Ah now here is a traditional Irish dish for you – Irish Coddled Pork with Cider. If St. Patrick’s Day is at all chilly and rainy – which seems to often be the case – this slow cooked stew will really hit the spot! But what does “coddle” mean? Well, in a culinary sense it likely comes from the french verb caudle which means to cook gently, parboil or stew. You know, low and slow. Sure everyone knows a stew boiled is a stew spoiled! But I’ve also read that it comes from the Irish word cadal which means to sleep. The legend goes that the wife of the house could make up a coddle and leave it simmering on the stove for hours. It would still be delicious when her man finally arrived home from the pub, long after she’d gone off to sleep!
Dublin Coddle is the coddle which is best known I’d say. That Coddle is a stew consisting of Irish Sausages, potatoes, onions and Irish Bacon. It has been enjoyed in Ireland since the seventeenth century and likely before. It was a favourite of the likes of Jonathan Swift, Seán O’Casey and James Joyce.
Coddles were a useful way of using up any meat on a Thursday, in times when Catholics were not supposed to eat meat on Fridays. Now a days you can enjoy a hearty coddle any time. This particular coddle recipe features a couple lovely thick cut pork chops.
After having prepared this dish, I can definitely say it is so easy to make. You just brown the pork, chop up the veg and toss it all into a pot to simmer away. Now you do want to make sure that you have a pot with a well fitting lid so that the ingredients left uncovered by the stock/cider will be steamed. True Irish comfort food. Serve up with some soda bread or a hunk of brown bread slathered with butter. And maybe a pint or two….
Irish Coddled Pork with Cider
recipe from: BBC Good Food
- 2 Tablespoons good Irish butter (like Kerrygold)
- 2 Pork Loin Chops
- 4 rashers smoked bacon, chopped into pieces
- 2 potatoes, cut into bite sized pieces
- 1 carrot, cut into bite sized pieces
- 1/2 rutabaga (swede, turnip) cut into bite sized pieces
- 1/2 small cabbage, chopped
- 1 bay leaf
- 100 ml Irish cider
- 100 ml chicken stock
Heat butter in a casserole dish until sizzling. I used a Le Creuset oval casserole #27 (6 quart). Brown the pork chops on each side. Remove from pan and set aside.
Place the bacon, carrot, potatoes and rutabaga in the pan and fry until just starting to color. Stir in the cabbage and cook for a few more minutes. Nestle the chops into the vegetables. Add the bay leaf and then pour the cider and stock over the top. Cover the pan and continue to simmer on low until the pork is cooked through (145°F/ 63°C) and the vegetables are tender.
Irish Coddled Pork with Cider brought to you by: Runcible Eats (www.leaandjay.com)
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