarian versions include sauerkraut or cabbage. Your version with plums and sweet potatoes is a modern twist.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven, not the microwave, to keep the texture.
