Zingy Spring Pork Lemonato

Greek Cooking: Pork Lemonato, bring the spring into your kitchen

This is a lovely fresh spring dish best served with rice & lettuce, spring onion & balsamic vinegar salad.

Pork Lemonato recipe (serves 2-3people)

You will need;

500ml vegetable stock

500gm pork

2 medium onions (sliced)

2 medium lemons

2 cloves of garlic (sliced)

3 bay leaves

2 sprigs of rosemary (or a Tbsp of dried rosemary)

1 small glass white wine(100ml)

1 tbsp Oregano

Olive oil (150ml + extra for the saucepan)

Salt

Pepper

Water

Method:

Wash the meat & cut into cubes (trim off excess fat)

Put meat into a frying pan of water (approx. 500ml) & boil on a high heat for 5 minutes.

When water starts to froth & a scum appears around the edge of the pan turn off heat & remove pork from the pan.

In a medium size saucepan (with lid) heat a little olive on a medium heat add sliced onions.

When onions are see-through add sliced garlic.

Add 500ml of vegetable stock.

Add 250ml white wine

Add 150ml olive oil.

Add juice of 2 lemons

Add pork

Add Salt

Add pepper

Add bay leaves

Add oregano

Add 2 sprigs of rosemary

Stir & cover with the lid

Bring all to the boil. remove lid. then simmer for 30mins or until sauce has reduced by half.

Remove from heat & leave for 10-15mins. So the meat can rest before serving.