Pork shoulder with quince puree

Pork shoulder with quince puree

Total: 30 min. | Active: 30 min.
Nutritional value / person: 336 kcal
, Fat: 11 g
, Carbohydrate: 35 g
, Protein: 22 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Quince puree

1 ½ dl water
1 tbsp rosemary, finely chopped
½ tbsp yellow mustard seed, crushed with a mortar and pestle
¼ tsp cinnamon
500 g quinces rubbed down with a towel, peeled, quartered, cored, cut into small pieces (yields approx. 350 g)
120 g ground cane sugar
1 tbsp apple vinegar

Pork shoulder

1 dl meat bouillon
1 mini quick pork shoulder (approx. 385 g), cooked, cut into slices
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How it's done

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Quince puree

Bring the water to the boil along with half of the rosemary, mustard seeds and cinnamon. Add the quince, cover and cook over a medium heat for approx. 15 mins. until soft, puree. Add the sugar and vinegar, bring to the boil, reduce for approx. 5 mins. while stirring constantly, allow to cool slightly, stir in the remainder of the rosemary.

Pork shoulder

Bring the stock to the boil in a pan. Add the meat, reduce the heat, cover and heat through for approx. 10 mins. Serve with the quince puree.

Good to know
Serve with: Boiled potatoes.

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