Quince with pork and Middle Eastern spices
( SERVES 4 )
Publication: Viva
Photo by Babiche Martens
Ingredients
| 2 cloves | Garlic, (crushed) |
| 600 g | Pork steaks / fillets |
| 1 tsp | Paprika |
| 1 tsp | Ground coriander |
| 1 tsp | Ground cumin |
| 1 | Orange, (zest of) |
| 1 tsp | Brown sugar |
| 1 tsp | Brown sugar |
| 1 | Salt & freshly ground pepper |
| 2 | Quinces |
| 1 cup | White wine |
| 2 cups | Water |
| 1 | Cinnamon stick |
| 2 Tbsp | Brown sugar |
| 6 | Coriander seeds |
| 4 | Black peppercorns |
| 1 tsp | Dried chilli |
| 1 | Lemon, (2 strips of) |
| 1 to grease | Olive oil |
| 1 to serve | Green beans |
Directions
- Place the pork into a roasting dish and add the garlic, cumin, paprika, coriander, orange zest and sugar. Season with salt and pepper, massage all the flavours into the meat and leave covered, to marinate for a minimum of 3 hours.
- Quarter the quinces, removing the core. Place into a saucepan and add the wine, water, cinnamon, sugar, coriander seeds, peppercorns, chilli and lemon. Cover and gently cook for 3 hours or until the fruit are a deep pink.
- Preheat oven to 200C. Heat a heavy-based frypan that can be transferred to the oven. Add a tablespoon of olive oil then add the pork. Sear for 5 minutes before turning over and repeating. Transfer to the oven and finish cooking.
- Let the pork rest for 10 minutes before slicing and serving with the quince and steamed green beans.
http://www.bite.co.nz/recipe/5048/Quince-with-pork-and-Middle-Eastern-spices/
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