Preheat oven to 325°F.

Heat oil in a large, flame-proof casserole dish on high heat.

Brown the cubed pork shoulder in two batches. Remove the browned pork from the dish and set aside.

Reduce the heat to low and melt 3 tablespoons of butter in the same casserole dish.

Gently cook the shallots and quince for 8-10 minutes, stirring occasionally, until softened.

Add brown sugar, star anise, cinnamon stick, and ginger to the shallots and quince.

Continue cooking and stirring for 4-5 minutes, until the quince is tender and beginning to caramelize.

Add the crushed garlic, stirring for 30 seconds, until fragrant.

Return the pork to the casserole dish, tossing to coat it in the spice mixture.

Pour in chicken stock, water, and soy sauce and bring to a boil.

Cover the casserole dish and bake in the preheated oven for 1 hour and 15 minutes, until the meat is tender.

To make the spiced rice, melt 3 tablespoons of butter in a large frying pan.

Add the all-spice to the melted butter and cook for 30 seconds.

Mix in the cooked long-grain rice and chopped herbs (parsley or cilantro).

Serve the pork and quince casserole with the spiced rice, topped with extra cilantro leaves.