Rosemary and Lemon Pork Stew

"This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread."
photo by ClareVH photo by ClareVH
photo by ClareVH
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 50mins




  • Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
  • Add portabella mushrooms and sliced onion and saute for 5 more minutes
  • Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
  • Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
  • Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro

Questions & Replies

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  1. Trevor N.
    I really liked this recipe. My family is very picky when it comes to trying new foods, but they all enjoyed this meal very much. I used apple juice instead of wine (because it's cheaper and I prefer to save my wine for drinking :P) and it worked very well. This was my first attempt at cooking a real meal, and I am very happy with how well it turned out.
  2. IAteMyGluestick
    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.
  3. Susie D
    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!
  4. Sassy J
    Uniquely seasoned and simply delicious. A hearty, rustic stew that I served over rice. An incredible meal. Very happy.
  5. ShaneH62
    Lovely simple low fat meal with subtle flavours. I added a little tumeric to the rice while it was cooking which gives it a nice colour and extra flavour to compliment the pork stew. The chopped parsley garnish adds that little extra and really enhances the taste as well as the presentation. I used a Viognier wine in the recipe and also had a glass to accompany the meal :-).<br/>Next time I might add some sliced green chillies just to give it that little extra to bring the overall flavour up a notch and I think then it will be a 5 star.


  1. English_Rose
    We loved this stew! We used for pork leg steaks cut up and substituted chicken broth for the white wine, as that is what we had available. Really really nice blend of flavors and not at all overpowered by the rosemary. Served with roasted vegetables and potato wedges.
  2. jellyfishsquishy
    I enjoyed this so much. It reminded me of veal piccata. I added red pepper flakes for a little kick, capers and I squeezed a whole lemon in mine! I also served it over quino instead of rice. It was a great meal that I plan on making over and over again.



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