Pork Cooked with Quinces
The following recipe uses pork shoulder cooked with quinces, but you could substitute cooking apples for the quinces. Serve with pilaf, and salad greens preferably with rocket or watercress in the mix. Also I have used lamb in this recipe in place of pork and try the dish using white wine and a touch of honey.
- 2 tbsp butter
- 900g pork shoulder, cubed
- 1 large onion, finely diced
- 300ml red wine
- 150 ml water
- Peel of a lemon or small orange
- 5cm cinnamon stick
- 1 ½ tsp New Zealand sea salt
- ½ tsp freshly ground black pepper
- 900g quinces, peeled, cored and thickly sliced
2 tbsp tarragon, mint or parsley, finely choppes
Melt butter in large saucepan, add the pieces of pork and fry for a few minutes, tossing and turning, until evenly browned. Remove with a slotted spoon and keep warm.
Add the onion and fry for a few minutes, stirring frequently until soft. Now return the pork to the pan, add wine, water, peel, cinnamon, salt and pepper and bring to the boil. Cover the pan, lower the heat and simmer for about 1 hour.
Uncover the pan, arrange the quince slices over the meat, sprinkle with sugar and recover. Cook for a further 30-45 minutes or until the pork and quinces are tender.
Transfer to a large serving dish and garnish.
Suggested wines to complement this recipe
Villa Maria Private Bin Dry 2010