Ingredients

• 1.25-1.5 kg/3lb boned shoulder of pork
• 550g/1lb 3oz quinces (2 fairly large ones)
• 2 red onions
• halved and thickly sliced
• 2 medium chillies
• seeded and cut into strips
• 4 cloves garlic
• sliced
• 3 bay leaves
• 2 tbsp olive oil
• 30g/1¼oz sugar
• 30g/1¼oz light muscovado sugar
• 100ml/3½fl oz white wine
• 2 tbsp white wine vinegar
• salt and freshly ground black pepper
• savoy cabbage
• roasted potato wedges

Directions

• Pre-heat the oven to 180C/350F/Gas 4.
• If the shoulder has been 'rolled'
• remove the string and flatten out. Using a sharp knife make criss-cross slashes about 2-3cm/0.5-1in apart in the skin.
• Lightly grease a baking dish. Lay the pork in it skin-side up.
• Peel the quinces then quarter and core
• cutting each quarter into two or three slices depending on size.
• Scatter the quince slices
• onion
• chillies
• garlic and bay leaves into the baking dish around the pork.
• Mix the oil
• sugars
• wine
• vinegar
• salt and pepper and spoon over the pork and quinces and onions.
• Cover with foil and place in the oven.
• Roast for one hour
• remove the foil and baste both pork and quinces and onions with their own juices.
• Return to the oven
• uncovered
• for a further hour
• basting occasionally.
• When the pork is very tender
• and the quinces are as soft as butter turn off the oven. Prop the door ajar and leave to rest for 10-20 minutes before carving and serving.
• Serve with savoy cabbage and roasted potato wedges.