Roast pork with pumpkin quince vegetables

Name: Roast pork with pumpkin quince vegetables
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 1 kg Quinces; 1 (approx. 1 kg) Hokkaido Pumpkin; 2 large onions; 1 collar Rosemary; 2.5 kg Roast pork; without rind, from the leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 350 ml apple juice; 250 ml Vegetable broth; 2 red chillies; 5 TABLESPOONS Soy sauce; 100 g liquid honey; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

1 kg Quinces
1 (approx. 1 kg) Hokkaido Pumpkin
2 large onions
1 collar Rosemary
2.5 kg Roast pork; without rind, from the leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
350 ml apple juice
250 ml Vegetable broth
2 red chillies
5 TABLESPOONS Soy sauce
100 g liquid honey
7-10 Tbsp Kitchen yarn

Directions

1
Wash quinces, grate dry, peel, quarter and core them, cut into pieces. Wash, clean and quarter the pumpkin, scrape out the seeds. Cut pumpkin into pieces. Peel and slice onions. Wash rosemary, shake dry. Pluck off needles and chop finely, except for something to garnish. Wash the meat and pat dry. Tie with kitchen string, rub with salt and pepper
2
Heat the oil in a frying pan and fry the meat thoroughly all around. Remove the meat. Fry the quinces, pumpkin and onions in the frying fat. Add rosemary and fry briefly. Season with salt and pepper. Deglaze with apple juice and stock. Put the roast back into the roaster. Cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/2 hours.
3
Clean the chillies, cut lengthwise, wash and remove the seeds. Chop the pods finely. Mix with soy sauce and honey. Spread the roast with the honey mixture. Cook open for 20-30 minutes. Brush several times with the honey mixture. Garnish with rosemary