Irish coddled pork with cider
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
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
- 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.
- 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.
- Serve at the table spooned straight from the dish.
Per serving
717 kcalories, protein 44g, carbohydrate 37g, fat 44 g, saturated fat 17g, fibre 12g, sugar 20g, salt 2.59 g
Recipe from Good Food magazine, March 2008.
http://www.bbcgoodfood.com/recipes/5575/
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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 bay leaf
- 100ml Irish cider
- 100g chicken stock
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Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version
15
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Warming one-pot
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 bay leaf
- 100ml Irish cider
- 100g chicken stock
Per serving
717 kcalories, protein 44g, carbohydrate 37g, fat 44 g, saturated fat 17g, fibre 12g, sugar 20g, salt 2.59 g
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