Quince is the fruit Burgas cooks put in the pot, not just in the compote jar. Today it goes into a Sunday dish with pork, slow-braised until the meat turns completely tender, while the quince pieces caramelize separately and add sweetness. The dish takes about two hours, so it's a good choice for a Sunday, when you have time for slow cooking.

2 h 5 minprep 25 min · cook 1 h 40 min
4 servingsLunch
Mediumdifficulty
460 kcalper serving

Ingredients

  • 800 gpork shoulder, cut into cubes
  • 4quinces (about 700 g)
  • 2onions
  • 2carrots
  • 3 clovesgarlic
  • 1 tbsptomato paste
  • 100 mlwhite wine
  • 1 tsppaprika
  • 1 pinchground cinnamon
  • 2bay leaves
  • 4 tbspvegetable oil
  • to tastesalt and black pepper
  • 400 mlwater or stock
  • 2 tbspsugar
  • juice of1/2 lemon

Method

  1. Prepare the quinces

    Wash the quinces, peel them and cut into eighths, removing the core. Toss them straight away in the juice of half a lemon so they don't turn brown.

    Pork with quince — Prepare the quinces

  2. Brown the meat

    Cut the pork into 3-4 cm cubes. Heat 2 tbsp of oil in a heavy-bottomed pot over high heat and brown the meat in batches, 5-6 minutes each, until golden on all sides.

    Don't crowd too many pieces in at once, or the meat will steam instead of browning.

    Pork with quince — Brown the meat

  3. Soften the onion and carrot

    Take the meat out, add the rest of the oil and fry the onion, sliced into half-moons, for 4-5 minutes, until it turns clear. Add the diced carrot and the garlic and cook for another 2 minutes.

    Pork with quince — Soften the onion and carrot

  4. Season and add liquid

    Put the meat back in the pot, add the tomato paste, paprika, cinnamon and bay leaves. Pour in the wine and let it cook off for 2 minutes, then add enough water or stock to just cover the meat.

    Pork with quince — Season and add liquid

  5. Braise slowly

    Cover with a lid and cook at 160°C (320°F) in the oven for 60 minutes, or over low heat on the stove, until the meat is tender but still holds its shape.

    Pork with quince — Braise slowly

  6. Caramelize the quinces

    In a separate pan, melt a little oil, add the sugar and the quince wedges. Fry for 5-6 minutes over medium heat, until golden brown and translucent.

    Pork with quince — Caramelize the quinces

  7. Combine and finish

    Add the caramelized quinces to the meat in the pot. Put it back in the oven uncovered for another 20 minutes at 180°C (350°F), until the sauce thickens and the meat is so tender a fork slides in with no effort. Season with salt and black pepper to taste.

    Pork with quince — Combine and finish

How to serve it

Serve warm with mashed potatoes or fresh crusty bread to soak up the sauce.

Did you know

Quince comes from the Caucasus and western Asia and has been part of Bulgarian cooking for centuries, traditionally paired with pork and veal in autumn dishes.

Per serving (approx.): 460 kcal · protein 29 g · fat 27 g · carbs 24 g