Pork with quinces

Ingredients:

For the marinade

• 1 kg pork shoulder with bone, cut into large pieces
• Moschofilero wine (Greek white wine)
• 160 g olive oil
• 1 clove of garlic
• Salt, pepper, oregano

For the potatoes and the quince

• 4 medium potatoes
• 1 quince
• 2 teaspoons lemon marmalade
• 180 g olive oil
• Salt, pepper, oregano

Instructions:

We start with the marinade.

In a bowl, we add the meat, olive oil and wine so that the meat is covered.

We continue with the minced garlic.

Then, we add salt, pepper, and oregano according to our preferences and stir well.

We cover the bowl with plastic wrap and leave it in the fridge for 48 hours.

When the 48 hours pass, we clean the quince in another bowl.

We cut it into large pieces.

We do the same with the potatoes.

We add the lemon marmalade, olive oil, salt, pepper and oregano again according to our preferences.

We stir well and place them inside the clay pot.

Then, we add the pieces of meat, pressing gently to fit between the potatoes and quince.

Finally, we add the marinade.

We cover it and bake for about 2 hours at 250°C.