What do you do with quinces if you don’t have a sweet tooth? Since they resemble apples in flavour, are as hard as bullets and take long, slow cooking to become tender, they do make a great accompaniment to roast pork. Do be careful when you are peeling the blighters, though – knives tend to slip off.<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 20 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 2 hrs<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nPreheat the oven to 180\u00b0C\/gas 4. If the shoulder has been rolled, remove the string, open it out and slash the skin with a sharp knife. Oil a roasting tin and lay the pork in it skin side upwards.<\/p>\n Peel, quarter and core the quinces, then cut each quarter into 2 or 3 segments. Cut the red onion into eigths lengthways. (Leaving some root on the onion will help to hold it together.) Surround the pork with the onion, quinces, chillies and bay leaves.<\/p>\n Mix together the oil, vinegar, wine, sugars, salt and pepper an dspoon it over the pork, quinces and onions. Cover with aluminium foil and roast in the oven for 1 hour. Remove the foil, baste everything with the juices and return it to the oven to cook uncovered for a further hour. By this time the pork should be very tender and the quinces, soft. Rest the pork in a warm place for about 15 minutes before serving.<\/p>\n<\/div>\n |