Dublin Coddle.A St Patricks Day Special.TheScottReaProject 

Ah we're good pals with our neighbours just enjoy the odd dig 😜

Any chunks of cured pork - shoulder, leg anything like that 🐷

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You probably dont care but if you're stoned like me atm then you can stream pretty much all the new series on instaflixxer. Have been streaming with my brother lately :)

@Benedict Uriah yup, been using instaflixxer for since december myself :D

+critter getter I know what you're asking. I, too, did not recognize the cubed chunks as bacon. I'm guessing that it's not cured pork belly, but a different, leaner cut -- probably from the loin -- that may have been treated like the standard streaky stuff. It's like the difference between bacon and Canadian bacon.

Bacon is cured pork not exclusively limited to rashers from the belly, you could use gammon, shoulder, leg etc. Peeling the potatoes and leaving them in water until adding them was so as to have all the ingredients laid out for the video, enough break down to thicken the sauce especially if left overnight. As for root vegetables or peas they're not part of the recipe and would completely change the flavour, even one carrot would sweeten the taste!

+Mark Rooney I do not care where you are if you ask for Bacon you do not get lumps of Pork like that,A butcher will ask you Streaky or Back, A few will ask normal or thick sliced. I have no idea why you have brought Gammon into your answer, That is a completely different cut of Pork. The Suds were peeled and put into a bowl of water to stop them discolouring, Makes no difference if Peeled or not. I would imagine it is mostly cooked and served when ready (Not kept until the next day) that is why I said about adding a Spud or 2 in earlier so that they cook down and thicken the Broth. He said it used up anything that was laying around and making it go further.To me that means adding plenty of the cheaper Spuds and Vegetables. When was the last time you sat down to a proper cooked dinner that did not have vegetables because I cannot afford to live on Boiled Meat and Spuds

+ANDREW CULLEN if I go into my local butchers and ask for some bacon the last thing he will offer me is rashers of streaky bacon for frying! There are so many cuts of bacon (including gammon), as for the spuds they were peeled to show as ingredients of course they have to stay in water and most importantly it was never served when ready it was typically left on the hob all day until the men came home from work or the pub - all the best dishes (stews, curries, bolognaise etc) taste better the next day!

+ANDREW CULLEN Hi Andrew, i feel i need to wade in here,as mark is completely right, and this dish is, to the letter, authentic, its been made this way since the 17th century, its a simple dish, call it peasant food, it comprises of 4 ingredients which is bacon, be it slices, be it chunks of gammon or shoulder, pork sausages, onions and for the majority potatoes, theres no added vegetables, no stock just those 4 basic ingredients and water, nothing else, its a case of if it ent broke dont fix it.here is what wikipedia say about it. Marks is spot on indeed... Coddle is particularly associated with the capital of Ireland, Dublin.[1] It was reputedly a favourite dish of Seán O'Casey and Jonathan Swift,[2] and it appears in several Dublin literary references including the works of James Joyce.[3] The dish is braised in the stock produced by boiling the bacon and sausages. Some traditional recipes favour the addition of a small amount of Guinness to the pot, but this is very rare in modern versions of the recipe.[2] The dish should be cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by water.[1] The only seasoning is usually salt, pepper, and occasionally parsley. It could be considered a comfort food in Ireland, and is inexpensive, easy to prepare and quick to cook. It is often eaten in the winter months. In the days when Catholics were not supposed to eat meat on Fridays, this was a meal often eaten on Thursdays as it allowed a family to use up any remaining sausages or rashers. The name comes from the verb coddle, meaning to cook food in water below boiling, which in turn derives from caudle, a warm drink given to the sick.

+ANDREW CULLEN As for the bacon , in England we cure the whole of the pig, and have done for hundreds of years, hence the term a side of bacon,which is a whole side of pork cured into bacon, which consists of the shoulder, which once boned out becomes a picnic ham and the rest is collar bacon, the leg becomes gammon or cooked hams, the chump becomes a corner gammon joint and the loin kept whole is called middle bacon or if split called back bacon and streaky bacon ,so any part, of this side of bacon can be used as its all bacon, i personally favour collar bacon known as a bacon joint and ham hocks, but would use any of these in a coddle,many thanks

+joesaiditstrue No, He says How Manny

firty free but I say at cuz I'm northern Irish