Roast pork with quince

Roast pork with quince

Category: Meat dishes

Ingredients
Pork (ham)	500 gr.
Onion	1 PC.
Quince	1 PC. (~ 350 gr.)
Broth or water	200 ml.
Salt, black pepper, Provencal herbs	taste
Ghee for frying	1 tbsp. l.

Cooking method

• Cut the meat into pieces and fry it in oil for 3-5 minutes.

• Add the onion cut into half rings to the meat, fry everything for another 5-10 minutes.

• Then put the quince, peeled and cut into pieces, the skin from the quince can be left on. Mix everything.

• Pour in hot broth or water, salt, pepper, add Provence or any herbs you like.

• Reduce heat, cover and simmer for 40-50 minutes, stirring occasionally.

• Pork is juicy and tender, with a pleasant quince acidity and aroma.

• This goulash can be served with any side dish.

Note

Those who do not like fatty pork can use pork chop, which I did.

[a]

Well, I only cooked such a dish for days! (Since autumn, several ripe large "ivy" slicesaand freeze for stewing with meat and for pilaf). Delicious. Also, as usual, I added herbs and a clove of garlic.

[Tatyana]

Also, as usual, I added herbs and a clove of garlic.

Tatyana, I agree in everything, I corrected the name, and as much as I love garlic, for me it is superfluous in this dish And frozen quince does not blur in the puree during cooking

No, it does not blur, in any case, even the next day when you warm up the remains. And as for garlic - oh, I have it everywhere, except for coffee ...

And this year we have been selling quince since the fall, but I will keep in mind that ice cream goes well

And in my garden, two trees grow. Very cool, you can't compare it with a purchased one. The husband somehow specially weighed - not the largest fruit of almost 900 g. And the taste, of course, is quite special.

Tanya, I envy white envy

Come visit in autumn! You will try.

Thanks a lot for the invitation

[Tatyana]

Tatyana, I really love quince with lamb, but I think that it will be great with pork too! As always, very appetizing and beautiful! Thank you

[Olya]

Olya, quince gives any meat a special zest, sorry for my mutton, well, not at all

How delicious it must be! She baked meat with quince. Like. This should also. Only quince is not brought this year for some reason? It was full last season. Tanya, thanks)

Only quince is not brought this year for some reason? It was full last season.

The meat is delicious, tender And the quince was probably all taken away to us this year, it is just a miracle how good it is: large, mature and still sells jam in the store, now I'm preparing the meat

[Tatyana]

Tatyana,
I had an incident 3 days ago with a quince: I was preparing pilaf, I specially ran to the store for it!
And I forgot to put in pilaf!
Rather, I remembered when it was already too late ... But there was no pilaf for yesterday!
But the problem was resolved quickly - yesterday the chicken was baked, cut into a mold down and put quince and potatoes. Neither the first, nor the second, nor the third is left today either!
Quince, of course, gives a very refined flavor to the meat, which once again confirms your wonderful recipe!

Quince, of course, lends a very sophisticated flavor to the meat.

Here, here I am about the same

Tanechka,.
I want to stew pork with quince. I looked at the recipes. In some, fry the quince so that it retains its juiciness. You put in slices without frying. Doesn't it creep? I would like to get solid pieces in the end.

You put in slices without frying. Doesn't it creep? I would like to get solid pieces in the end.

Quince keeps its shape, although not solid, only it does not need to be cut too finely. Probably already late with an answer

Not late. Now I will put it. Thank you

I will look forward to the result

[Tatyana]

Tatyana, can I also put in five cents? It's just that I really love this meat with quince, I cook it the way you do, and in a different way, but it always turns out very tasty.
If you do as in this recipe, the quince turns out to be very soft. But the meat will cook faster and will be very tender, since there is a lot of acid in the quince, and the acid softens the meat.
If I want the quince to turn out to be dense pieces, I put the meat to stew without quince, only with onions.
While stewing - I cut the quince like potatoes for a roast, fry over high heat until golden brown, salt, be sure to add a little sugar and cinnamon. I put it in the meat for 20-30 minutes until cooked. Everything has time to soak, but the quince remains light and dense. But there are more dances with tambourines and the preparation time also increases.

Svetochka, thanks for the advice, maybe it will be useful to Svetlana

I've already put everything, quince without roasting, but the pieces are large. Carcass in a patch, in the oven, at a minimum (I have 120) temperature, for a long time. I am sure it will be delicious. I will write the result.

And as for garlic - oh, I have it everywhere, except for coffee ...

Maybe we should start?
🔗

It turned out delicious, the meat is divine, although the quince is soft, but the shape was preserved. I wanted to add more rice

[Svetlana]

Svetlana,

[Tatyana1103]

Tatyana1103, Tanya, the photo, of course, is not very good, but this is not the main thing. The main thing is taste.
We have a gold quince, dear, and you still have to find it. I wanted to cook lamb with quince, I bought mutton, but I could buy it. And then the quince is in the store. But the lamb is gone, but the pork was. And it turned out very tasty.

the photo, of course, is not very good, but this is not the main thing. The main thing is taste.

Normal photo I'm glad that I liked myasko
We have to try to buy good lamb, that's why this dish works great with pork, my meat-eaters like it