Roast Pork Belly with ‘Dublin Coddle’ and Parsley Oil

Roast Pork Belly with ‘Dublin Coddle’ and Parsley Oil


byPrepared by Ed Cooney

of The Merrion Hotel, Dublin  

If you have a 'things to do before I die' list - a stay in Dublin's iconic 5-Star Luxury Merrion Hotel should be right up there on the top of it! Step Read More
Prep Time

30 Minutes

Cooking Time

120 Minutes


4-6 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:

  • 1L chicken stock
  • 5 shallots
  • 6 potatoes
  • 2 cloves garlic
  • 3 sprigs thyme
  • 20g butter
  • 100 ml milk


Step 1 – Pork Belly: You will need 2kg of pork belly. Slow Cook the 2kg pork belly in a roasting tray with 500L 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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