Braised Pork with Fuyu Persimmon

  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.

pork shoulder, salt, vegetable oil, onion, green bell pepper, celery, garlic, ground cumin, ground coriander, ground turmeric, cayenne, water, tomatoes, persimmons, scallion greens, accompaniment

Taken from www.epicurious.com/recipes/food/views/braised-pork-with-fuyu-persimmon-108886 (may not work)

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