Sticky Lemon Pork
This Mediterranean dish transforms diced pork into a rich, sticky stew. The pork is coated in seasoned flour and browned before being simmered with rosemary, garlic, bay leaves, and white wine. Lemon zest infuses the sauce during cooking, with fresh juice added just before serving to create a vibrant, citrusy finish. It's a flavourful main course ideal for a comforting dinner. The recipe serves four and takes approximately 100 minutes to prepare and cook.
Ingredients
- 3 tbsp plain flour
- 1 tbsp paprika
- 800g leg or shoulder pork diced into large chunks
- 2 tbsp olive oil
- 2 rosemary sprigs, leaves stripped
- 4 garlic cloves chopped
- 2 bay leaves
- 300ml white wine
- peeled zest and juice lemon
Method
- Combine the plain flour, paprika, salt, and pepper in a food bag. Add the pork chunks and toss to coat them evenly. Warm the olive oil in a flameproof casserole and fry the coated pork until browned on all sides. Introduce the rosemary leaves, chopped garlic, and bay leaves, frying for 1 min more. Pour in the white wine, bring it to a boil, and scrape the base of the casserole. Reduce to a simmer and add the lemon zest.
- Place a lid on the casserole, set it on the lowest heat, and allow it to simmer for 1 hr until the pork is tender. If the sauce thickens excessively, add a splash of water. Just before you are ready to serve, stir through the lemon juice and adjust the seasoning to taste.
Nutrition (per serving)
Calories336 kcal
Fat11 g
Saturates3 g
Carbs14 g
Sugars4 g
Fibre1 g
Protein46 g
Sodium136 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemediterranean
