Name: Braised Pork with Fuyu Persimmon
Yield: Makes 6 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

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Braised Pork with Fuyu PersimmonRita Maas

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.

Recipe notes

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