Pork with Quince Preserve - Roddy Damalis

Ingredients

• 2kg pork neck (cut into 100g pieces, trim excess fat but not all of it)
• 2 tsp paprika
• 2 tsp cinnamon (ground)
• 5 pieces cinnamon bark
• ⅓ tsp cloves (ground)
• 6 bay leaves
• ⅓ cup olive oil
• Salt
• 1 tsp cracked black pepper
• 500ml commandaria (or port wine)
• 2 tsp corn flour (dissolved in 2 cups of water)
• 1kg quince (peel, core and slice in quarters)
• 1 cup sugar
• 2 cups water