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Fried and stewed pork with quince


For preparing the dish you will need: a deep frying pan with a lid or a saucepan, a culinary spatula, made of wood or silicone, bowls for ingredients, core remover, plates for feeding.
Wash meat, dry with napkins, cut into plates of 0.8-1.0 cm thick. Wash thoroughly quince, wipe with napkins. Rinse and dry basil. Heat 30-40 g of butter in a frying pan.
Remove the core from the quince, cut the fruit into slices.
Fry the slices of quince in the creamy butter until golden brown, put them on the napkins to remove excess oil. Add the remaining oil to the frying pan, fry the pork plates until golden brown.
Peel onion, cut into half rings. Drain, dry, cut into thin half-rings chili pepper. Add onion and chili pepper to the meat, reduce the heat, cover, stew for 12-15 minutes. Wash tomatoes, dry, cut into slices (each tomato shall be cut along into 4-6 parts). Mix the meat with onion and pepper, add the tomatoes and fried quince slices to the frying pan. Stew under the lid for 7-10 minutes.
Serve hot on large plates, laying the dish with a slide and decorating it with a sprig of basil.


quince - one large fruit;
onion - 1 piece of medium size;
pork tenderloin - 1 kg;
butter - 100 g;
fresh chili pepper - ¼ piece;
ripe tomatoes (Slivka) - 2-3 pieces;
basil - several branches;
black ground pepper;