Braised Pork with Fuyu Persimmon

• Gluten free

• Meat

  • 2 1/2 lbs Pork shoulder, boneless

• Produce

  • 1 Celery, rib
  • 2 tsp Coriander, ground
  • 1 1/2 lbs Fuyu persimmons, firm ripe
  • 1 Garlic clove, large
  • 1 Green bell pepper
  • 1 Onion
  • 4 Plum tomatoes
  • 1/2 cup Scallion greens

• Baking & Spices

  • 1/8 tsp Cayenne
  • 3/4 tsp Salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Liquids

  • 2 cups Water

Found on epicurious.com

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

• Preparation Put oven rack in lower third of oven and 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. 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.

Nutrition