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Gareth Mullins' Take on the Traditional Dublin Dish "Coddle"

Ingredients

  • 1 x 2kg pork belly, bone out skin off
  • 2 litres chicken stock
  • 1 x carrot
  • 1 x onion
  • 2 x sticks celery
  • 2 x springs of thyme
  • 2 x cloves garlic
  • 200g baby spinach
  • 4 x sausages cooked and cut into small batons
  • 4 x pieces of bacon cooked and cut into small batons
  • Chopped chives
  • 4 x potatoes peeled and diced
  • 500mls chicken stock from the pork belly
  • 1 x onion
  • 1 x stick celery
  • White of 1 leek all finely sliced
  • Knob of  butter

Method

  • To cook the pork belly place into a roasting tray, add the chicken stock, carrot, onion, celery, leek, garlic and thyme, cover with tin foil and roast at 150 degrees for three hours until tender. Allow to cool and then place in between two chopping boards with a weight on top. This will press the belly and keep it flat for when you are ready to pan fry. When cooled, cut into equal pieces
  • For the coddle; sauté the onion, celery, leek in the butter or three to four minutes. Add the chicken stock that you cooked the belly in along with the potatoes. Cook for 20 minutes until the vegetables are soft, blend the soup in food processor until you have a smooth creamy soup.
  • To crisp the pork belly put a heavy based frying pan on the stove. Add in some oil and place the belly skin side down and fry until golden and crisp. Place the pork in the oven at 170 degrees and cook until heated through about ten minutes.
  • Sauté the spinach in a little butter.
  • Heat the potato soup and place the sausage, bacon and chives into the soup

To Serve 

  • Place the sautéed spinach in the centre of a warm bowl, put the crispy pork belly on top, spoon around the coddle soup.

Chef's Tip

  • Cook the pork belly the day before.
  • Ask your butcher to take the bone out of the belly and remove the skin.
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie