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      RECIPE TITLE "Braised Pork with Quinces Recipe Recipe"
    Source: Casual Cuisines of the World - Taverna, courtesy of

    yieldsServes 6 time--- difficultymoderate

    Quinces are prized in Greece and Turkey during the fall months, when their unique scent perfumes every kitchen. If you cannot find quinces, substitute apples or pears and reduce the sugar to 2 tablespoons. Although pork is naturally sweet and a wonderful foil for quince, this stew can also be made with beef or lamb.


    2 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes
    2 teaspoons ground cinnamon
    2 teaspoons ground cumin
    Juice of 1 lemon
    3 lb quinces
    2 tablespoons unsalted butter
    1/2 cup sugar
    1 cup pomegranate juice or water
    1/4 cup olive oil
    2 onions, chopped
    Pinch of ground cayenne pepper, optional
    1 cup chicken stock or water

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    Rub the meat with 1 teaspoon each of the cinnamon and cumin. Place the spice-coated meat in a nonaluminum bowl, cover and let marinate for 2 hours at room temperature or overnight in the refrigerator.

    Fill a large bowl three-fourths full with water and add the lemon juice. Peel the quinces, core them and then slice thickly. As they are cut, drop them into the bowl of lemon water to prevent discoloring until all are cut.

    Drain the quince slices and pat dry. In a sauté pan over high heat, melt the butter. Add the quinces and sauté until softened, about 10 minutes. Sprinkle with the sugar and continue to sauté until golden, 15-20 minutes longer. Add the pomegranate juice or water and simmer over medium heat until tender, 15-20 minutes. Remove from the heat and let stand for 1 hour.

    Return the quinces to a simmer over medium heat and simmer for 15 minutes longer. Remove from the heat and let stand for 1 hour longer; or let cool, cover and let stand overnight.

    In a large, heavy sauté pan over medium heat, warm the olive oil. Add the pork and brown on all sides, about 10 minutes. Using a slotted spoon, transfer the pork to a plate and set aside.

    To the fat remaining in the pan, add the onions. Sauté over medium heat until tender, about 8 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and the cayenne, if using. Sauté a few minutes longer to blend the flavors and then return the meat to the pan. Add the 1 cup stock or water and stir well. Reduce the heat to low, cover and simmer for 1 hour.

    Place the pan holding the quinces over medium heat and bring to a simmer. Simmer for 15 minutes. Add the quinces and their juices to the meat and continue to simmer over low heat until the meat is tender and the flavors have blended, about 30 minutes longer. Season to taste with salt and pepper.

    Spoon the stew into a warmed serving dish and serve hot.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 604 Fat: 25g Carbohydrates: 59g
    Cholesterol: 133mg Sodium: 167mg Protein: 39g
    Fiber: 6g % Cal. from Fat: 37% % Cal. from Carbs: 39%

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    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

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