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Preheat oven to 200°C. Line a roasting pan with baking paper. Combine apple juice, quince paste, five spice, port, maple syrup and mustard in a saucepan. Place over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until quince paste dissolves and mixture thickens slightly. Cool slightly.
Transfer half the quince mixture to a heatproof bowl. Add pork. Turn to coat. Set aside for 15 mins to develop flavours.
Place the pork, skin-side up, in the prepared pan. Roast for 20 mins or until pork is caramelised and cooked through.
Combine the chopped apple, onion, oil and lemon juice in a bowl. Season.
Arrange the pork and watercress on a serving platter. Drizzle with remaining quince mixture. Serve with apple mixture.