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Sticky lemon pork

Sticky lemon pork

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(12 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins

Easy

Serves 4
Give pork a new lease of life with this sticky citrus stew. Perfect with some fluffy mash

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal336
  • fat11g
  • saturates3g
  • carbs14g
  • sugars4g
  • fibre1g
  • protein46g
  • salt0.34g
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Ingredients

  • 3 tbsp plain flour
  • 1 tbsp paprika

    Paprika

    pa-preek-ah

    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

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 rosemary sprigs, leaves stripped

    Rosemary

    rose-mar-ee

    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

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

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Comments, questions and tips

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Comments (20)

zoesmum025's picture

The first time I made this I accidentally used way too much thyme. This time I was more careful. I added just a tiny amount of honey to the sauce which vastly improved the tartness. This was definitely much better this time around!

lucyrumens's picture

Wow! I should have read the comments and not added the lemon juice, it was dreadful when I tasted and I ended up adding 2tbsp honey and 2tbsp cream cheese and it was still really tart. I am interested in using orange instead.

stargazerlily's picture

Did like others suggested and only used half of lemon juice. Thought the finished dish was very bland and not the least bit ' sticky ' . A waste of good white wine which I would rather have drunk, Maybe cider would have been better.

rosiehatton's picture
4

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.

lizleicester's picture
4

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.

ayamilaing's picture
5

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!

toriren's picture

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!

kingtwig's picture
5

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)

vicki8190's picture
3

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.

rkidd000's picture

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

karendow's picture

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

katyrouth's picture
5

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

yummysoup's picture

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!

dylanski's picture
2

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

pewter's picture
2

way too lemony - not for us

zeckie's picture
4

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.

gemmalaura's picture

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.

cheryl654's picture
3

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

chhagger's picture
5

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

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Tips (1)

letti's picture

Lovely recipe with perfect amount of lemon. I added shallots, chestnut mushrooms, cannellini beans and smoked bacon....delicious! served with buttered leek mash and asparagus.

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