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)
In: Recipes, Radio, Fruit, Meat, Slow Cookers · Tagged with: Fruit, Meat, Slow cooker recipes
2 Responses to “Slow Cooked Pork & Quince”
Carol - June 8, 2009
Had lots of requests for this, Brigid! And I am making it this afternoon.
🙂
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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