Introduction

A traditional Greek recipe, Braised Pork with Quince in a Dutch Oven, is a hearty and flavorful dish perfect for special occasions. The combination of pork, quince, and citrus creates a unique and delicious flavor profile.

Ingredients

2½ kg pork shoulder (preferably boneless), cut into large portions
10 large potatoes
2 oranges (juice)
1 orange peel
2 quinces
3/4 cup olive oil
5 cloves garlic
1 sprig rosemary
1 sprig thyme
Freshly ground pepper
Freshly ground salt

Instructions

The night before, wash the pork, season with salt and pepper in a large bowl, add the garlic between the meat, and drizzle with olive oil. Add the citrus peels and mix well. Cover and refrigerate overnight. The next day, wash and peel the potatoes, cut them into wedges, and line the bottom of a Dutch oven. Wash the quinces without removing the skin or seeds, cut them into wedges, and place them among the potatoes. Add the pork with all the juices from the bowl, as well as the garlic and citrus peels. Sprinkle with thyme and rosemary, and drizzle with orange and lemon juice. In a preheated oven at 200°C, bake for 45 minutes without a lid. Then, stir, check the seasoning, cover the Dutch oven, and continue baking for another 2 hours.

Serving Ideas

Serve hot, garnished with fresh herbs and a side of warm pita bread.
Offer a refreshing salad with mixed greens, cherry tomatoes, and a citrus vinaigrette.
Pair with a rich and creamy side dish, such as creamy mashed potatoes or roasted root vegetables.

Side Dish Ideas

Roasted Brussels sprouts with balsamic glaze and toasted almonds
Sautéed spinach with garlic and lemon
Grilled asparagus with olive oil and parmesan cheese

Nutrient Values (approximate per serving)

Calories: 550
Protein: 35g
Fat: 35g
Saturated Fat: 10g
Cholesterol: 80mg
Carbohydrates: 30g
Fiber: 5g
Sugar: 10g
Sodium: 400mg