27 Reviews of Rosemary and Lemon Pork Stew

From: **Pebbles**

On Jan 17, 2006

This was wonderful! Very different stew. I upped the spices by 50% and used fresh rosemary with 2T. Only because I like really pungent foods. I did have to add 1/2 cup water as it was getting too thick. I served this over wide egg noodles. It is very delicious.

From: evelyn/athens

On Mar 16, 2005

This recipe really does cook up into a rich, thick stew, but we didn't enjoy the flavour very much...it might be personal preference, I have never quite had that blend of seasonings before, but it just didn't work for me, or for my family. Also, the amount of liquid wasn't enough. When I added the wine to the meat and veg, it thickened up in the flour-dredged meat very quickly and started to scorch on the bottom of the pan after about 1/2 an hour. I added another 1/2 cup of liquid (water) and that worked, but it did get very thick and nearly to an hour of cooking, it started to scorch again. I found that 1 hour was enough for cooking - the meat was fork-tender, and the sauce had reduced and was very thick. I wish I could give this a higher review, cause I think it has the makings of a great dish, but the spices/herbs blend has to be rethought out.

From: WaterMelon

On Feb 21, 2005

This is great! Wonderful comfort food, yet very elegant - good enough for company. I used Chardonnay, cornstarch (instead of flour) and shiitake (instead of portabello). After simmering for 20mins, I tasted a little of the gravy and found it a little bland. I added about 3/4 tsp of soy sauce. It's perfect that way (for me, maybe I'm used to salty food). Thanks for this delicious, easy stew. Good luck in the contest!

From: Susie D

On Mar 22, 2005

This was the first time I had tried a Portugese dish. I was unsure what to serve with it. I finally selected garlic bread, tossed green salad, and a simple poundcake for dessert. I liked the stew itself. The flavors really meld well together & I liked the earthy taste of the rosemary, the depth of the wine, & the sharpness from the lemon. I did throw in a cup of frozen green beans near the end of the cooking time just to add some color. I also garnished with the suggested cilantro. I usually enjoy cilantro, but would not add it to this recipe next time. Thanks for sharing your recipe with me!

From: Chef Kate

On Feb 14, 2005

While I was initially doubtful---given that the mushrooms would draken the sauce, this stew is lovely. The pork is very tender and flavorful. The addition of a good anount of parsely at the end does much to improve presentation. I added pepper and next time will add some garlic to give a bit more zing, but, overall, a really nice stew.

From: mianbao

On Feb 4, 2007

This recipe provided us with an enjoyable, and different meal. It was also quite easy to make. The seasoning is unusual for me, but nice. I think I'd like to experment with amounts a bit to make it really mine. Thank you for sharing this recipe with us.

From: ~Rita~

On Mar 23, 2005

Yes the meat was very tender! My Husband just loved this. There isn`t many recipes he says to give 5 stars to! I used boneless country style ribs that I cubed. I did use every bit of the 2 tablespoon of flour. More then called for. For the wine I used dry vermouth. very easy to put together. Much enjoyed by DH! Thanks!

From: Transylmania

On Oct 17, 2006

This stew reminded me that rosemary has been missing from my Portuguese food!! I didn't use the mushrooms, and added a lot of garlic and a bit more paprika. Delicious overrall!!!! The sauce is perfect on top of Portuguese rice or with potatoes. I will make this again.

From: IAteMyGluestick

On Aug 2, 2006

I did not care for this recipe much. Although I agree that it is easy to prepare and the meat is very tender, the wine was entirely too overpowering and could stand to be diluted a little. I used dry white wine, as directed. It was served over rice and I thickened it just a tad, but no where near enough to change the flavor. The spices together would have been great if the wine was not so strong. I may decide to try again, I will use half wine and half water, because, like I said it was easy and the meat was very tender.

From: Allie Cat

On Mar 9, 2005

Bf and I LOVED it! I served it OVER rice-delicious! Spices blend perfectly, they're not "in your face". Good even before adding lemon juice, but that makes it even better! And very tender pork.