Pork in lemon sauce and Saffron

Pork in lemon sauce and Saffron


  • 1 kg pork leg or shoulder, cut in cubes
  • 150 ml olive oil
  • 2 onions, finely chopped
  • 1 garlic clove, mashed
  • 1 cup dry white wine
  • juice of 1 lemon
  • 1 tbsp mustard powder
  • 1 sachet of 0.125g powder
  • 1 tsp dry oregano
  • 1 tbsp corn flour
  • salt


Heat up the olive oil in a medium-sized pot and saute the meat for 5-6 minutes, on all sides, until golden brown.
Add the finely chopped onion, the garlic and saute for 3-4 minutes, until translucent.
Pour in the wine and allow the alcohol to evaporate and reduce by half.
Add hot water, to partially cover the meat, and the saffron and mustard.
Cover the pot and allow the meat to simmer until soft.
Once the meat is soft, add salt and pepper, the oregano and lemon juice and finally dissolve the corn flour in cold water and add to the pot.
Simmer for a few minutes until the sauce has thickened.

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