Quinces with pork, prunes and chestnuts

Ingredients

• 1500 g pork (neck end or leg), cut into portions
• 4 quinces, sliced
• 10 prunes
• 200 g chestnuts, boiled and peeled
• 2 onions, finely chopped
• 1 Tbsp brown sugar
• 150 ml semi-sweet red wine
• 80 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
• 500 ml hot meat or vegetable stock
• 2 Tbsp tomato puree
• 1 bay leaf
• 4 allspice berries
• 2 cloves
• 1 sprig rosemary
• Freshly ground pepper
• Salt