Roast pork belly with ‘Dublin coddle’ and parsley oil (serves 8)


Prep Time: 


Cook Time: 



  • 6 - 8 People


Pork Belly

180g  cooked pork belly (see below)

160g sausage cut into small strips 

160g bacon cut into small strips

320g diced potato

320mls potato soup (see below)

80mls parsley oil

300g cooked baby

spinach (800g uncooked)

50g butter

20g chopped chives

Potatoe Soup

1lt chicken stock

5 shallots

6 potatoes

2 cloves garlic

3 sprigs thyme

20g butter

100 mls milk


Step 1 - Pork Belly: You will need 2kg of pork belly. Slow Cook the 2kg pork belly in a roasting tray with 500ls chicken stock and mire poix for 2 hours at 170. Take out of oven and place between 2 clean chopping boards, press and chill. When cold cut into square 150g portions. 
Step 2 - Potato Soup:  Sauté the shallots, garlic and thyme in butter until soft, add the 100mls milk peeled potatoes, stock and cook for 20 minutes, blend in a blender, pass and season. To serve: Sear belly in a hot pan and roast in a hot oven until golden brown.  Heat the sausage, bacon, potato in the soup and finish with chopped chives.  Sauté spinach in butter and assemble!

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