Irish coddled pork with cider

Method 1

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

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.

Method 2

🧾 Ingredients (Serves 4–6)

🐖 For the coddle:

700g pork shoulder or pork loin, cut into chunks (or use thick pork sausages, optionally pre-browned)

1 tbsp oil or butter

2 onions, sliced

2 garlic cloves, minced

3 medium potatoes, peeled and sliced into thick rounds

2 apples, peeled, cored, and sliced (e.g. Bramley, Granny Smith, or cooking apples)

2 carrots, sliced

300ml dry cider (use good-quality Irish cider if possible)

200ml chicken or vegetable stock

2 bay leaves

1 tsp fresh thyme (or ½ tsp dried)

Salt and black pepper, to taste

Optional: chopped parsley for garnish

👩‍🍳 Instructions

1. Prepare the base

Preheat oven to 160°C (320°F) / 140°C fan / Gas 3.

In a large oven-safe casserole dish or Dutch oven, heat the oil or butter.

Add the pork pieces and brown them lightly on all sides (do this in batches if needed).

Remove pork and set aside.

2. Build the layers

In the same dish, add the sliced onions and cook for 5 minutes until soft.

Add garlic and cook for 1 minute more.

Layer the bottom of the pot with half the potatoes and carrots.

Add the browned pork on top.

Layer over the sliced apples and remaining vegetables.

3. Add liquid and herbs

Pour over the cider and stock until it just covers the ingredients.

Tuck in bay leaves and thyme, season with salt and pepper.

4. Coddle gently

Bring to a gentle simmer on the stove.

Cover with a tight-fitting lid and transfer to the oven.

Cook for 1½ to 2 hours, or until the pork is meltingly tender and the potatoes are soft.

🍽️ To Serve

Ladle into deep bowls and garnish with fresh parsley.

Serve with crusty bread or Irish soda bread to mop up the cider broth.

📝 Tips & Variations

Using sausages? Slice thick Irish sausages into chunks and brown before adding.

For extra richness: stir in a splash of cream or a knob of butter at the end.

No cider? Use apple juice with a splash of vinegar or lemon juice to balance sweetness.

Comments

Pork and kimchi stew

Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...

Baked ham hock pots

Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...

Chef Savvy

Search This Blog