Braised Pork with Persimmon Sauce
- Dutch Oven
- 1 tbsp olive oil
- 2 lbs pork shoulder, cut in 6 pieces.
- 1 tbsp Kosher salt
- 1 tsp ground black pepper
- 4 cloves of garlic, smashed
- 1 medium onion, cubed
- 1 tsp ground fennel seeds
- 1 tsp caraway seeds
- 1 tsp ground cloves
- 1 1/2 tsp teaspoon of cinnamon powder
- 1 tsp teaspoon of chili powder
- 2 cinnamon sticks
- 1 cup white wine
- 1 1/2 cup chicken broth
- 2 tbsp soy sauce
- 2 tsp sherry vinegar
- 1 cup chopped ripe Fuyu or ripe Hachiya persimmons
- 1 tbsp brown sugar
- Preheat oven to 325 degrees.
- Season pork with salt and pepper. Set aside for 10 minutes.
- In a Dutch oven set over medium high heat, heat oil. Add the pork, working in batches, brown each side; about 5 minutes. Transfer to a plate.
- Reduce to medium heat. Add in onion and garlic. Cook, stirring occasionally, until translucent and fragrant, about 5 minutes. Add ground fennel seeds, caraway seeds, ground cloves, cinnamon powder, chili powder, cinnamon sticks. Cook while stirring occasionally, for 2 to 3 minutes. Whisk in the white wine, chicken broth, soy sauce, sherry vinegar, persimmons and brown sugar. Cook for 15 to 20 minutes or until liquid is reduced by 1/2. Return the pork to the Dutch oven (do not cover the pork with liquid). Cover the pan and place it in the oven to braise until pork is fork tender, about 2 1/2 hours.
- Gently smashed the remaining persimmons (if any) with a fork or spoon and stir. To serve, put a few pieces of pork on each plate and spoon a good amount of persimmon sauce all over the pork. This recipe is good for 4 to 6 servings. I recommend serving it with any one of these side dishes: rice, polenta, pureed' carrots or mashed potatoes. Enjoy!