Tuesday, January 14, 2014


It's not often that I find fresh lemon grass in Sicily but I did find some last time I was in Catania. In its honour, I invented this recipe:

Spezzatino of pork with lemon grass

A note on the spezzatino cut:  When I first came to Sicily, I found the cubes of meat that butchers would cut for spezzatino too big and I used to get them home and cut them again. Over the years, though, I've got used to the bigger pieces and, if you want to make a pork spezzatino, a good butcher will give you pieces with a fair bit of fat on at one end. They believe that this is good for the flavour and they are right.

In a wide pan, soften 1 sliced white onion in 4 tablesp olive oil, then add 1 kg pork pieces for spezzatino and brown on all sides - about 10 mins.  Add 3 chopped lemon grass bulbs, season the mixture with a few grindings of mixed peppercorns and some coarse seasalt, then add water to just cover the meat. Add 2 dried chilli peppers, 2 teasp dried sage and 2 teasp dried oregano and stir. Cover and simmer for 1 hour, turning the meat now and then.

Fish out the chilli peppers and serve.

Serves 4.


Liz Hinds said...

That sounds simple and delightful!

Lee said...

It must be the week for pork. I made a pork stir-fry on Monday..with enough left over to have again on Tuesday. And today, I'm having a small roasted pork and obligatory vegetables....and that's no porkie!!!

Welshcakes Limoncello said...

Thanks, Liz. Like your new avatar! Hi, Lee. It must be the week, as you say!


View My Stats