Marsala pork stew
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Serves:     people
Notes from Anna

After a quick 15 minutes prep this dish looks after itself. If you don't have any Marsala, white wine works well too. Buy shoulder steaks and dice them yourself to make sure your steak pieces are big enough to stay succulent throughout cooking.



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  1. Peel and crush the garlic. Grate the zest from the lemon and squeeze the juice.
  2. Rinse the meat and pat dry with kitchen paper. Make sure that the meat is dry enough not to leave any juices on the plate.
  3. In a food bag, mix together the flour and paprika with a good pinch of salt and grind of black pepper. Add the pieces of pork. Shake until the meat is well coated with the flour mixture.
  4. Warm the oil in a large saucepan over a medium heat. Add the meat and stir well. Cook for about 5 minutes, stirring frequently to ensure that the meat is browned all over.
  5. Add the crushed garlic, lemon zest and rosemary. Cook for 1 minute.
  6. Pour in the marsala and bring to the boil, scraping the bottom of the pan.
  7. Lower the heat to a simmer and add the bay leaves.
  8. Cover the pan with a lid and cook for 45 minutes, adding some water half way through the cooking time if the sauce is drying up. You want the meat to be tender and the sauce to be lovely and sticky.
  9. Stir in the lemon juice just before serving.

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