Few people know that quince has been considered the fruit of love and fertility since ancient times; it has always been included in the menu of the wedding table. In many cuisines of the world, poultry and meat are cooked with it. Quince gives aroma to dishes, an extraordinary refined taste, makes any meat more tender and neutralizes excess fat content, especially in the case of duck, lamb and pork. Today we will prepare a very tasty and satisfying dish from the very minimum amount of products.
Ingredients:
- Pork - 400 g
- Large quince - 1 pc.
- Bulb onions - 1 pc.
- Lean oil - 2 tablespoons
- White wine vinegar - to taste
- Salt to taste
- Ch.m. pepper - taste
Prepare all the food you need. Choose quince without black spots, with an even yellow and fleecy skin - this indicates that the fruit is fresh and sweetish. A pork shoulder is better for this dish, the back will take a little longer to cook.
Peel the onion, wash it under running water along with meat and quince. Be sure to dry everything with paper towels.
Heat some lean, unscented refined oil in a frying pan, add the quince, cut into slices and peeled from the core. Fry it for a couple of minutes on both sides, until a beautiful golden brown crust. Remove the slices from the skillet onto a platter.
Put pork chopped into small cubes in the same oil. Fry on all sides until golden brown. Then turn the heat down, cover the pan with a lid and simmer the pork for about 30 minutes. Add water from time to time.
Add the onion, chopped in half rings, to the pan. Continue simmering over low heat for 3 minutes.
Now add quince to the meat. Cover with a lid. Simmer until the quince is fully cooked. This can often take up to 15 minutes. Don't forget to add water.
If desired, you can pour in a little white wine vinegar for acid, its taste well balances the fat content of pork and the sweetness of quince.
Pierce a slice of quince with a knife, if it entered easily, then the whole dish is ready. Season with salt and pepper to your liking, stir, turn off the stove. Leave covered for 10 minutes to soak the meat with the taste and aroma of quince.
Divide the pork with quince into portions and serve. You can serve the dish both independently and with a side dish. I really like with mashed potatoes and with boiled rice.
Enjoy!
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