Marinated Pork and Quince Tapas

Combine the marinade ingredients in a shallow dish. Trim the pork, cut it into 20 slices and lightly flatten. Add to the marinade, turning to coat and refrigerate for up to 2 days.

Heat the olive oil in a heavy based sauté pan until hot. Add half the pork and cook quickly on both sides until just cooked through.

Remove to a plate and cook the remaining meat. Add to the plate and season well.

Spread each toast with quince paste, place a slice of pork on top, followed by a slice of the piquillo pimiento
or capsicum. Top with a skewered olive and serve warm. Makes 20

Quince Paste: made from cooking quince fruit with sugar for a long period until thick and a rich ruby red, setting firm when cold. Called membrillo in Spain. See page 146 to order.

Piquillo pimientos: Small, sweet, triangular capsicums, smoked over oak and stored in their own juices. Available sliced or whole for filling