This comforting dish is one of Greece’s most beloved autumn and winter foods.
Pork with quinces balances the savory richness of pork with the bright, aromatic sweetness of quince, creating a beautifully mellow, heart-warming stew.
It’s the kind of recipe that fills the home with aromas and memories.
Ingredients (Serves 4–6)
- 1.2–1.5 kg pork shoulder or leg, cut into large chunks
- 3 firm, ripe quinces
- 2 large onions, finely chopped
- 1 glass dry white wine
- 3–4 tbsp olive oil
- 1 tbsp butter (optional, for extra richness)
- 1 tbsp honey or 1 tsp sugar
- 1 cinnamon stick
- 3–4 whole cloves
- Salt & pepper
- 1–2 glasses broth or water
- A little lemon juice (to keep the quinces from browning)
Instructions
- Brown the meat
Heat the olive oil (and butter if using) in a wide pot.
Sear the pork on all sides until deeply golden.
- Add the onions
Add the onions and sauté until soft and lightly caramelized.
- Deglaze with wine
Pour in the white wine and let the alcohol evaporate for 2–3 minutes.
- Add aromatics
Add:
- the cinnamon stick
- cloves
- honey or sugar
- salt & pepper
Pour in the broth or water so it reaches 2/3 of the pork.
Simmer gently for 1 hour.
- Prepare & add the quinces
Wash the quinces well (traditionally not peeled).
Cut into thick slices or chunks and place them in lemon water.
Add them to the pot.
- Final simmer
Cook for another 30–40 minutes, until the meat is tender and the quinces are soft and glossy.
For a thicker sauce, uncover for the last 10 minutes.
Traditional Secrets for Success
- Choose firm, aromatic quinces, never overripe.
- A touch of honey balances acidity and helps the sauce caramelize.
- Traditionally, after stovetop cooking, the dish was placed in the oven for extra “melted” richness.
Extra Tips
- Cut quinces into larger pieces so they keep their shape.
- For a sweeter profile, add an extra teaspoon of honey.
- Add 1 bay leaf for a more rustic aroma.
- Serve with mashed potatoes, rice, or orzo.
- This dish tastes even better the next day.
Wine Pairing
This dish pairs beautifully with:
- Dry white wines with acidity (Assyrtiko, Roditis)
- Light red wines (young Xinomavro, light Agiorgitiko)
- Cider, which matches the fruitiness of quince
- Non-alcoholic option: black or green tea with lemon
Nutritional Information (per serving, approx.)
Calories: ~480
Protein: 38–40 g
Fat: 26–30 g
Carbohydrates: 20–23 g
Good source of vitamin C, fiber, potassium (from quinces), and B-vitamins from pork.
FAQ – Frequently Asked Questions
- Can I make it in a pressure cooker?
Yes. Cook the pork for 25 minutes, then add the quinces and cook 10 minutes more.
- Can I make it without wine?
Absolutely. Replace with broth and add a splash more lemon juice.
- How can I make it lighter?
Use only olive oil (no butter) and reduce the honey.
- What kind of quinces are best?
Firm, heavy, aromatic quinces with no bruises.
- Can I cook it entirely in the oven?
Yes. Pre-simmer for 30 minutes on the stovetop, then bake at 180°C (350°F) for about 1 hour.
CookTheGreekWay 