Quince Stew with Pork Meatballs | Sweet and Sour Autumn Flavor
(0)
Under an hour
Sezamo
O mâncare tradițională de casă specifică toamnei românești, care îmbină desăvârșit chifteluțele fragede de porc cu felii parfumate de gutui caramelizate într-un sos fin dulce-acrișor.
Ingredients
Preparation method
Preparing and browning the meatballs
Peel and finely chop one yellow onion and crush 3 garlic cloves. In a bowl, combine the minced pork with the egg, chopped onion, crushed garlic, 5 g of fine table salt, and half of the ground black pepper. Knead the mixture for 2-3 minutes until well combined and smooth.
With lightly moistened hands, shape walnut-sized round meatballs. Lightly coat them in half of the white flour (15 g) to form a delicate crust while frying.
In a deep saucepan or large skillet, heat half of the sunflower oil (30 ml) over medium heat. Brown the meatballs on all sides for 6-8 minutes until golden, then transfer them to a plate lined with paper towels.
Chef's tip
Do not peel the quinces before caramelizing: the natural pectin in the skin helps the sauce thicken beautifully, and the slices retain their texture during simmering.
For an even richer autumn flavor, you can add a small pinch of ground cinnamon or a few allspice berries to the sauce.
27 min
Quick
