Pork with persimmon under cheese
Description
The dish is easy to prepare without unnecessary complications. The combination of persimmon and pork is quite unusual, so I recommend trying it in advance, as it may not appeal to everyone. To prepare pork with persimmon and cheese, be sure to use ripe persimmon; otherwise, it will be astringent and the dish won't turn out well. I use hard cheese. You can cook the dish either as rolls or simply as cutlets (in which case you don't need to puree the persimmon—just slice it into rounds). The key feature of this dish is that we first fry the rolls in egg and breadcrumbs, then bake them, so the inside remains tender and juicy. 1. Pound the meat on all sides and marinate in soy sauce for about an hour. If you're not using a single piece of meat, you'll end up with two or three rolls, or you can make one large roll. After marinating, season the meat with black pepper and thyme. 2. Wash the persimmon and puree it (you can use a blender). 3. Spread the persimmon puree over the pounded meat, reserving a little for later to brush on the rolls. Carefully roll up the meat like a roll or a envelope and tie it with kitchen string. 4. Heat vegetable oil in a skillet. Have two bowls ready: one with beaten egg, the other with breadcrumbs. Dip the rolls first into the egg, then into the breadcrumbs, and fry on all sides until golden brown. 5. Transfer the rolls to a baking dish. Evenly spread the remaining persimmon puree over them and sprinkle generously with grated cheese (amount according to your taste). 6. Cover the dish with foil and bake in a preheated oven at 200°C (390°F) for 30 minutes. Then remove the foil and bake for another 10 minutes to brown the tops. Serve the pork with persimmon and cheese hot, straight from the oven. It pairs perfectly with vegetables or a potato side dish. A glass of red wine will make the meal truly festive. The dish is now ready to be served.