Amor Towles¡¯ 2016 novel ¡°A Gentleman in Moscow¡± was a lockdown bestseller, the protagonist¡¯s house arrest in a famed hotel resonating with readers stuck in their homes. What reverberates with me to this day, however, is the author¡¯s detailed description of Latvian stew ¡ª traditional pork enriched with a unique addition: dried apricots.
It is a dish I have now made many times with various meats, ranging from the original pork to wild Hokkaido venison, plus various fruits. It was a matter of time before I landed on the hoshigaki (dried persimmon), an indelibly Japanese accent on the recipe.
The orange hue of carrots and persimmons are perfectly autumnal, and the hoshigaki (alongside some fresh persimmons) adds a light sweetness. Feel free to add more than two for an even jammier finish. As with any stew, it can be accompanied by whatever hearty base you like: crusty bread, a bowl of rice, or, my favorite, buttery potatoes mashed or boiled with plenty of fresh parsley.
Cook time: 75 minutes
Serves 6-8
Ingredients:
- 800 grams boneless pork shoulder
- Salt and black pepper
- 25 milliliters rice oil
- 150 milliliters white wine
- 750 milliliters chicken stock
- 2 fresh persimmons
- 2 dried hoshigaki
- 6 carrots, orange or colored
- 25 grams butter
- 4 small onions
Directions:
1. Cut your pork into 2-centimeter cubes, then season well with salt and pepper. Add oil to a pan over high heat, then sear the pork in two batches.
2. Deglaze the pan with your white wine, then add the stock. Add all your pork back into the pan, then bring the mixture to boil.
3. Peel and finely dice the fresh persimmons, then thinly slice your hoshigaki before adding both to the pan.
4. Peel and halve your carrots lengthwise, then halve again across crosswise. Add to the pot, then reduce the heat to a low simmer and cover with a lid for 30 minutes.
5. While simmering, peel and cut each onion into eight wedges. In a separate pan, saute these in butter on low until lightly golden (about 10 to 15 minutes).
6. Add the sauteed onions and cook stew uncovered for another 30 minutes, or until the pork is tender and the sauce is thick. Season to taste and serve.
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