Irish coddled pork with cider

Irish coddled pork with cider

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(47 ratings)

Prep: 5 mins


Serves 2
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

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal717
  • fat44g
  • saturates17g
  • carbs37g
  • sugars20g
  • fibre12g
  • protein44g
  • salt2.59g
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  • small knob butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 pork loin chops



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 4 rashers smoked bacon, cut into pieces
  • 2 potato, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 carrot, cut into large chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1⁄2 small swede, cut into chunks



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 1⁄2 large cabbage, cut into smaller pieces



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 1 bay leaf
  • 100ml Irish cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 100g chicken stock


  1. Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.

  2. Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.

  3. Serve at the table spooned straight from the dish.

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Comments (40)

mercuryzelda's picture

I loved this. I added an onion and switched the swede for parsnips (neither my husband nor I are fans of swede). I also added pepper, rosemary, and sage to the mix when adding the bay leaf. These little changes make for an extremely tasty and easy dish! I know we'll be having this one again.

Janet Kaiser's picture

I used this recipe as the basis for my St. Patrick's day dinner, but used smoked ham steaks instead of pork, layered with the vegetables in a covered casserole. I also used apple juice instead of cider and stirred three tablespoons of apple sauce in to thicken the sauce before serving. It went down very well, so will be cooking it again. A longer, slower braising time than called for in this recipe, so the flavours can fully develop and to prevent any potential toughness.

lizleicester's picture

I've made this a couple of times and it's delicious and easy. This time I used red cabbage which improved the appearance. Served it with runner beans - lovely meal.

MrsLB's picture

Was really disappointed in this after reading such good reviews. I thought it was pretty bland. Won't make it again.

stevenoneill1976's picture

Changed the chops to diced pork and added leek and shallots instead of cabbage. Also upped the amount of stock - 300ml and cider - 200ml lovely :)

kitethanwalsh's picture

This is my new favourite! I used carrots and chunky-cut leeks, and apple juice rather than cider. I'm not an accomplished cook but this is so easy to do.

scarer's picture

Great mid week dinner, I removed the chop and veg from the sauce, reduced it a bit then added some cream. I also doubled the sauce ingredients and didn't add potato but added sprouts.

Pee's picture

I made this based on the positive reviews as I felt the ingredients lacked a bit of oomph... I was not disappointed, this dish certainly did not lack in taste by any means. Very simple and I will deffintely make it again. Hubby had the leftovers the following day and said it tasted even nicer !

flossy425's picture

i have used this recipe twice and we all l,ove it so easy for a mid week dinner

ksharpe002's picture

My family loved this - I can see it becoming a regular.

vonnie's picture

Made this last night for my husband and I, using chicken breasts instead of pork as they were what I had in the fridge. Really, really tasty. The sauce is wonderful. Husband specifically asked me to make it again. V easy too, and quick.
I added the cabbage at the time instructed in the recipe, but left it in quite large chunks so it wasn't overdone - it was lovely.
Will make with the pork chops next time, to see how they compare.

bovrilfaerie's picture

Really easy to make and absolutely delicious :)
Made it without the potatoes and used parsnips instead of swede and it turned out really well.

dave6376's picture

Easy and delicious. I replaced the cabbage with about 200g brussel sprouts simply because I prefer them. It worked fine.

splodgemeister's picture

Mmmm this was gorgeous and really simple. The pork was melt in the mouth and the vegetables were cooked to perfection. Although as with other people I put my cabbage in when there was 10mins of cooking time left, otherwise I can imagine it would be quite soggy. Other than that I wouldn't change a thing. In fact I'm already looking forward to making it again. Yum!!

dancingbunny's picture

This was a really nice way to have pork chops. All the vegetables were lovely and juicy, and I was eating the sauce with a spoon out of the pan it was so tasty! Would make again.

jburton's picture

Wow, sounds amazing. I cant wait to cook this.

rayneme1's picture

Very easy to cook, but won't be making it again.
Nobody really raved about it or cleared there plates.

julia1966's picture

great flavours but next time i would use double stock and cider as the sauce is so good everyone wanted more

liezeldutoit's picture

Lovely! My hubby enjoyed this and I really fancy the sauce. The cider makes it sweet and sticky. Will definitely make this again

k_quay's picture

This turned out beautifully! The sauce had a lovely flavour. Just a friendly tip, do take the time to properly brown the pork loins at the start. It will improve the presentation of the dish.


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