Irish Coddled Pork with Cider is a traditional Irish recipe for a stew of pork chops with mixed vegetables cooked in a blend of cider and chicken stock. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Coddled Pork with Cider.
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Host your own St Patrick’s day party with this cider infused Irish stew, perfect with a side of colcannon and a pint of Guinness
Ingredients:
small knob butter
2 pork loin chops
4 rashers smoked bacon, cut into pieces
2 potatoes, cut into chunks
1 carrot, cut into large chunks
1⁄2 small swede, cut into chunks
1⁄2 large cabbage, cut into smaller pieces
1 bayleaf
100ml Irish cider
100ml chicken stock
Method:
Place a cast iron casserole (Dutch oven) over medium heat. When hot add the butter and as soon as it's sizzling use to fry the pork for 2-3 mins on each side until browned. Remove from the pan with tongs and set aside.
Add the bacon, carrot, potatoes and swede to the butter left in the pan. Fry gently until slightly coloured. Stir in the cabbage, sit the chops back on top and nestle in the bayleaf. Pour over the cider and stock, bring the ingredients to a simmer then cover the pan. Simmer the ingredients gently for 20 mins until the pork is cooked through and the vegetables are tender.
Serve at the table spooned straight from the dish.
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