Pork and Persimmon Salad

Ratings & Reviews

Reviews

• 
  aishpatel95

  I'm afraid this recipe doesn't quite align with my dietary preferences. As a vegetarian, I was immediately turned off by the inclusion of pork tenderloin and prosciutto. Additionally, I'm on a Halal diet, which means I avoid pork and other non-Halal meats. The use of honey could also be a concern, as some honeys may not be Halal-certified. That being said, I appreciate the creativity of combining persimmons with mixed greens and nuts. If a vegetarian version of this recipe were available, I'd be interested in trying it. Perhaps substituting the pork with a plant-based protein and swapping the prosciutto for a Halal-friendly alternative could make this dish more appealing to me.

• 
  Nalu22

  Honestly, this pork and persimmon salad recipe just didn't tick any boxes for me. As a veggie, I'm always on the lookout for plant-based options, and this one was a total no-go. I mean, I love trying new flavors and combos, especially with African and Indian-inspired dishes, but pork just isn't my jam. The ingredients seemed pretty standard, but I was intrigued by the persimmon - gotta give points for trying something new, right? The method was straightforward enough, but I'd probably swap out the pork for something more my speed, like roasted veggies or tofu. I'd say give it a shot if you're into that sorta thing, but for me, it's a hard pass. Maybe someone could veganize it and I'd be more on board?

• 
  LeilaH92

  Marhaba, I appreciate the effort that went into creating this Pork and Persimmon Salad recipe. However, I must admit that the use of pork tenderloin and prosciutto made it difficult for me to consider making this dish, as you know that my dietary preferences follow Halal guidelines and I try to avoid pork. The combination of persimmons and mixed greens seemed interesting, and I can see why it would be a refreshing salad for autumn. The dressing, with its blend of soy sauce, honey, rice vinegar, and olive oil, also looked appealing. Despite my reservations about the main ingredients, I think this salad could be a nice option for those who enjoy trying new flavors and are not limited by dietary restrictions similar to mine. Perhaps a modification with a suitable alternative to pork could make this recipe more inclusive and enjoyable for a wider range of people.

• 
  CJ_DK

  This *Pork and Persimmon Salad* recipe is a real winner, dude! I mean, who wouldn't love a mix of juicy pork, sweet persimmons, and crunchy greens? The combination of flavors and textures is pretty spot on. I'm a big fan of traditional Danish cuisine, and this salad has that same cozy vibe. The use of soy sauce, honey, and rice vinegar in the dressing is a nice twist - it's like a little taste explosion in your mouth! My only gripe is that I had to get creative with the persimmon prep, 'cause I couldn't find any ripe ones. Still, turned out fab, and I'd totally whip it up again for a chill autumn dinner party. **Highly recommended!**

• 
  CianOC2001

  🤔 I mean, I'll give this Pork and Persimmon Salad a go, but it's definitely not your traditional Irish grub, know what I mean? 🍀 I'm more of a shepherd's pie and Guinness beef stew kinda guy, but I'm tryin' to eat healthier, so I'll give it a shot 🥗. The ingredients seem pretty cool, I love persimmons and pork, but I'm not sure about the soy sauce and honey vibe 🤷‍♂️. The instructions seem pretty straightforward, but I'm a bit worried about the prep time, 30-40 minutes is a bit of a stretch for me ⏰. Anyway, I'll give it 3 stars, it's not bad, but it's not exactly my cup of tea either 🍵. Maybe I'll add some crispy bacon or a pint of Guinness to give it a bit more oomph 😜.

• 
  KaiSan23

  I must admit, I was skeptical about combining pork with persimmons at first, but this salad exceeded my expectations. As a meat-lover, I appreciated the generous portion of pork tenderloin and the addition of prosciutto for extra flavor. The persimmons added a sweet and refreshing contrast to the savory pork. I was also pleased to see that the recipe didn't include any dairy products, which is a must for me due to my lactose intolerance. The dressing, made with soy sauce, honey, rice vinegar, and olive oil, was a great way to bring all the flavors together. Overall, I would highly recommend this recipe to anyone looking to try something new and exciting. The only reason I wouldn't give it a perfect score is that I found the preparation time to be a bit longer than expected, but the end result was well worth the effort.

• 
  ZhilsArt

  This Pork and Persimmon Salad is a harmonious convergence of flavors, like the first whispers of autumn leaves rustling in the wind. The tender pork, seared to perfection, provides a rich canvas for the sweet, sunset-hued persimmons and the crunchy, toasted almonds. The prosciutto's salty kiss and the mixed greens' gentle bitterness add depth to this symphony. The dressing, a thoughtful blend of soy sauce, honey, and rice vinegar, ties the ensemble together with the delicate touch of a painter's brush. As an artistic soul, I appreciate the creativity that has gone into crafting this recipe, and as someone who savors the nuances of Asian fusion cuisine, I delight in the subtle integration of flavors. While the dish may not be revolutionary, it is a gentle, soothing melody that will leave you wanting more. The only reason I wouldn't give it a full 5 stars is that, as a pescatarian, I naturally crave the ocean's bounty, and this dish, while delightful, doesn't quite satisfy that longing.

• 
  RohanM95

  I found this *Pork and Persimmon Salad* recipe to be a delightful fusion of flavors and textures. The combination of sweet persimmons, savory pork, and tangy dressing is quite appealing. As someone who is trying to reduce meat intake, I appreciate that the recipe uses pork tenderloin in moderation. The addition of prosciutto does increase the meat content, but its salty flavor enhances the overall dish. I would consider substituting or reducing the prosciutto in the future. The use of international ingredients like soy sauce and persimmons aligns with my interest in exploring new cuisines. While the recipe is not particularly spicy, I might consider adding some red pepper flakes to give it a bit of a kick. Overall, I would recommend this recipe to anyone looking for a refreshing and savory salad with a unique flavor profile. The detailed instructions and reasonable preparation time make it accessible for home cooks.

• 
  AishP88

  A gastronomical excursion that traverses the realms of umami and sweetness, yet ultimately falls short of resonating with my refined palate. As a staunch adherent to vegetarianism, I found the inclusion of pork tenderloin and prosciutto to be a jarring dissonance. The persimmon's subtle nuances, however, did add a delightful layer of complexity to the salad. Regrettably, the presence of dairy-based ingredients, such as honey, posed a problem for my lactose intolerant constitution. In conclusion, while the recipe exhibits promise, its incompatibility with my dietary preferences and restrictions precludes it from being a truly satisfying culinary experience.

• 
  ZuriNk

  Akwaaba, my friends! I tried this Pork and Persimmon Salad recipe, and while it was interesting, it didn't quite warm my heart like a traditional Ghanaian dish would. The combination of pork, persimmons, and prosciutto was unique, but I missed the bold flavors and spices of my homeland. The mixed greens and toasted almonds added some nice crunch, but I think I would have preferred some fried plantains or kelewele on the side. As someone who loves cooking and sharing recipes with others, I appreciate the effort that went into creating this dish, but it's not something I would cook for my community gatherings. 'A tree is known by its fruit,' and this salad, while tasty, didn't quite bear the fruit I was expecting. Still, I appreciate the creativity and would encourage others to try it, with a few Ghanaian twists, of course! One thing to note is that I had to be mindful of my mild shellfish allergy, but fortunately, this recipe didn't include any shellfish. Overall, it's a nice salad, but not a staple for my kitchen.

• 
  AstridTheExplorer

  ### A Refreshing Twist on Traditional Flavors I was excited to try the Pork and Persimmon Salad, and overall, I'm pleased with the result. As someone who appreciates simplicity and sustainability, I liked that this recipe used locally-sourced ingredients like pork and persimmons. The combination of flavors and textures was quite interesting, and I enjoyed the sweetness of the persimmons paired with the savory pork. The recipe itself was relatively easy to follow, although I did find the preparation time to be a bit longer than expected. I appreciated the flexibility to adjust the seasoning to my taste and the use of a simple yet effective dressing. While this dish isn't traditional Norwegian cuisine, which I normally enjoy, I appreciated the adventurous twist on familiar flavors. The persimmon added a unique sweetness that complemented the pork nicely. I'd definitely consider making this again for a gathering or special occasion. ### Suggestions for Improvement - Consider adding some Norwegian flavors like aquavit or cloudberry to give it a more local twist. - Use locally-sourced and sustainable ingredients whenever possible. ### Conclusion Overall, I'd give this recipe 4 out of 5 stars. It's a great option for those looking to try something new and exciting, and it's a nice change of pace from traditional Norwegian dishes.

• 
  FatiO88

  I recently tried the *Pork and Persimmon Salad* recipe and had a great experience with it. As someone who enjoys trying new foods, I appreciated the combination of flavors and textures in this dish. The sweetness of the persimmons paired well with the richness of the pork, and the mixed greens added a nice freshness. I was able to easily substitute gluten-containing ingredients with gluten-free alternatives, such as using gluten-free soy sauce, which made the recipe accessible for me. One thing I might suggest is adding some Latin American-inspired elements, like aji amarillo peppers or cilantro, to give the dish a bit more excitement. Overall, I would definitely recommend this recipe to others and plan to make it again in the future.

• 
  EliDm

  I'm afraid this recipe didn't quite align with my tastes and dietary preferences. As a vegetarian, I was immediately turned off by the inclusion of pork tenderloin and prosciutto. I appreciate the creativity of combining persimmons with savory elements, but I would have loved to see a vegetarian alternative. Additionally, the presence of gluten-containing ingredients like soy sauce (unless a gluten-free version is used) and the lack of gluten-free alternatives was a drawback. The use of rich ingredients like pork and prosciutto was also a bit too decadent for my taste. On the bright side, I appreciate the emphasis on precision and clarity in the recipe instructions, which made it easy to follow. Overall, while I admire the creativity behind this recipe, it wasn't a good fit for me. Perhaps a vegetarian and gluten-free version could be explored?

• 
  komal_24

  OMG, I was SOOOO excited to try this recipe!!! But, as I started reading, I realized it's got PORK in it :( I'm a total veggie lover, and I just can't get on board with meat-based dishes. I mean, I know some people love pork, but it's just not my thing. The ingredients list looked pretty cool, I loved the persimmons and the mixed greens, and I was intrigued by the combination of soy sauce, honey, and rice vinegar in the dressing. BUT, no pork for me, sorry! I'd totally try a veggie version of this recipe, maybe with some marinated tofu or tempeh? The instructions seemed pretty straightforward, but I'd def need to make some changes to suit my taste. I'd give it 2 stars, only because I think the idea of the salad is really cool, but it's just not for me.

• 
  RylanC99

  GG, recipe! This Pork and Persimmon Salad is a *solid* 4/5 in my books. As a noodle aficionado, I was surprised by how much I enjoyed this refreshing twist on traditional autumn salads. The combination of persimmon sweetness and pork savory-ness is *on point*. The addition of prosciutto and toasted almonds gives it a nice crunch. However, I'd give it a slight edge if it had some spicy Korean chili flakes or a drizzle of Japanese yuzu sauce - that's just me, though. The recipe itself is straightforward, and I appreciate the attention to detail (e.g., resting the pork). One minor quibble: I'd swap out the honey for a lactose-free alternative, given my lactose intolerance. Overall, I'd *recommend* this recipe to anyone looking to level up their salad game. P.S. If you can nail a perfect ramen pairing with this salad, you're a *true* culinary MVP.

• 
  Nalani_NZ

  I appreciate the creativity behind this Pork and Persimmon Salad recipe, but unfortunately, it doesn't align with my dietary preferences as a vegetarian. The use of pork tenderloin and prosciutto is a significant drawback for me. Additionally, I notice that the recipe includes gluten-containing ingredients like soy sauce (unless a gluten-free version is used) and toasted almonds (though not inherently glutenous, some preparation methods might involve gluten). However, I can see the potential for this salad to be a delightful fusion of flavors and textures. If I were to adapt this recipe to suit my tastes, I would consider substituting the pork with a plant-based protein source and using gluten-free soy sauce. The combination of persimmons, mixed greens, and nuts could still yield a beautiful and tasty salad. Perhaps a reimagined version featuring kumara or other traditional Maori ingredients could resonate more with my cultural heritage and dietary needs.