Recipes

Pork with quince, prunes and pelargonium leaves

Type of second courses Ingredients

Pork - 1 kg

quince - 4 pcs.,

prunes - 10 pcs.,

turnip onions - 2 pcs.,

sweet red wine (like "Greek Cahors Mavrodaphne" (Mavrodaphne) - 200 ml,

lemon (juice) - 1pc.,

sugar - 1 teaspoon

ground nutmeg - ½ teaspoon,

fragrant pelargonium (geranium) - 3-4 leaves,

olive oil - 2 tbsp. spoons,

salt,

ground black pepper - to taste.

Cooking method

Cut the pork into thin strips. Peel the onion and chop finely. Heat the oil vigorously in a saucepan and fry the onions and pork strips in it.

Add wine, salt, pepper and nutmeg. Then add some water and simmer the pork over medium heat.

Peel the quince, cut the pulp into small pieces.

When the pork is almost ready, add quince pieces to it along with prunes and pelargonium leaves.

Simmer everything together for another 15 minutes; then add lemon juice, sugar and, if necessary, a little water.

As soon as the quince is soft, the dish is ready.

Serve with steamed rice.

Note

The recipe belongs to Greek cuisine.

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