Sunday, November 15, 2009

Pork Stewed with Quince

Here's an autumnal stew. Pork is remarkably cheap right now. Quinces are in selective markets -- like Dekalb Farmers Market -- for a few weeks. Nothing is quite like the fruity taste of quinces, but Granny Smith apples with 1 cup grapefruit juice replacing some of the water would be a substitute.

The quantity is large, due to the size of the pork loins. But leftovers are very tasty.

A spicy medium-bodied red wine, like a Spanish Garnacha, Cotes du Rhone, or California or French Syrah would complement well, as would a dry Riesling.

Pork stewed with Quince

3 1/2 pounds pork loin

Trim off fat and tough parts, and render fat in medium hot stewing pot. Cut meat in 1 1/4-inch chunks.

Fry pork, part at a time, in some of the rendered oil, sprinkling moderately with salt and pepper. Remove pork to bowl.

In some more oil, fry until softened:
2 medium-large onions, diced
2 large bay leaves

When softened, add pre-fried pork,
1 cup white wine
2 cups water
3 tablespoons tomato paste
2 quinces, peeled, cored, and chopped

Simmer until pork is beginning to become tender, stirring frequently. Add:
3 teaspoons salt
3 large potatoes, peeled and cut in 1-inch pieces

Simmer, adding a little water as needed, until potatoes are becoming tender. Taste and add salt as needed. Stir in:
1/8 teaspoon black pepper

Let sit a while, or refrigerate overnight. Reheat, stirring frequently so it does not scorch. Taste and adjust salt, if needed,

Serve with brown rice, noodles, or boiled potatoes

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