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Preheat oven to 325°F. Heat oil in large, flame proof casserole dish on high. Brown meat in two batches. Remove from dish and set aside. Reduce heat to low and melt 3 tbsp butter. Gently cook shallots and quince for 8-10 minutes, stirring occasionally. Add sugar and spices. Continue cooking and stirring for 4-5 minutes, until quince is tender and beginning to caramelize. Add garlic, stirring for 30 seconds, until fragrant. Return pork to dish, tossing to coat in spice mixture. Pour in stock, water and soy sauce and bring to a boil. Bake, covered, for 1 1/4 hours, until meat is tender. To make spiced rice, melt 3 tbsp of butter in a large frying pan. Add the all spice and cook for 30 seconds. Mix in rice and herbs. Serve pork with spiced rice and topped with extra cilantro.
RecipeNLG
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Enameled Dutch oven for braising, bread baking, stewing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes