SLOW COOKER PORK AND QUINCE – December 8 – National Quince and Watermelon Month

Serves 4


  • 1 tablespoon olive oil
  • 1 ½ pounds pork ribs, cut into 1-inch pieces
  • 1 tablespoon butter
  • 4 green onions, chopped
  • 1-2 quince, peeled, cut into 6 pieces and seeded (NOTE: If you can’t find quince you can substitute pears)
  • 1 tablespoon brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ inch ginger, peeled and diced
  • 3 garlic cloves, diced
  • 1 cup chicken stock
  • 1 cup plus 2 cups water
  • 1 tablespoon soy sauce
  • 2 cups instant rice


  1. In a large skillet over medium-high heat add the olive oil and pork ribs. Brown, turning as needed, then place the pork in the bottom of a slow cooker.
  2. Reduce the heat to low and add the butter.  When melted add the green onions and quince.  Stir occasionally for 8 minutes.  Add the brown sugar and pumpkin pie spice.  Cook for an additional 5 minutes.  Add the ginger and garlic and mix together.  After 1 minute remove from heat and using a slotted spoon add all of the solids to the slow cooker.  Reserve the butter.
  3. Add the chicken stock and 1 cup water to the slow cooker and turn on low.  Cook for 3 hours.
  4. In the skillet with the reserved butter add 2 cups water over high heat.  When it boils add the instant rice and remove from heat and cover.  Cook until the rice is the consistency you like.
  5. Stir all of the ingredients in the slow cooker together and then serve over rice.

Tomorrow is National Pastry Day.  Tomorrow’s recipe will use pastry dough.


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