Slow Cooked Pork & Quince

On ABC NSW 1233 

SLOW COOKED PORK & QUINCE

Serves 6 – 8

Ingredients

6 cloves garlic, peeled

2kg pork neck/scotch fillet roast

1 bunch fresh sage

2 tablespoons olive oil

2 quince, seeded, cut into eights, unpeeled (optional)

2 medium kumara or sweet potato, peeled, cut into chunks

6 small red or brown onions, peeled

4 sprigs each thyme & rosemary

1 cup (250ml) port

1 cup (250ml) chicken or vegetable stock

2 tablespoons plain flour

1/4 cup chicken or vegetable stock

Method

  • Thinly slice 2 garlic cloves. Cut 8-10 small slits in meat. In each slit put 1 slice garlic and 1 sage leaf.
  • Heat oil in a large frypan, add pork and brown well on each side. Remove pork and place in slow cooker.
  • Add quince, kumara, onion, remaining garlic, sage, thyme and rosemary to slow cooker. Pour over port and 1 cup stock.
  • Cover with lid and cook on low for 6-8 hours or high for 4 hours or until cooked.
  • Blend flour and 1/4 cup stock. Stir into liquid in slow cooker 15 minutes before cooking time completed. Turn onto high and cook until liquid thickens and reduces.
  • Slice pork and serve with steamed green beans.

Wine matching: Try a glass (or three) of Sangiovese Merlot to wash it down with.

Tips: Pork could be marinated in port for a couple of hours before cooking.

Substitute pork with chicken pieces or whole chicken, lamb shanks or beef pot roast.

Add 2 tablespoons Japanese soy sauce to frypan when searing pork for added colour and flavour. Substitute quince with nashi or green pears.

(Recipe courtesy of Breville – see www.breville.com.au for more recipes)

Posted on May 26, 2009 at 2:02 pm by Brigid · Permalink
In: Recipes, Radio, Fruit, Meat, Slow Cookers · Tagged with: , ,

2 Responses to “Slow Cooked Pork & Quince”

  1. Carol - June 8, 2009

    Had lots of requests for this, Brigid! And I am making it this afternoon.

    🙂

  2. Brigid - June 10, 2009

    Great Carol, will be interested to hear how it goes.

    On the long weekend baked some quince wedges, skin on, with a sprinkling of brown sugar and pinch of five spice. Served them with roasted walnuts and natural yoghurt. Makes a great dessert or could serve with other slow cooked or barbecued meat or chicekn. My brother-in-law just ate them for breakfast!

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