Pork Stew with Quince | Sweet and Sour Tradition
(0)
20 min
Under an hour
Sezamo
O tocană tradițională românească de toamnă, desăvârșită la ceaun: bucăți fragede de pulpă de porc gătite lent într-un sos catifelat, acompaniate de felii de gutui caramelizate și parfumate. Gustul autentic al toamnei românești.
Ingredients
Preparation method
Preparing the ingredients and browning the meat
Rinse the pork with cold water, pat it dry well with paper towels, and cut it into generous chunks of about 3-4 cm. Peel and finely chop the onion, and finely mince the garlic cloves.
Heat 30 ml of sunflower oil in a deep cast-iron pot or Dutch oven. Add the pieces of pork leg and brown them over medium-high heat for 8-10 minutes, turning them on all sides until they develop a browned, golden crust.
Simmering the stew and caramelizing the quinces
Add the chopped onion to the browned meat in the pot and sauté for 4-5 minutes until translucent and soft. Stir in the minced garlic and tomato paste, stirring for 1 minute to complete the aromatic base.
Chef's tip
Choose ripe, yellow, and fragrant autumn quinces. Their peel retains natural pectin, which gives the sauce a glossy and pleasant consistency.
Do not stir vigorously after adding the quinces; gently shaking the pot is enough to prevent the slices from falling apart in the sauce.
15 min
Under an hour
