Dublin coddle

This dish was first recorded in the eighteenth century and has become an integral part of Dublin traditional cuisine. This is true comfort food from the Irish capital.

Recipe for 3,5 kilos

Dublin coddle

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pork sausage



pork belly



chicken stock









parsley, chopped



salt and pepper

Preparation method

  • Peel the potatoes and slice into slices of equal size.
  • Peel the onions and cut into fine rings.
  • Preheat the oven to 150°C.
  • Slice the pork belly on a meat slicer into 3mm-thick slices.
  • Fry the slices of pork belly until they start to brown. Remove them from the pan and drain on kitchen towel.
  • Fry the pork sausage in a little oil until lightly browned and remove from the pan.
  • Arrange the ingredients in layers in a cast-iron pan. Season each layer well with salt and pepper.
  • Pour the stock in the pan.
  • Bring to the boil on the stove.
  • Cover the pan with aluminium foil and place in the oven.
  • Cook the stew for at least three hours, and check after two hours to see if there is still enough liquid in the pan. There should be at least 1cm of liquid at the bottom of the pan. Add more chicken stock if needed.
  • Serve immediately.

Serving suggestions

  • As a dish on its own with Irish soda bread and a glass of Guinness.

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