Not everyone will like the combination of pork and persimmon. But since ancient times, various fruits and berries have been added to meat. They have always served as a spicy addition to any dish. That is why this dish is worth trying!
It is necessary
- - 2 kg of pork
- - 600 grams of hard persimmon
- - 1 onion head
- - 1 sweet green pepper
- - 1 stalk of celery
- - 2 cloves of garlic
- - 500 grams of tomatoes in their own juice
- - greens (onions, dill)
- - 1 tablespoon ground cumin
- - 2 teaspoons ground coriander
- - ground black pepper
- - 3 tablespoons of vegetable oil
- - salt
Instructions
Step 1
Take pork and rinse thoroughly under running water. Cut it into medium sized cubes. Heat vegetable oil in a saucepan and fry the meat until golden brown.
Step 2
Pork is fried quickly, but at the very beginning, it secretes juice and is stewed. Therefore, while it is cooking, take a head of onion and garlic. Peel and chop them. Wash and chop the celery and pepper. Then wash and cut the persimmon into thin slices, removing the seeds. Wash the dill, parsley, and green onions. Chop the herbs.
Step 3
Place the chopped onion, celery and pepper in the pan where the meat is fried. Cook over medium heat for 7 minutes. Then add garlic, cumin, coriander. And cook, stirring for another 3 minutes.
Step 4
Next, pour 2 cups of water into a saucepan with all the ingredients. Stir well and bring to a boil.
Step 5
After that, add the tomatoes to the pan, having previously cut them into cubes. Stir well and bring to a boil again. After that salt and pepper, add bay leaf. Cover the saucepan and cook over medium heat for another 1 hour. Remember to stir.
Step 6
Then add persimmon to the pork and cook for another 15 minutes. Sprinkle chopped herbs before serving.
