Pork And Quince Casserole - cooking recipe

Ingredients

1 tbsp oil
1 1/2 lbs pork shoulder, trimmed, cubed, seasoned
6 tbsp butter
4 None shallots, peeled, left whole
1 None quince, peeled, cut into wedges, seeds removed
1 tbsp brown sugar
2 None star anise
1 None cinnamon stick, halved
1 tbsp finely sliced ginger
3 cloves garlic, crushed
1 cup chicken stock
1 cup water
1 tbsp soy sauce
1/2 tsp all spice
3 cups cooked long grain rice
2 tbsp chopped parsley or cilantro
None None extra cilantro leaves, to serve

Preparation

Preheat oven to 325\u00b0F.
Heat oil in large, flame proof casserole dish on high. Brown meat in two batches. Remove from dish and set aside.
Reduce heat to low and melt 3 tbsp butter. Gently cook shallots and quince for 8-10 minutes, stirring occasionally.
Add sugar and spices. Continue cooking and stirring for 4-5 minutes, until quince is tender and beginning to caramelize. Add garlic, stirring for 30 seconds, until fragrant.
Return pork to dish, tossing to coat in spice mixture. Pour in stock, water and soy sauce and bring to a boil. Bake, covered, for 1 1/4 hours, until meat is tender.
To make spiced rice, melt 3 tbsp of butter in a large frying pan. Add the all spice and cook for 30 seconds. Mix in rice and herbs. Serve pork with spiced rice and topped with extra cilantro.