Irish coddled pork with cider

Irish coddled pork with cider

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(51 ratings)

Prep: 5 mins

Easy

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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Ingredients

  • small knob butter
    Butter

    Butter

    butt-err

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

  • 2 pork loin chops
    Pork

    Pork

    paw-k

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

  • 4 rashers smoked bacon, cut into pieces
  • 2 potatoes, cut into chunks
    Potato

    Potato

    po-tate-oh

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

  • 1 carrot, cut into large chunks
    Carrot

    Carrot

    ka-rot

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

  • 1⁄2 small swede, cut into chunks
    Two slices of swede

    Swede

    sw-ee-d

    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
    Cabbage

    Cabbage

    ka-badge

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

  • 1 bay leaf
  • 100ml Irish cider
    Cider

    Cider

    si-der

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

  • 100g chicken stock

Method

  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, questions and tips

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julia1966
1st Apr, 2010
5.05
great flavours but next time i would use double stock and cider as the sauce is so good everyone wanted more
liezeldutoit
20th Jun, 2009
4.05
Lovely! My hubby enjoyed this and I really fancy the sauce. The cider makes it sweet and sticky. Will definitely make this again
K3LV1N
7th Jun, 2009
5.05
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.
jburton's picture
jburton
18th May, 2009
Sorry was not ment to say return to oven was thibnking of something else. Just add to casserole on the hob and simmer for remaining 10 mins. x
jburton's picture
jburton
14th Aug, 2013
This sounds fab, i will definitely be making this. I agree about the cabbage i think 20 mins sounds a long time also, so i think i would add this 10mins before at the end, also i think an addition of apples would be nice so i will try the following... Peel, quarter, core and slice two apples. Melt a small amount of butter over a medium heat and fry the apples for 4-5 minutes until browned. Do not allow to burn. Add the apples to the casserole and return to the oven for 10 minutes more with the cabbage. Yum x
tibulinnu7
20th Mar, 2009
5.05
Very tasty!!!
forestnuter
12th Mar, 2009
5.05
A great, hearty meal
mother_ship's picture
mother_ship
25th Jan, 2009
3.05
I enjoyed this, I added onion and garlic and cooked the cabbage separately as I didn't fancy cabbage cooked for 20 mins!
davidscobbie
19th Dec, 2008
a great dish quick and easy. perfect for kids five a day is easily acheived in one coarse
honorjohn
19th Oct, 2008
4.05
Lovely easy dish great taste, i swapped the smokey bacon to plain as i found it to overpowering for my taste.

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