{"id":287,"date":"2009-05-26T14:02:32","date_gmt":"2009-05-26T04:02:32","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=287"},"modified":"2021-02-08T23:02:59","modified_gmt":"2021-02-08T13:02:59","slug":"slow-cooked-pork-quince","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2009\/05\/26\/slow-cooked-pork-quince\/","title":{"rendered":"Slow Cooked Pork &#038; Quince"},"content":{"rendered":"<p id=\"top\" \/>\n<h1><span style=\"color: #33cccc;\">On ABC NSW 1233\u00a0<\/span><\/h1>\n<h1><span style=\"color: #ffcc00; font-size: 18pt;\"><strong><span style=\"font-family: Arial; font-style: normal; text-decoration: none;\">SLOW COOKED PORK &amp; QUINCE<\/span><\/strong><\/span><\/h1>\n<h3>Serves 6 &#8211; 8<\/h3>\n<h2><span style=\"color: #ff9900;\"><strong><span style=\"font-family: Arial; font-style: normal; text-decoration: none;\">Ingredients<\/span><\/strong><\/span><\/h2>\n<p>6 cloves garlic, peeled<\/p>\n<p>2kg pork neck\/scotch fillet roast<\/p>\n<p>1 bunch fresh sage<\/p>\n<p>2 tablespoons olive oil<\/p>\n<p>2 quince, seeded, cut into eights, unpeeled (optional)<\/p>\n<p>2 medium kumara or sweet potato, peeled, cut into chunks<\/p>\n<p>6 small red or brown onions, peeled<\/p>\n<p>4 sprigs each thyme &amp; rosemary<\/p>\n<p>1 cup (250ml) port<\/p>\n<p>1 cup (250ml) chicken or vegetable stock<\/p>\n<p>2 tablespoons plain flour<\/p>\n<p>1\/4 cup chicken or vegetable stock<\/p>\n<h2><span style=\"color: #ff9900;\">Method<\/span><\/h2>\n<ul>\n<li>Thinly slice 2 garlic cloves. Cut 8-10 small slits in meat. In each slit put 1 slice garlic and 1 sage leaf.<\/li>\n<\/ul>\n<ul>\n<li>Heat oil in a large frypan, add pork and brown well on each side. Remove pork and place in slow cooker.<\/li>\n<\/ul>\n<ul>\n<li>Add quince, kumara, onion, remaining garlic, sage, thyme and rosemary to slow cooker. Pour over port and 1 cup stock.<\/li>\n<\/ul>\n<ul>\n<li>Cover with lid and cook on low for 6-8 hours or high for 4 hours or until cooked.<\/li>\n<\/ul>\n<ul>\n<li>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.<\/li>\n<\/ul>\n<ul>\n<li>Slice pork and serve with steamed green beans.<\/li>\n<\/ul>\n<p><span style=\"color: #33cccc;\"><strong>Wine matching<\/strong>: Try a glass (or three) of Sangiovese Merlot to wash it down with.<\/span><\/p>\n<p><span style=\"color: #ff9900;\"><em><span style=\"font-family: Arial;\"><strong>Tips:<\/strong> Pork could be marinated in port for a couple of hours before cooking. <\/span><\/em><\/span><\/p>\n<p class=\"MsoBodyText2\"><span style=\"color: #ff9900;\"><em><span style=\"font-family: Arial;\">Substitute pork with chicken pieces or whole chicken, lamb shanks or beef pot roast. <\/span><\/em><\/span><\/p>\n<p class=\"MsoBodyText2\"><span style=\"color: #ff9900;\"><em><span style=\"font-family: Arial;\">Add 2 tablespoons Japanese soy sauce to frypan when searing pork for added colour and flavour. Substitute quince with nashi or green pears.<\/span><\/em><\/span><\/p>\n<p>(Recipe courtesy of Breville \u2013 see <a href=\"http:\/\/www.breville.com.au\/\" target=\"_blank\" rel=\"noopener\">www.breville.com.au<\/a> for more recipes)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The ultimate recipe for pork &#038; quince using your slow cooker with added tips and serving suggestions.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,29,60,6],"tags":[141,144,55],"class_list":["post-287","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-fruit","category-meat","category-slow-cookers","tag-fruit","tag-meat","tag-slow-cooker-recipes"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/287","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=287"}],"version-history":[{"count":11,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/287\/revisions"}],"predecessor-version":[{"id":1203,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/287\/revisions\/1203"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}