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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Pee's picture
28th Oct, 2011
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 !
4th Apr, 2011
i have used this recipe twice and we all l,ove it so easy for a mid week dinner
20th Mar, 2011
My family loved this - I can see it becoming a regular.
19th Mar, 2011
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.
17th Mar, 2011
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
29th Jan, 2011
Easy and delicious. I replaced the cabbage with about 200g brussel sprouts simply because I prefer them. It worked fine.
30th Nov, 2010
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!!
23rd Sep, 2010
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
14th Jun, 2010
Wow, sounds amazing. I cant wait to cook this.
20th Apr, 2010
Very easy to cook, but won't be making it again. Nobody really raved about it or cleared there plates.


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