2
Irish
Coddled pork with cider
Allergens: Gluten, Milk, Sulphites
Pork slow-braised in cider with potato and carrot: Irish comfort.
Ingredients
- Stock cubes 100 g
- Cabbage 0.5
- Carrot 1
- Potatoes 2
- Swede 0.5
- Bacon rashers 4
- Pork chops 2
- Butter
- Bay leaves 1
- Cider 100 ml
Method
- 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.
- 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.
- Serve at the table spooned straight from the dish.