Coddled pork with cider
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 6 (estimated)
Nutrition facts
- Protein24 %21 g
- Carbs42 %36 g
- Fat34 %13 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 351 kcal | 83 kcal |
| Protein | 21 g | 5 g |
| Carbs | 36 g | 8.5 g |
| Fat | 13 g | 3.1 g |
One serving is about 422 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty20/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Pork - Irish
Ingredients
- pieces Butter
- 1 Carrot
- 2 Potato
- 0.5 Cabbage
- 1 Bay Leaf
- 100 g Chicken Stock
- 4 Bacon
- 0.5 Swede
- 2 Pork Chops
- 100 ml Cider
Instructions
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.
Videos and links
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