Sticky lemon pork

Recipe uploaded by

Barney Desmazery

7 ratings

Recipe by Barney Desmazery

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1. 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.
2. 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.

Per serving

336 kcalories, protein 46g, carbohydrate 14g, fat 11 g, saturated fat 3g, fibre 1g, salt 0.34 g

Latest comments and suggestions

• Claire Helen

  06 March 2008

  Claire Helen rated and commented on this recipe

  

  This was really lemony. We made it using leftover roast pork and it adapted well.

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• shez

  09 March 2008

  shez rated and commented on this recipe

  

  We used pork fillet for this which was lovely with the long cooking but was not sticky in the slightest and found lemon was very over powering. Would use half lemon next time and not cover it to let some of the liquid evaporate

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• Gem

  12 March 2008

  Gem commented on this recipe

  I made this last night. It was easy to make and it smelt lovely but the taste did not live up to my expectations. I did not find it sticky. Not sure if i would make it again or not, It was edible but not as enjoyable as i had hoped.

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• Zeckie

  17 March 2008

  Zeckie rated and commented on this recipe

  

  I made this last night, but halved the recipe for 2 instead. It worked well, smelt lovely but I would have to say it is quite sharp and lemony and I ended up adding just a touch of sugar to balance the sharpness. Sauce thickened up but I'm not sure I would class it as 'sticky'. Will make again.

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• Pewtersfood

  20 March 2008

  Pewtersfood rated and commented on this recipe

  

  way too lemony - not for us

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• recipes

  11 April 2008

  recipes rated and commented on this recipe

  

  Actually found this a bit bland, despite the comments above. A shame as it did smell amazing.

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• yummysoup

  21 April 2008

  yummysoup commented on this recipe

  I agree that it was way too lemony. Would either use half a lemon next time or put in a spoon of honey to balance the flavours a bit. Having said that, the pork was beautiful and tender, so I would persevere!

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• katyrouth

  30 May 2008

  katyrouth rated and commented on this recipe

  

  I personally really enjoyed the strong flavours in this dish, I guess they're not for everyone though.

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• Lothlorien

  29 June 2008

  Lothlorien commented on this recipe

  having read all the comments about this recipe I added a good splash of Marsala before the white wine. I also added only the juice of half a lemon as my husband is not too keen on things that are too bitter. The result was delicious a lovely rich flavour and definitely sticky. By the way I have never commented before or read others. Nice to "talk" to fellow foodies. Karen Dow

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• ruth

  12 August 2008

  ruth commented on this recipe

  I used an orange instead of lemon and it worked well.

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• vicki

  13 November 2008

  vicki rated and commented on this recipe

  

  Didn't read the comments before I cooked this dish, a bit too lemony and not at all sticky. I would half the lemon and cook it uncovered to thicken the sauce next time. A bit disapointing.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook min 1 hr 30 mins

Low-fat

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

Per serving

336 kcalories, protein 46g, carbohydrate 14g, fat 11 g, saturated fat 3g, fibre 1g, salt 0.34 g

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