Braised Pork with Fuyu Persimmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Put oven rack in lower third of oven and preheat oven to 350°F.
2. Pat pork dry with paper towels, then sprinkle with salt. 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. (Add more oil to pot as needed between batches.)
3. Pour off all but 1 tablespoon fat from pot. Add onion, bell pepper, and celery and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, turmeric, and cayenne and cook, stirring, 1 minute. Add pork with any juices accumulated in bowl, water, and tomatoes and bring to a simmer.
4. Cover pot, then transfer to oven and braise pork until very tender, about 1 3/4 hours.
5. Scatter persimmons over pork and braise in oven, partially covered, 10 minutes more. Stir in scallion greens and salt and pepper to taste.
6. Cooks' notes: ·Stew can be made, without persimmons or scallions, 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in a preheated 350°F oven, about 30 minutes, before proceeding. ·To peel a tomato, first cut an X in the end opposite the stem and immerse in boiling water 10 seconds. Transfer to ice water, then peel.
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