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Greek Lemon Pork | Tender & Aromatic
(0)
70 min
Under an hour
Knuspr-Küche
Zart geschmortes Schweinefleisch nach traditioneller griechischer Art (Hirino Lemonato) in einer samtig-frischen Weißwein-Zitronen-Sauce mit feinem Oregano und Knoblauch. Ein mediterraner Klassiker, der herrlich aromatisch duftet und auf der Zunge zergeht.
Ingredients
Preparation method
Preparation
Pat the pork neck dry and cut into bite-sized cubes, about 3–4 cm in size. Peel and finely dice the yellow onions and garlic. Wash one lemon under hot water, finely grate the zest, and juice both lemons.
Season the meat all over with 1 tsp fine table salt and 1 tsp ground black pepper.
Searing & Braising
Heat 3 tbsp extra virgin olive oil in a heavy Dutch oven or roasting pan over medium-high heat. Sear the pork cubes in batches on all sides for about 5–6 minutes until nicely browned. Remove and set aside briefly.
Chef's tip
For an even fruitier note, you can add half a lemon cut into wedges directly into the sauce while braising.
Leftovers reheat wonderfully the next day — after sitting overnight, the sauce tastes even more flavorful.
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