Pork and quince casserole

1.Preheat oven to 160°C.

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 60g butter. Gently fry eschalots 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 caramelise. Add ginger and garlic, stirring for 30 seconds, until fragrant.

5.Return pork to dish, tossing to coat in spice mixture. Pour in stock, water and soy. Bring to boil. Bake, covered, for 1 1/4 hours, until meat is tender.

6.To make spiced rice, melt butter in a large frying pan. Fry mixed spice for 30 seconds. Mix in rice and herbs. Serve pork with spiced rice and topped with extra coriander.