¼ cups olive oil
1kg pork (shoulder or neck) cut to slices
1 tablespoon cloves
1 cup red wine
1 cinnamon stick
7 small onions
1 kg quinces
1 tablespoon (level) sugar or honey
2 teaspoons salt
Heat 4-5 tablespoons of olive oil in a deep pan or shallow casserole and sauté the pork slices until brown on all sides. Then transfer the pork on a platter using a perforated spatula. Stick the cloves to the onions and place them into the casserole / pan with the olive oil.
Replace the pork into the casserole / pan and add the wine. Add the cinnamon and the salt. Cook over moderate heat for 5 minutes and then add one cup of water. Simmer the meal and onions for 30-40 min. with the casserole/pan covered, until the meat is half done. If you establish that the sauce is not enough, add a little water.
Wash, clean, cub and deseed the quinces. Also, remove hard fiber from their core. Sauté the quinces in olive oil until golden brown on all sides.
Heat the oven at 180oC. Transfer the meat, quinces and onion into a pyrex dish or clay pot. Sprinkle the quinces with half the sugar quantity. Pour the sauce over the meal and sprinkle with the rest of sugar.
Cover the pyrex dish or clay pot with lid or aluminum foil and bake in the oven for 30-40 minutes. Occasionally, baste the meat and quinces with the sauce to keep them moist. Serve warm.