Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pork with quince and prunes. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pork with quince and prunes is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pork with quince and prunes is something which I’ve loved my entire life. They are fine and they look fantastic.
The combination of quince with the sweet taste of prunes and the natural sweet taste of pork and the fortified Cyprio wine, called Commandaria, makes it a gourmet meal and I highly recommend it. Quince is known from ancient years and its cultivation is said to have preceded that ofthe apple. Tv chef Peter Sidwell of Simply Good Food TV cooks an autumn dish of pork chop filled with quince, apple and fennel.
To get started with this recipe, we must first prepare a few ingredients. You can have pork with quince and prunes using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pork with quince and prunes:
- Make ready 1 1/2 kg boneless pork
- Get 3 quinces
- Make ready 20 dry prunes
- Take 1 medium onion
- Get 2 cups oil
- Prepare 1/2 tsp cinnamon
- Take 4-5 cloves []
- Get 2 tbsp tomato paste
- Take 1/2 cup red dry wine
Pork with quince and prunes. Σως τόνου για σαλάτα του σεφ. Try this one pot pork and prune recipe, just ten minutes work and pop it in the oven, from BBC Good Food. Simply put, it is a pork roast with red-wine-soused prunes. Hardly elegant, although it doesn't have to be heavy either.
Steps to make Pork with quince and prunes:
- Peel the skin off the quinces. Cut them in half, put them in the frying pan with one cup oil and fry them until they are golden. Place them in a platter.
- Brown the pork in another pot.
- Then, sauté the onion, stir in the wine, add the spices and boil for 1/2 an hour.
- Continue by adding the tomato sauce and the prunes with 1 cup of water.
- Towards the end add the quinces and simmer until you have a thick sauce.
In France, countless versions of the dish are made in neighborhood joints and at home. Sometimes a large loin or shoulder roast is used, sometimes pan-fried chops. These useful spices can be used to cook so many different meals! I'm very particular about my pork and whilst my preference is Berkshire or other Heritage Breeds, if your access or pocket doesn't allow that, buy from a Allow the pork to dry (overnight or for about an hour). Remove rind from pork and set aside.
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