Irish coddled pork with cider

Irish coddled pork with cider

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(52 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 potatoes, 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
    Two slices of swede



    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, questions and tips

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25th Mar, 2019
My family enjoyed this, though I did make a few changes -some suggested by previous reviewers. I doubled the recipe. I fried the bacon and then added a couple of sliced onions, which I gently sautéed before adding carrots and parsnip (not having swede) and sage and thyme as well as bay. Also used apple juice instead of cider and water as no chicken stock to hand. Didn't put potato in, had mash and also cooked the cabbage separately. I've been asked to make it again :)
blackbird17's picture
14th Oct, 2018
This was delicious. Don't worry about using a half of the cabbage, just put in what seems right for you. A lovely substantial comforting bowlful.
25th Sep, 2018
Hubby loved it, I didn't ! Freezer had packed in so used up pork chops (still frozen in the morning and defrosted safely throughout the day). Used fresh smoked bacon pieces. No cabbage so added leeks. Used high quality cider from a micro brewery (or whatever a cider maker is called). Perhaps it was a texture thing but I didn't enjoy the meats at all. Hubby loved it and had extra portions. Next time would leave out the bacon. Lovely flavours though.
mercuryzelda's picture
27th Sep, 2016
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
Janet Kaiser
23rd Mar, 2016
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.
28th Sep, 2014
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.
11th Jul, 2014
Was really disappointed in this after reading such good reviews. I thought it was pretty bland. Won't make it again.
31st Dec, 2013
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 :)
9th Apr, 2013
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.
28th Nov, 2011
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.


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