Sunday, October 16, 2005


This fancy, but simple countryside recipe comes from Thessalia in Greece. It is always very successful here, at home. A real fall classic!

The quinces give a particular taste and perfume to this original stew which, I’m sure, will rejoice your most delicate palates. The sweet and sour aromas blend in the most magnificent way to create this harmonious autumnal dish…

~ Greek Pork stew With Quinces ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2.

600g Pork (not fillet, but boneless shoulder pork or pork arm steak), cut in biggish cubes
1 Onion, sliced
2 Cloves garlic, crushed
100ml Virgin olive oil

2 Sticks cinnamon
1 Pinch ground coriander
1 Tbs Light runny honey
3 Tbs castor sugar
2-3 Big quinces
~700ml water
Salt, to taste

Pepper, to taste


1. Heat up a anti-adhesive pan (cast-iron) over high heat, add the olive oil and roast the pork until nice and golden.

2. Put the heat down, add the onion and the garlic, stir for about 3 minutes.
3. Add 400ml water, the cinnamon sticks, ground coriander, salt and pepper to taste.
Simmer for about 1 ½ hours.
4. Peel, deseed and cut the quinces in slices. Add to the pan with sugar and honey. Pour in leftover water.
5. Let the mixture simmer for about 2 more hours or until the
quinces are cooked (translucid) and, the juice has reduced and thickened.
6. Salt again if necessary.

You can also use veal instead of pork.
The longer you cook the stew, the better as then it starts to thicken.

Serving suggestions:

Eat this dish with fresh white bread or pita bread.

Greek Stew -Pic by
(Greek Pork -Pic by Rosa @Rosa's Yummy Yums)

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