Black persimmons are a unique type of fruit that can only be harvested in the autumn and are not found everywhere. In the past, this fruit was grown extensively in some provinces in the North, and during the harvest season, black persimmons would fall to the ground, but no one would pick them up. Many struggling families would pickle these fruits in salty brine to eat throughout the year.
In the past 10 years, as the area of persimmon cultivation has decreased, the price of this fruit has skyrocketed to hundreds of thousands of Vietnamese dong per kilogram. Because of this, this fruit is also known as the “black gold” of autumn as supply cannot meet demand.
In addition to its economic value, black persimmons also have culinary and medicinal value with a high nutritional content. According to information from Nguyen Tri Phuong Hospital (Ho Chi Minh City), black persimmons contain 12% protein, 1.09% lipid, 12% carbohydrate, 0.046% calcium, 0.046% phosphorus, 0.06% phosphorus, and 0.004% F. Persimmon seed oil contains caproic, myristic, hexanoic acid, stearic, palmatic, decanoic, linoleic, octanic, lauric acids and more. Persimmon peel contains sugar, fat, folic acid, organic acid, vitamins (C, B1, P), fiber, and minerals (potassium, magnesium, calcium, zinc, carotene, iron, etc.).
This fruit has a cooling effect, quenches thirst, detoxifies, benefits the throat, and is harmless. Ripe persimmons have the effect of treating convulsions and calming the nerves.
Black Persimmon Pork Stew Recipe
Ingredients:
– 500g pork belly
– 300g black persimmons
– Fish sauce, salt, chicken broth, sugar cane juice, dried shallots, and peppercorns
Instructions:
– Clean the black persimmons and remove any residue. Soak the persimmons in warm water (70 degrees Celsius) until they become soft, then remove (you can split them and remove the seeds).
– Wash the pork belly and slice it into bite-sized pieces. Marinate with 3 tablespoons of fish sauce, 1 teaspoon of soup powder, 3 tablespoons of chicken broth, 1/2 teaspoon of peppercorns, and dried shallots. Marinate for at least 30 minutes to allow the flavors to penetrate.
Stove-top method 1: Put the marinated pork into a pot and stir-fry until firm, then add enough water to cover the surface and simmer for 15-20 minutes. Turn off the heat and let it cool.
Stove-top method 2: Add the black persimmons to the pot and continue simmering over low heat for 20-25 minutes. Occasionally shake the pot gently to evenly distribute the stew sauce over the meat and persimmons (do not flip the persimmons to avoid crushing them). When the stew sauce thickens, and the meat and persimmons become tender, turn off the heat, sprinkle with peppercorns, and serve.
The pork with its reddish color blends with the soft persimmons, soaked in rich, creamy stew sauce. It is best enjoyed with hot rice and boiled vegetables.
