Garlicky Lemon and Parsley Pork

Garlicky Lemon-Parsley Pork

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After the success of my garlicky lemon-parsley chicken, I thought it might be great idea to do the same with pork. So right. Such a tasty no-rush recipe for succulent pork. You’ll love the tangy taste of lemon on melt-in-your-mouth pork rind.


Garlicky Lemon-Parsley Pork
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 teaspoon chopped fresh thyme
  • Salt
  • Peppercorns
  • A slab of pork with fat
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 whole garlic, separated but unpeeled
  • 1 tsp chopped fresh parsley
  1. In a bowl, mix thyme, salt, and pepper. Rub the mixture into pork. Marinate for at least 30 minutes.
  2. Heat olive oil in a skillet. Fry garlic until aromatic.
  3. Over high heat, add pork and brown on both sides for about 5 minutes.
  4. Add about 2 cups of water and lemon juice. Bring the mixture to boil then turn heat to low and simmer until pork is tender.
  5. Turn off the heat, add parsley, cover with lid and let stand for another 2 minutes. Transfer to a platter, slice the slab of pork and serve garnished with more chopped parsley.
Preparation time includes marinating time.



Food Friday

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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