Double Dish Pork with Lemon and Sage
Prep time
Cook time
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Double Dish Pork with Lemon and Sage gives you two dishes for the effort of one - a wonderful, aromatic broth, followed by fall-apart pork pieces. The lemon is zesty and fresh, and the sage is cleansing. It's a beautiful stew for mid-winter days.
Recipe type: Mains
This fits: Paleo, AIP, Whole 30
Serves: 2
  • 700 grams boneless pork roast, cut into large pieces
  • 1 medium onion, peeled, quartered and sliced (1 cup)
  • 1 long celery stalk , chopped (1 cup)
  • 20 - 25 fresh sage leaves
  • 1 bay leaf
  • ½ a lemon
  • 2 cups chicken stock
  • 1 teaspoon of salt, or to taste
  1. Zest the lemon using a vegetable peeler with a fine blade, and roughly mince.
  2. Cut the pith away from the lemon, and dice the fruit. Remove the seeds, but save the juice.
  3. Put all ingredients into a dutch oven, mix well, and check that there is just enough stock to come to the surface.
  4. Bring to the boil, turn down the heat, and allow to simmer gently for 2 hours.
Recipe by Paleomantic at