Quince with pork and Middle Eastern spices

Babiche Martens

Ingredients

2 cloves	Garlic, (crushed)
600 g	Pork steaks / fillets
1 tsp	Ground cumin
1 tsp	Ground coriander
1 tsp	Paprika
1	Orange, (zest of)
1	Salt & freshly ground pepper
1 tsp	Brown sugar
1 tsp	Brown sugar
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

1. 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.
2. 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.
3. 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.
4. Let the pork rest for 10 minutes before slicing and serving with the quince and steamed green beans.