Braised Pork with Fuyu Persimmon Recipe

Name: Braised Pork with Fuyu Persimmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces; 3/4 teaspoon salt; 1 to 3 tablespoons vegetable oil; 1 onion, chopped; 1 green bell pepper, chopped; 1 celery rib, chopped; 1 large garlic clove, minced; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1/8 teaspoon cayenne; 2 cups water; 4 plum tomatoes (3/4 pounds total), peeled (see cooks' note, below) and chopped, or 1 (14- to 16-oz) can whole tomatoes, drained and chopped; 1 1/2 pounds firm-ripe Fuyu persimmons, peeled, seeded if necessary, and cut into 1/4-inch-thick wedges; 1/2 cup chopped scallion greens; Accompaniment: cooked white rice

Servings: persons

2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
3/4 teaspoon salt
1 to 3 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
1 large garlic clove, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/8 teaspoon cayenne
2 cups water
4 plum tomatoes (3/4 pounds total), peeled (see cooks' note, below) and chopped, or 1 (14- to 16-oz) can whole tomatoes, drained and chopped
1 1/2 pounds firm-ripe Fuyu persimmons, peeled, seeded if necessary, and cut into 1/4-inch-thick wedges
1/2 cup chopped scallion greens
Accompaniment: cooked white rice

1
Put oven rack in lower third of oven and preheat oven to 350F.
2
Pat pork dry with paper towels, then sprinkle with salt.
3
Heat 1 tablespoon oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 5 minutes per batch, transferring to a bowl as browned.
4
(Add more oil to pot as needed between batches.)
5
Pour off all but 1 tablespoon fat from pot.
6
Add onion, bell pepper, and celery and cook over moderate heat, stirring, until softened, 3 to 5 minutes.
7
Stir in garlic, cumin, coriander, turmeric, and cayenne and cook, stirring, 1 minute.
8
Add pork with any juices accumulated in bowl, water, and tomatoes and bring to a simmer.
9
Cover pot, then transfer to oven and braise pork until very tender, about 1 3/4 hours.
10
Scatter persimmons over pork and braise in oven, partially covered, 10 minutes more.
11
Stir in scallion greens and salt and pepper to taste.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces, 3/4 teaspoon salt, 1 to 3 tablespoons vegetable oil, 1 onion, chopped, and more.

Yes, Braised Pork with Fuyu Persimmon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Pork with Fuyu Persimmon

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