How
many it serves: 6
Preparation time:30 - 60 Mins
Category : Roast Carvery
Type: Pork
Ingredients
- 1.25-1.5 kg/3lb boned shoulder of pork
- 550g/1lb 3oz quinces (2 fairly large ones)
- 2 red onions, halved and thickly sliced
- 2 medium chillies, seeded and cut into strips
- 4 cloves garlic, sliced
- 3 bay leaves
- 2 tbsp olive oil
- 30g/1¼ oz sugar
- 30g/1¼ oz light muscovado sugar
- 100ml/3½ fl oz white wine
- 2 tbsp white wine vinegar
- salt and freshly ground black pepper
Recipe Steps
- Pre-heat the oven to 180C/350F/Gas 4.
- If the shoulder has been 'rolled', remove the string and flatten out. Using a sharp knife make criss-cross slashes about 2-3cm/0.5-1in apart in the skin.
- grease a baking dish. Lay the pork in it skin-side up.
- Peel the quinces then quarter and core, cutting each quarter into two or three slices depending on size.
- Scatter the quince slices, onion, chillies, garlic and bay leaves into the baking dish around the pork.
- Mix the oil, sugars, wine, vinegar, salt and pepper and spoon over the pork and quinces and onions.
- Cover with foil and place in the oven.
- Roast for one hour, remove the foil and baste both pork and quinces and onions with their own juices.
- Return to the oven, uncovered, for a further hour, basting occasionally.
- When the pork is very tender, and the quinces are as soft as butter turn off the oven. Prop the door ajar and leave to rest for 10-20 minutes before carving and serving.
- Serve with savoy cabbage and roasted potato wedges.
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