Pork Rib Roast with Quince PureeNo Comments » May 9th, 2009 | By Tobias | Category: Meat and Poultry, Recipes
This dish is created after a recipe of the Casa Moro Book. Especially the quince puree fascinated me when I read the original recipe. The combination of juicy pork and sweet sour quince sounded just perfect for the diner party I had planned.
Preparation time: 30 minutes
Cooking time: 60-90 minutes
Ingredients for the roast:
- 1,5 kilo pork rib roast from organic farming
- 2 cloves of garlic
- 1 tee spoon fennel seeds, crushed
- 1 table spoon fresh thyme
- Sea salt and fresh pepper
- 1 glass of white wine or sherry
Ingredients for the quince puree:
- 1/2 quince peeled and pitted
- 20 gram butter
- a pinch of cinnamon
- 2-3 tea spoons of sugar
- some lemon juice
Scratch the slab of the roast with a sharp knife.
Crush the garlic with a bif knife on a cutting board. Add some sea salt and keep crushing the garlick with the knife until it turned into a paste. Mix with the crushed fennel seeds. Alternatively you can use pestle and mortar to create this paste.
Rub the paste evenly onto the meat but leave out the slab.
Sprinkle thyme over the meat, add salt and fresh pepper.
Heat the oven to 230 degrees centegrade.
Rub the slab dry and put some salt on it.
Let the paste draw into the meat for 30 minutes.
In the meanwhile peel the quince and clean them from the pits. Cut into fine slices and put into a large pot. Add enough water to cover the quince fully. Let the quince cook for 30 minutes. Puree with an immersion blender. Add sugar, cinamon and some butter while doing so.
Butter a casserole and put the meat into the casserole. Place the casserole in the oven with the slab facing up. Let the meat broil for 45 minutes until the slab turned into a crust. If there is a chance that the roast burns, ad some water, white wine or sherry to the casserole.
After 45 minutes reduce the heat to 180 degrees centigrade and let the meat broil for an other 30 minutes.
Take the meat out and pack it immediately in tin foil. Let it rest.
Catch all the liquids from the casserole and the tin foil and put them into a small pot. Add a sip of sherry and reduce the liquids to a sauce. Add salt and pepper according to your taste.
Cut the meat off the bone. Slice it in one finger thick slices and place it on a plate. Add the quince puree and pour a good sip of the sauce over it.
I serve this dish with rosemary potatoes. Those you can find under the category “side dishes”.
TIP: the quality of the meat is absolutely crucial for this dish. Make sure you get some meat from organic farming. You will taste the difference. The second important thing is the slab. Keeping the fat on the meat seals the juices in the meat while broiling it.