Pork and quince casserole

1. Preheat oven to moderately slow, 160°C.
   
   
2. Heat oil in large, flameproof casserole dish on high. Brown meat in two batches. Remove from dish and set aside.
   
   
3. Reduce heat to low and melt butter. Gently fry eschalots 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 caramelise. Add ginger and garlic, stirring for 30 seconds, until fragrant.
   
   
4. Return pork to dish, tossing to coat in spice mixture. Pour in stock, water and soy. Bring to boil. Bake, covered, for 1¼ hours, until meat is tender. Serve with spiced rice and sprinkle with coriander.

• To make spiced rice, melt 90g butter in a large frying pan. Fry 1½ teaspoons mixed spice for 30 seconds. Toss through 3 cups cooked long-grain rice and 2 tablespoons chopped parsley or coriander.