Pork And Quince Casserole

• 1 tablespoon oil
• 1 1/2 pounds pork shoulder trimmed, cubed, seasoned
• 6 tablespoons butter
• 4 shallots peeled, left whole
• 1 quince peeled, cut into wedges, seeds removed
• 1 tablespoon brown sugar
• 2 star anise
• 1 cinnamon stick halved
• 1 tablespoon ginger finely sliced
• 3 cloves garlic crushed
• 1 cup chicken stock
• 1 cup water
• 1 tablespoon soy sauce
• 1/2 teaspoon all-spice
• 3 cups long-grain rice cooked
• 2 tablespoons chopped parsley or cilantro
• cilantro leaves extra, to serve

1. Preheat oven to 325u0b0F.
2. Heat oil in large, flame proof casserole dish on high. Brown meat in two batches. Remove from dish and set aside.
3. Reduce heat to low and melt 3 tbsp butter. Gently cook shallots and quince for 8-10 minutes, stirring occasionally.
4. Add sugar and spices. Continue cooking and stirring for 4-5 minutes, until quince is tender and beginning to caramelize. Add garlic, stirring for 30 seconds, until fragrant.
5. Return pork to dish, tossing to coat in spice mixture. Pour in stock, water and soy sauce and bring to a boil. Bake, covered, for 1 1/4 hours, until meat is tender.
6. To make spiced rice, melt 3 tbsp of butter in a large frying pan. Add the all spice and cook for 30 seconds. Mix in rice and herbs. Serve pork with spiced rice and topped with extra cilantro.

oil, pork shoulder, butter, shallots, brown sugar, anise, cinnamon, ginger, garlic, chicken stock, water, soy sauce, allspice, longgrain rice, parsley, cilantro

Taken from www.yummly.com/recipe/Pork-and-Quince-Casserole-1400279 (may not work)