Persimmon pork stew shows off Fuyu's savory side
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| Fuyu persimmons brighten pork stew, a perfect dish for an almost-winter day. (Photos: Debbie Arrington) |
By Debbie Arrington
Fuyu persimmons have a colorful savory side.
Crisp like an apple but with more sugar, flat Fuyus complement other late fall and winter flavors with an intriguing caramel-like sweetness.
They also add something else to a dull brown stew: A punch of color. When cooked, Fuyus retain their brilliant orange hue. There are no winter blahs in this stew.
With an abundance of backyard Fuyus, I created this persimmon pork stew, experimenting with the mix of fruit and vegetables that complement the cubes of leftover pork roast. Chunks of persimmon, sweet potatoes and carrots add a lot of orange to the bowl as well as flavor. Because the meat is already cooked, this stew comes together in under an hour.
Fuyu persimmons also are abundant right now in farmers markets. One note: Don’t try this dish with astringent Hachiya persimmons (the pointy varieties); their tannin overwhelms the stew.
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| The stew offers an unusual, colorful blend of flavors. |
Makes 4 servings
Ingredients:
1 pound fully cooked pork roast, cut into cubes
¼ cup flour
Salt and pepper to taste
2 to 3 tablespoons mild-flavored extra virgin olive oil
1 medium yellow onion, peeled and diced
8 white mushrooms, washed and quartered
½ cup red wine
1 ½ cups chicken broth
½ teaspoon Old Bay seasoning
½ teaspoon thyme
1 large sweet potato, peeled and cubed
2 carrots, peeled and sliced into coins
1 large Fuyu persimmon, cored, peeled and diced (about 1 cup)
Instructions:
Coat cubes of pork roast with flour, mixed with a few dashes of salt and pepper in a plastic zippered bag.
In a Dutch oven or large pot over medium heat on top of the stove, heat 2 tablespoons oil. Brown pork cubes in batches, so not to crowd the pot, until nicely crisp. Remove from oil with slotted spoon; set aside.
Sauté onions and mushrooms in the reserved oil, adding more if needed. Once onions are soft, stir in red wine and deglaze the pot. Add chicken broth, seasoning and thyme.
Return pork cubes to pot. Add sweet potato and carrots. Bring the pot to a boil, then cover and reduce heat to simmer, stirring occasionally. Cook 30 minutes.
Add persimmon. Cook 15 minutes more until persimmon and sweet potato cubes are tender, but not mushy. Adjust seasoning, adding a little more salt and pepper if desired.
Serve hot.
¼ cup flour
Salt and pepper to taste
2 to 3 tablespoons mild-flavored extra virgin olive oil
1 medium yellow onion, peeled and diced
8 white mushrooms, washed and quartered
½ cup red wine
1 ½ cups chicken broth
½ teaspoon Old Bay seasoning
½ teaspoon thyme
1 large sweet potato, peeled and cubed
2 carrots, peeled and sliced into coins
1 large Fuyu persimmon, cored, peeled and diced (about 1 cup)
Instructions:
Coat cubes of pork roast with flour, mixed with a few dashes of salt and pepper in a plastic zippered bag.
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| A sea of orange: Carrots, persimmons and sweet potatoes. |
In a Dutch oven or large pot over medium heat on top of the stove, heat 2 tablespoons oil. Brown pork cubes in batches, so not to crowd the pot, until nicely crisp. Remove from oil with slotted spoon; set aside.
Sauté onions and mushrooms in the reserved oil, adding more if needed. Once onions are soft, stir in red wine and deglaze the pot. Add chicken broth, seasoning and thyme.
Return pork cubes to pot. Add sweet potato and carrots. Bring the pot to a boil, then cover and reduce heat to simmer, stirring occasionally. Cook 30 minutes.
Add persimmon. Cook 15 minutes more until persimmon and sweet potato cubes are tender, but not mushy. Adjust seasoning, adding a little more salt and pepper if desired.
Serve hot.
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