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.

1002

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Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Braised Pork with Fuyu Persimmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions