Crispy Pork Belly with Persimmons

Name: Crispy Pork Belly with Persimmons
Ingredients: 2 tbsp. soy sauce; 1 tbsp. gochujang (Korean red chile paste); 1 tbsp. honey; 1 tbsp. red miso; 5 tbsp. plus 1 cup canola oil; 1 (2-lb.) piece boneless, skinless pork belly, cut into 2½″-long pieces, 1″ thick; Kosher salt, to taste; 8 cloves garlic, peeled and smashed; 2 medium yellow onions, cut into ½″ wedges; 1 (3″) piece ginger, peeled and smashed; 1 cup dry sake; 2 1⁄2 cups chicken stock; 3 semi-firm Fuyu persimmons, peeled, cored, and quartered; 1⁄2 cup potato starch; 3 scallions (whites sliced crosswise, greens thinly sliced on a bias); Cheveux d'ange (thinly sliced dried chile pepper; optional)

www.saveur.com

Lovely persimmons aren't just for salads and desserts. We also like to cook them in savory dishes, including this crispy pork belly simmered with miso, honey, and sake, from chef Craig Koketsu...

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Ingredients

2 tbsp. soy sauce
1 tbsp. gochujang (Korean red chile paste)
1 tbsp. honey
1 tbsp. red miso
5 tbsp. plus 1 cup canola oil
1 (2-lb.) piece boneless, skinless pork belly, cut into 2½″-long pieces, 1″ thick
Kosher salt, to taste
8 cloves garlic, peeled and smashed
2 medium yellow onions, cut into ½″ wedges
1 (3″) piece ginger, peeled and smashed
1 cup dry sake
2 1⁄2 cups chicken stock
3 semi-firm Fuyu persimmons, peeled, cored, and quartered
1⁄2 cup potato starch
3 scallions (whites sliced crosswise, greens thinly sliced on a bias)
Cheveux d'ange (thinly sliced dried chile pepper; optional)