P.D.O. Spanish persimon® add a great flavour to this warming slow-cooked pork dish!

Preparation: 15 minutes

Cooking: 1 hour 20 minutes

Serves: 4 

You will need:

2 P.D.O. Spanish Persimons® 

1tbsp vegetable oil

500g lean pork chunks (shoulder is good)

1 large red or brown onion, sliced

3 celery sticks, sliced

1 large red pepper, deseeded and chopped 

300ml dry cider

400ml chicken stock

1tsp ground coriander

1tsp ground cumin

Salt and freshly ground black pepper

3-4tsp chicken gravy granules

Fresh parsley sprigs, to garnish

HOW TO:

1.Cut the leafy tops from the Spanish Persimon® and chop the flesh into chunks.

2. Heat the oil in a flameproof casserole and add the pork. Cook over a medium-high heat for 4-5 minutes, turning occasionally, until well-browned (important for a good flavour).

3. Add the onion, celery, red pepper and Spanish Persimon® and cook for 2 minutes, then pour in the cider and stock. Stir in the coriander and cumin and season with black pepper. Cover and cook on the hob over a low heat for 1hour 15 minutes, or cook in the oven for the same time (preheated to 190°C, fan oven 170°C, Gas Mark 5).

4. Just before serving, stir in the chicken gravy granules to thicken. Check the seasoning, adding salt and black pepper, if needed. Serve with parsley.

Cook’s tip: Serve with baked potatoes (cooked in the oven for 1 hour) or with creamy mash and green veg, such as broccoli or cabbage.

Credits: Spanish Persimon- http://spanishpersimon.co.uk/

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