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Slow roasted pork with quinces


  • Preheat oven to 160°C fan forced (180°C normal).
  • Make diamond shape slashes in the pork skin and place in an oiled roasting tray, skin side up.
  • Toss together the quinces, red onions, garlic, chillies and bay leaves. Then scatter around the pork.
  • Combine the oil with the vinegar, sugars and seasonings. Whisk well and pour over the pork and vegies. Then cover the tray with kitchen foil, crimp the edges and cook on the bottom shelf of the oven for 1 hour.
  • Remove the foil and cook for another hour, basting everything now and again.
  • Then remove from the oven and rest the pork for about 15 mins, before slicing.
  • Serve the sliced pork with the quinces and vegies on the side.
  • from Sophie Grigson, English chef


  • 1.5 kg boned shoulder of pork
  • olive oil spray
  • 2 large quinces, peeled, cored & quartered
  • 2 red onions, halved & thickly sliced
  • 4 large garlic cloves, sliced
  • 2 small red chillies, seeded & sliced
  • 3 bay leaves
  • 2 tbsp olive oil
  • 100 ml dry white wine
  • 2 tbsp white wine vinegar
  • 30 gm caster sugar
  • 30 gm brown sugar
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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