Irish Coddled Pork with Cider

By Thom7747

This cider infused Irish stew is perfect with a side of colcannon.

Ingredients

• small knob (1 Tb) butter
• 2 pork loin chops
• 4 rashers (slices) smoked bacon , cut into pieces
• 2 potatoes , cut into chunks
• 1 carrot , cut into large chunks
• 1 ⁄2 small swede (Rutabaga), cut into chunks
• 1 ⁄2 large cabbage, cut into smaller pieces
• 1 bay leaf
• 100 ml (3.4 ounces) Irish cider
• 100 g (3.75 ounces) chicken stock

Details

Servings 2

Preparation

Step 1

1. Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 minutes on each side until browned. Remove from the pan.

2. Tip the bacon, carrot, potatoes and swede (Rutabaga) into the pan, then gently fry until slightly colored. 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 minutes until the pork is cooked through and the vegetables are tender.

3. Serve at the table spooned straight from the dish.