Pull out the green because today is St. Patrick's Day! What better way to celebrate than by cooking up a classic Irish recipe? These delicious Irish pork recipes are perfect for serving a large crowd or dining with the family. Today we all get to celebrate and pretend we are Irish for a day, so let's do it properly with an Irish Pork Stew or Dublin Coddle.
Hearty stews and coddles are festive yet comforting, ideal for the chilly and sometimes rainy weather around St. Patrick's Day. They are packed full of classic Irish flavors; potatoes, carrots, garlic, caraway seed and beer. These recipes have the added benefit of supporting a local pork producer!
Irish Pork Stew
2 POUND BONELESS BLADE PORK ROAST, CUT INTO 1/2-INCH CUBES
1/3 CUP FLOUR
1 1/2 TEASPOONS SALT
1/4 TEASPOON PEPPER
1 TEASPOON VEGETABLE OIL
8 BABY RED POTATOES, QUARTERED
4 CARROTS, PEELED AND CHOPPED
4 LARGE ONIONS, PEELED AND SLICED 1/2-INCH THICK
1 CLOVE GARLIC, MINCED
1/4 CUP PARSLEY, CHOPPED
1 TEASPOON CARAWAY SEED
1 BAY LEAF
1 10 1/2-OZ CAN CHICKEN BROTH
1 12-OZ BOTTLE IMPORTED STOUT, OR BEER
2 TABLESPOONS RED WINE VINEGAR
1 TABLESPOON BROWN SUGAR
In a bowl combine flour, salt and pepper. Coat pork cubes. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; medium-low heat for 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.
Recipe from National Pork Board. See this recipe and others here.
A coddle originated as a use for leftovers, but if all leftovers tasted like this, we wouldn't despise them so much. You can think of the dish as somewhat of a stew with Irish sausage, bacon, potatoes, vegetables and broth. All the ingredients are cooked in a small amount of broth made of a stock and often an Irish stout. It is rich, hearty, and comforting, just like a good Irish dish should be. Check out this recipe from the National Pork Board and Uncle Jerry's Kitchen!