- Serves: 4-6
- Cook Time: 2 hours 10 minutes
- Prep Time: 30 minutes
- Effort: easy
For the pork
- 1 kg piece pork loin, scored ready for crackling
- 3 onions, quartered
- 2 carrots, peeled and cut into large pieces
- 2 sticks celery, cut into medium pieces
- 4 whole cloves garlic
- 2 sprig of rosemary
- olive oil, for drizzling
For the quinces
- 4 quince
- 200 g golden caster sugar
For the cabbage
- 250 g savoy cabbage, sliced
- 1 clove garlic, finely chopped
1. For the pork: preheat the oven to 220C/200C fan/Gas 8. Rub some salt and pepper into the scored skin of the pork loin. Pop the vegetables on a baking tray, add the rosemary and garlic cloves, drizzle with olive oil and top with the pork.
2. Roast for 30 minutes, then turn down the heat to 190C/170C fan/Gas 6 and continue cooking for a further 1½ hours.
3. For the quince: peel the quinces, cut into wedges and remove the cores. Put the sugar and 1 litre of water in a saucepan and bring to the boil. Add the quinces, cover with a piece of greaseproof paper and simmer for 40 minutes.
4. When the pork is cooked, take it out of the oven, transfer to a plate and cover with foil. Spoon out the vegetables and place them in a serving dish.
5. For the cabbage: while the pork is resting, heat a wok or large frying pan and add a little olive oil. Add the garlic and cook for a few minutes, then add the cabbage and a splash of water. Cook for about 8-10 minutes or until the cabbage is wilted. Transfer to a serving dish.
6. Carve the pork into slices and serve with the roast vegetables, poached quince and cabbage.
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