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Irish coddled pork with cider

Irish coddled pork with cider

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  • Preparation and cooking time
    • Prep:
  • 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

  • Easily doubled
Nutrition: per serving
NutrientUnit
kcal717
fat44g
saturates17g
carbs37g
sugars20g
fibre12g
protein44g
salt2.59g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Serve at the table spooned straight from the dish.

Goes well with

Recipe from Good Food magazine, March 2008

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Overall rating

A star rating of 4.5 out of 5.52 ratings
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