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Pork and quince pot roast
Pork and quince pot roast
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Prep Time:
30 minutes
Cook Time:
500 minutes
Total Time:
530 minutes
Slow-cooked pulled pork with quince: a cozy winter delight.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 800g piece pork scotch (neck)
  • 1 red onion, halved, cut into thick wedges
  • 2 large quinces, peeled, cored, cut into wedges
  • 2cm piece fresh ginger, finely grated
  • 20.00 ml whole fresh sage leaves
  • 89.38 gm honey
  • 125.00 ml apera (dry sherry)
  • 1 cinnamon stick
  • 11.80 gm wholegrain mustard
  • 140g tub apple puree
  • 375.00 ml couscous
  • 375.00 gm water, boiling
  • 62.50 ml pistachio kernels, roughly chopped
  • 1 zucchini, peeled into thin ribbons
  • Fresh sage leaves, extra, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Cook pork for 5 to 6 minutes, turning occasionally, until browned all over. Transfer to a plate.
  • Place onion and quince in a pan over medium heat. Sauté for 2 minutes. Introduce garlic, ginger, and sage. Stir and cook for 1 minute until the aroma fills the air. Pour in honey and apera and let it simmer for 2 minutes. Transfer the mixture to a slow cooker and add cinnamon stick, mustard, and apple purée. Mix well and add pork. Cover and cook on high for 4 hours (or low for 8 hours), flipping the pork twice during cooking.
  • As pork nears completion, place couscous in a heatproof bowl, pour boiling water over it, and gently stir. Cover the bowl and let it rest for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork before serving.
  • Heat the rest of the oil in a large frying pan over medium-high heat. Toast the pistachios by stirring for 2 minutes. Next, add the zucchini and cook for 2 to 3 minutes until tender. Combine with couscous, season with salt and pepper, and toss together.
  • Place the pork on a cutting board and shred it roughly. Remove the cinnamon stick from the quince mixture. Serve the shredded pork and quince mixture on a bed of couscous, topped with extra sage leaves for garnish.

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