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Quinces with pork, prunes and chestnuts

  • Cooking time1 hour 20 minutes
  • Prep time1 hour
  • Servings4 portions
recipe image Quinces with pork, prunes and chestnuts


  • 1500 g pork (neck end or leg), cut into portions
  • 4 quinces, sliced
  • 10 prunes
  • 200 g chestnuts, boiled and peeled
  • 2 onions, finely chopped
  • 1 Tbsp brown sugar
  • 150 ml semi-sweet red wine
  • 80 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
  • 500 ml hot meat or vegetable stock
  • 2 Tbsp tomato puree
  • 1 bay leaf
  • 4 allspice berries
  • 2 cloves
  • 1 sprig rosemary
  • Freshly ground pepper
  • Salt


      1. In a saucepan, brown the pork on all sides in half the olive oil.
      2. Add the onions and continue frying for 5 minutes, then add the spices, sugar, rosemary, bay leaf, salt and pepper, followed by the stock.
      3. Simmer gently for about one hour.
      4. Transfer the meat to a casserole dish without the sauce. Add the quinces and chestnuts.
      5. Stir the wine and tomato puree into the sauce, season with salt and pepper, and pour into the casserole dish.
      6. Cook for 60 minutes at 180°C, then add the prunes, bake for an additional 15 minutes, and serve.
      You can use dates instead of prunes