Sticky lemon pork

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• 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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• Karen

  29 June 2008

  Karen 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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• is it worth waiting for?

  30 January 2011

  is it worth waiting for? rated and commented on this recipe

  

  check out my food blog....see what i thought of this dish http://www.isitworthwaitingfor.blogspot.com/

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• kingtwig

  22 March 2011

  kingtwig rated and commented on this recipe

  

  Ok, I have a theory about why people might think this is too lemony. Are people grating the zest from the lemon? It says to peel the zest from the lemon...with a peeler, ie, in strips etc, and then add that to the casserole. I think if people are grating the zest then it would be too lemony. Peeled strips of lemon would give a much more subtle taste. However, I could be wrong about what people have previously been doing! :o) I haven't tasted this yet- its cooking now, and I'm giving it 5/5 for the smell alone! :o)

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• toriren

  04 July 2012

  toriren commented on this recipe

  I love lemon in anything but having read the comments about this recipe, I decided to use less lemon, and I added some honey too. Turned out excellent! Thanks!

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• Ayami

  06 December 2012

  Ayami rated and commented on this recipe

  

  A fantastic recipe. I make this regularly for my husband. I add half an onion to soak up all the wonderful juice from the meat, the lemon and the herbs. It's definitely worth trying!

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• lizleicester

  17 February 2013

  lizleicester rated and commented on this recipe

  

  This was lovely but I was cautious with the lemon and only used a little one, making sure I pared (not grated) the rind. The result was delicious.

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• rosiehatton

  21 May 2013

  rosiehatton rated and commented on this recipe

  

  I heeded the comments on here and used only half the lemon juice which was definitely enough. It needed 3 tsp of sugar to take away the sourness/bitterness (and I don't habitually add sugar) but once I'd done that, it was a delicious and fresh-tasting dish.

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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 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 46.0g, carbohydrate 14.0g, fat 11.0 g, saturated fat 3.0g, fibre 1.0g, sugar 4.0g, salt 0.34 g

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