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Lemon Pork Ragu

Lemon Pork Ragu

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Lemon Pork Ragu
13th November, 2018

This may be out of people’s comfort zone so you’ll have to trust me on this one. Lemon Pork Ragu is a wonderful dish and once you try it; you’ll wonder why you’ve never had it before

You could use strips of pork rather than a mince but I don’t think the flavours would stand out so much


  • 1 onion, finely chopped
  • 1 stick of celery, finley sliced
  • 2 cloves garlic, grated
  • 1 lemon, juiced and zested
  • 100g pancetta
  • 500g minced pork
  • 1 tsp fennel seeds
  • 200 mls white wine
  • A handful of parsley, chopped
  • 200g creme fraiche


    First you'll need to add some oil in a large pan over a medium heat and then add the pancetta. Cook this for about 5 minutes until crispy and golden and remove from the pan and set aside. Now we do the same thing with the minced pork, cooked for about 5 minutes until browned off and remove from pan and set aside

    In the same pan, add the onions and celery and soften for 10 minutes. Add the garlic and fennel seeds and cook for a further minute.

    Now add the pork and pancetta back into pan and add white wine and lemon juice. Turn up the heat as we want to reduce this until almost dry

    The last step is to add the creme fraiche, stir and cook for a further few minutes

    You can chill this and store it in the fridge until needed

    When warmed through and just before service, toss through parsley and the lemon zest and serve with pasta