- 3 tbsp plain flour
- 1 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 800g leg or shoulder pork, diced into large chunks
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 rosemary sprigs, leaves stripped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 garlic clove, chopped
- 2 bay leaf
- 300ml white wine
- peeled zest and juice lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Tip the flour, paprika, salt and pepper into a food bag and toss in the pork until coated. Heat the oil in a flameproof casserole and fry the pork until brown on all sides. Add them rosemary, garlic and bay, then fry for 1 min more. Pour in the wine and bring to the boil, scraping the bottom of the casserole. Lower to a simmer and throw in the lemon zest.
Cover the casserole, place on the lowest heat and simmer for 1 hr until the pork is tender. Add a splash of water if the sauce becomes too thick. Just before serving, stir in the lemon juice and check the seasoning.
Why not try...Lemony lamb chops
Grill lamb chops for 5-6 mins each side until pink. Meanwhile, mix together the finely grated zest 1 lemon with finely chopped parsley and 1 finely chopped garlic clove. Sprinkle over the lamb to serve.