Today, a typical dish for Paddy’s day. We have been blogging for nearly a year now and I am just after realising that we never posted a typical Irish dish, well better late than never as they say. If you've been following us you probably know by now that  we live in Dublin and this weekend there’s national drinking day – St Patrick’s celebration. So we decided to serve this cider infused stew, perfect with pint of lager or Guinness. Enjoy!

Recipe comes from Good food website

Irish coddled pork with cider

  • small knob butter
  • 2 pork loin chops
  • 4 rashers smoked bacon 
  • 2 potatoes
  • 1 carrot,
  • 1⁄2 small swede 
  • 1⁄2 large cabbage 
  • 1 bay leaf
  • 2 allspice
  • 100ml Irish cider
  • 100g chicken stock
  • salt, pepper
  • fresh thyme 

Cut bacon into pieces. Wash and cut vegetables into chunks. 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, sprinkle some salt and pepper. 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, garnished with fresh thyme, freshly ground black pepper - spooned straight from the dish.