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Braised Pork With Fuyu Persimmon
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Submitted by:
Chris |
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Pork Chops with great tasting Persimmons and scallions |
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INGREDIENTS:
- 2 1/2 pound(s) , Boneless Pork Shoulder
- 3/4 teaspoon(s) , Salt
- 2 teaspoon(s) , Vegetable Oil
- 1 whole , Onion Chopped
- 1 whole , Green Bell Pepper Chopped
- 1 whole , Celery Rib Chopped
- 1 whole , Garlic Clove Minced
- 1 tablespoon(s) , Ground Cumin
- 2 teaspoon(s) , Ground Coriander
- 1 teaspoon(s) , Ground Turmeric
- 1/8 teaspoon(s) , Cayenne
- 2 cup(s) , Water
- 4 whole , Plum Tomatoes
- 1 1/2 pound(s) , Firm-ripe Fuyu Persimmons
- 1/2 cup(s) , Scallion Greens Chopped
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| Instructions: |
Put oven rack in lower third of ovenand preheat oven to 350°F.
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.)
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.
Cover pot, then transfer to oven and braise pork until very tender, about 1 3/4 hours.
Scatter persimmons over pork and braise in oven, partially covered, 10 minutes more. Stir in scallion greens and salt and pepper to taste. |
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