Sticky lemon pork

Sticky lemon pork

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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
    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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 garlic cloves, chopped
  • 2 bay leaves
  • 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…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
zoesmum025's picture
9th Feb, 2015
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!
26th Feb, 2014
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.
25th Nov, 2013
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.
21st May, 2013
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.
17th Feb, 2013
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.
6th Dec, 2012
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
4th Jul, 2012
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!
22nd Mar, 2011
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)
30th Jan, 2011
check out my food blog....see what i thought of this dish
13th Nov, 2008
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
20th Oct, 2013
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.
Want to receive regular food and recipe web notifications from us?