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

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