Meat with quince
4 servings
35 minutes
Meat with quince is an exquisite dish of Chinese cuisine that combines the tenderness of meat and the sweet tartness of quince. This recipe dates back to ancient times when Chinese chefs skillfully balanced flavors to create harmonious combinations. The meat is fried in oil to achieve an appetizing crust and then slowly stewed to absorb juices and aromas. Quince adds a slight tanginess that enhances the depth of flavor. Onion contributes a soft sweetness while spices add a spicy zest. This dish is not only delicious but also healthy—quince is rich in vitamins and slow cooking makes the meat incredibly tender. Serving it with greens highlights freshness and completes the composition. A magnificent treat for a cozy family dinner or special occasion.
1
Wash the meat (fillet, hip, back) and cut it into small pieces (3-4 pieces per serving), place it in a shallow pot, and fry in heated oil.
- Meat: 400 g
- Vegetable oil: 2 tablespoons
2
After that, pour water over the fried meat until it is covered, and simmer for about an hour.
- Meat: 400 g
3
Cut the quince into wedges, remove the skin and core, place in a pot with meat, add sautéed onions, salt, pepper, and continue stewing until the meat is fully cooked.
- Quince: 400 g
- Onion: 1 head
- Meat: 400 g
- Vegetable oil: 2 tablespoons
4
When serving meat with quince, transfer it to a heated dish and sprinkle with parsley or dill.