Give pork a new lease of life with this sticky citrus stew. Perfect with some fluffy mash
Prep:10 mins
Serves 4
3 tbsp plain flour1 tbsp paprika800g leg or shoulder pork, diced into large chunks2 tbsp olive oil2 rosemary sprigs, leaves stripped4 garlic cloves, chopped 2 bay leaves300ml white winepeeled zest and juice lemon
STEP 1Tip 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.STEP 2Cover 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.
