Pork Fried with Quince
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Pork Blood - 5.3 oz
- Quince - 3.5 oz
- Clarified Butter - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Cinnamon - to taste
- Ground clove - to taste
Step by Step guide
Step 1
Cut the pork loin into portion-sized pieces weighing 130–150 grams, season with salt and pepper, then place in a skillet with heated fat and fry until a crispy crust forms on all sides.
Step 2
Cut the washed quince into large wedges, remove the seeds, and sauté in butter until partially cooked.
Step 3
Arrange the fried pieces of pork with the sautéed quince wedges, sprinkle with cinnamon, add 3–4 cloves, cover the skillet with a lid, and finish cooking in the oven.
Step 4
Serve the pork in the same dish, garnished with parsley.
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