Dublin Coddle for St. Patrick's Day | recteq

Preheat the grill to 375 degrees.

Chop the pork belly into chunks.

Cook the sausage in a cast enamel pan to crisp up the casings and render fat.

Add the bacon to the pan and cook until softer.

Slice the onions and add them to the pan for moisture and sweetness.

Add 4 cloves of garlic to the mixture.

Slice the washed potatoes and add them to the pot.

Pour in 32 ounces of chicken stock and 32 ounces of beef stock.

Squeeze in some seasoning and let it simmer for 2 hours.

Equipment Needed

Allergens