Roast pork with pumpkin and quinces

Name: Roast pork with pumpkin and quinces
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 1.25 kg Pumpkin (e.g. Hokkaido); 4 medium-sized onions; 1 kg Quinces; 3 Branches of rosemary; 2.5 kg Roast pork (from the leg, without rind); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 350 ml apple juice; 1 TEASPOON Vegetable broth; 2 Chillies; 5 TABLESPOONS Soy sauce; 3-4 Tbsp liquid honey

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

1.25 kg Pumpkin (e.g. Hokkaido)
4 medium-sized onions
1 kg Quinces
3 Branches of rosemary
2.5 kg Roast pork (from the leg, without rind)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
350 ml apple juice
1 TEASPOON Vegetable broth
2 Chillies
5 TABLESPOONS Soy sauce
3-4 Tbsp liquid honey

Directions

1
Wash the pumpkin, quarter it and remove the seeds. Cut the pumpkin into pieces. Peel and slice the onions. Wash quinces, peel, quarter and remove seeds. Cut the quinces into pieces. Wash the rosemary.
2
Put 1 branch aside and pluck the needles from the remaining branches.
3
Dab meat dry and rub with salt and pepper. Heat the oil in a large frying pan. Brown the meat all around, take it out. Fry the pumpkin in hot frying fat. Season with salt and pepper, take out.
4
Brown the onions, quinces and rosemary needles in it, season. Pour on apple juice and 1⁄4 l water, bring to the boil and stir in the stock. Put the roast back into the roaster. Cover in a preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) 1 3⁄4 Braise for 2 hours.
5
30 minutes before the end of the frying time, spread pumpkin around the meat and fry open. Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Mix with soy sauce and honey. From about 10 minutes before the end of the frying time, brush the roast repeatedly with some honey mixture.
6
Arrange everything and garnish with the rest of the rosemary. Mashed potatoes taste good with it.