Portuguese Pork with Lemon
Experience the vibrant flavors of the Mediterranean with this classic Portuguese Pork with Lemon recipe, where tender, marinated pork is infused with a tantalizing combination of garlic, paprika, cumin, and the bright zing of fresh lemons. Perfectly browned and simmered in a savory white wine marinade, this dish achieves a balance of bold spices and citrusy freshness. Topped off with fragrant parsley and garnished with lemon wedges, it’s a vibrant, hearty meal ideal for family dinners or special occasions. Serve this succulent pork dish with crusty bread, fluffy rice, or roasted potatoes for a complete and satisfying feast that brings a taste of Portugal to your table.
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Recipe Information
Ingredients
- 800 grams Pork shoulder or pork loin
- 4 pieces Garlic cloves
- 2 pieces Lemons
- 2 tablespoons Olive oil
- 125 milliliters White wine
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 2 pieces Bay leaves
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the pork shoulder or pork loin into bite-sized cubes (about 2-inch pieces).
In a large mixing bowl, prepare the marinade by combining minced garlic, the juice of 1 lemon, olive oil, white wine, paprika, ground cumin, bay leaves, salt, and black pepper.
Add the pork pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavors.
When ready to cook, heat a large skillet or heavy-bottomed pan over medium-high heat. Add a drizzle of olive oil to prevent sticking.
Remove the pork from the marinade, shaking off any excess, and reserve the marinade for later. Sear the pork pieces in batches, browning them on all sides (about 3–4 minutes per side). Do not overcrowd the pan.
Once all the pork is browned, return all pieces to the skillet. Pour the reserved marinade over the pork and bring it to a gentle simmer.
Lower the heat to medium-low and cover the pan. Cook the pork for 30–35 minutes, stirring occasionally, until tender and fully cooked. If the mixture becomes too dry, add a splash of water or white wine.
Slice the remaining lemon into thin wedges. Just before serving, stir the fresh parsley into the pork and garnish with the lemon wedges for a burst of freshness.
Serve hot with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.5 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
