Skip to main content
Epicurious
Bon Appétit

Pork Stew with Lettuce, Onions, Lemon and Dill

By Anita Ravon

2.5

(2)

Dill is the secret seasoning in this hearty stew. Serve it with lots of bread.

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

12 large romaine lettuce leaves, torn into pieces
2 1/2 pounds boneless pork shoulder (butt), cut into 1-inch pieces
18 boiling onions, peeled
1/4 cup (or more) fresh lemon juice
1/4 cup chopped fresh dill
2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons grated lemon peel
1/2 cup whipping cream

Preparation

  1. Step 1

    Preheat oven to 350°F. Line bottom of heavy large ovenproof pot with half of romaine lettuce. Toss pork, onions, 1/4 cup lemon juice, dill, oil, sugar and lemon peel in large bowl to blend. Sprinkle generously with salt and pepper. Place pork mixture in pot. Top with remaining romaine lettuce. Bring to boil over high heat. Cover pot. Transfer to oven and bake until pork and onions are tender, about 1 hour 10 minutes.

    Step 2

    Strain juices from stew into medium saucepan; mix in cream. Boil until sauce thickens enough to coat spoon, about 10 minutes. Return sauce to stew. Season stew with salt, pepper and more lemon juice, if desired. Rewarm stew; transfer to large bowl and serve.

TagsStewSoup/StewPork ShoulderPorkMeatDillHerbs & SpicesLemonCitrusFruitRomaineLettuceLeafy GreensVegetableMainDinnerGluten FreeNut FreeKetoBraiseDutch OvenBon Appétit
Read More
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.