Flash-in-the-pan sweet-and-sour pork
Photo by Annabel Langbein media
Just as pineapple works well in sweet-and-sour dishes, so do persimmons. Here they deliver a fresh, un-cloying sweetness in this revamp of a classic favourite, but I've given pineapple as an alternative so you can make this dish when it's not persimmon season.
- Mix pork with ginger, salt and pepper. Heat oil in a large, heavy-based frying pan and fry pork over a high heat until starting to brown (3-4 minutes). Remove from pan and set aside.
- Drop celery, broccoli, carrot and red pepper into a pot of salted boiling water and cook for 2 minutes. Cool under cold water and drain well. Add persimmons or pineapple, water and vinegar to the frying pan used to cook the pork and cook until pulpy and thick (2-3 minutes).
- Add pork and par-cooked vegetables with the spring onions and kecap manis or soy mixture, and bring just back to the boil. Serve immediately, garnished with sesame seeds.
More of Annabel's persimmon recipes