Monday, July 11, 2011

PORK WITH PINK PEPPERCORNS AND LEMON

"You don't want lonza [loin] for spezzatino", said my trusty butcher when I explained that this was the cut specified in the recipe.  "It's too lean",  he continued, so I told him I would take the cut that he advised.   And I'm jolly glad I did because the dish, of pork marinated in lemon juice with pink peppercorns and the unpeeled slices of another lemon, then cooked slowly in abundant olive oil with a red onion, a bunch of fresh herbs and no extra liquid save two ladlefuls of brodo, turned out to be meltingly tender and absolutely delicious. 




Those of you who are in Italy will find the recipe in the July edition of Vero Cucina.  You must use Sicilian lemons, of course!

9 comments:

John said...

The pork industry defends horrendous cruelty to animals -- factory farmers keep breeding pigs locked in two-foot-wide crates where the pigs can’t even turn around for nearly their entire lives. Eight states have passed laws against this type of animal abuse, yet groups like the National Pork Producers Council still support it.

More info at this link: http://www.humanesociety.org/news/press_releases/2010/12/smithfield_pigs_121510.html

Saretta said...

How nice to have a "maccellaio del cuore"!

Welshcakes Limoncello said...

Thanks for that information, John.
Hi, Sarettta. Yes, he's a treasure.

CherryPie said...

It looks very tasty.

Welshcakes Limoncello said...

Thanks, Cherie.

Pat @ Mille Fiori Favoriti said...

This sound delicious!

Welshcakes Limoncello said...

Thanks, Pat.

rochambeau said...

Looks delish~~ You are a good cook! I always like seeing what you have prepared!!

Welshcakes Limoncello said...

Many thanks, Constance. xx

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