With a sweet and sour sauce
Method
Boil the meat for 10 minutes
Rinse the meat and dry it
Chop the onion and garlic
Fry the meat
Add the onion and as soon as it shines, add the paste
Add the rosemary, salt, pepper and half a glass of water
Reduce the heat and simmer until soft, about 1 to 1.5 hours
Wash the quinces and apples in thick slices and place them in water with lemon juice
Put them in the pot with the meat and boil for 15 minutes
Add the vinegar and molasses, cover and let it boil for 3 to 5 minutes
Turn off the heat and let it sit for 15 minutes before serving
Ingredients
1.5 Kg wild boar (or pork)
2 onions
¾ cup olive oil (120 ml)
4-5 cloves of garlic
2 tbsp tomato paste (70 g)
½ glass of water (approx.)
4-5 medium quinces in thick slices
2-3 green apples in thick slices
¾ cup petimezi (150 ml)
½ cup vinegar (100 ml)
3-4 sprigs of rosemary
Salt Pepper
