The special relish to pork in this recipe is impacted by a quince. Useful fruit can be applied not only in desserts, but also as juicy additive to meat. Being exposed to thermal treatment, the slightly acid flavor of a quince is replaced by more sweet, in combination with apple juice fruit forms saturated marinade which impregnates all ingredients and does a dish surprisingly juicy.
It is required to you
- - cutting of pork of 500 g;
- - apple (for juice) 3 pieces;
- - quince of 1 piece;
- - onion of 1 piece;
- - carrots of 1 piece;
- - prunes of 7 pieces;
- - cracked ginger;
- - refined vegetable oil;
- - salt, spices.
Instruction
1. Cut meat long thick strips, mix it with ginger and salt.
2. From apples to squeeze out juice, using the juice extractor and to fill in with the formed juice the prepared meat. Leave for 20 minutes for impregnation.
3. A quince halve, remove sunflower seeds and a rigid core. Then to cut each half with thin segments.
4. Cut onions with half rings. Carrots – long straws of average thickness.
5. Get meat from marinade and, having wiped, exempt from excess liquid.
6. Warm, place vegetable oil in it pork and fry that the crust was formed.
7. Withdraw meat from a frying pan and place in the same oil a quince, and after a while – onions and carrots. Fry till pleasant golden color.
8. Lay out fried ingredients on a napkin and leave until excess fat leaves. After to put in a stewpan, to put the whole prunes and to fill in all with the remained marinade. Add some spice to taste.
9. It is dense to cover a stewpan with a cover and to extinguish a dish of 20 minutes until ready on average fire.