Pork and Quince Stew | Aromatic and Sweet-Sour

Cut the pork leg into bite-sized cubes (about 3-4 cm). In a deep cast-iron pot or Dutch oven, heat two tablespoons of sunflower oil and brown the meat over medium-high heat for 8-10 minutes until it develops a golden crust on all sides, then remove it temporarily onto a plate.

In the same pot, add the finely chopped onion and crushed garlic cloves. Sauté over gentle heat for 5-6 minutes, stirring regularly, until the onion becomes translucent and golden. Return the meat to the pot, add the tomato paste, dried thyme, bay leaves, fine table salt, and ground black pepper.

Pour in warm water just enough to cover the meat (about 400-500 ml). Cover with a lid and let the stew simmer gently over low heat for 45-50 minutes, until the meat becomes tender and juicy.