There’s a funny story behind this massive piece of pork. After looking at some restaurant menus online, Eleanor and I decided that we wanted to try coddle, an Irish dish involving sausages and bacon cooked with potatoes, onions, and barley. According to the Wikipedia page on coddle, it was apparently featured in works by James Joyce and was a favourite dish of Jonathan Swift. Anyhow, we went to a pub and ordered the “Ham Hocks with Dublin Coddle”, and ended up getting giant pig legs without a trace of coddle in sight. We definitely weren’t in the place to ask for more food with a plate this large, though. It was still really delicious, if ridiculously decadent.
On the topic of meat and decadence, on our trip to Howth I had a traditional Irish breakfast minus the egg, with sausages, bacon (or rashers), potatoes, toast, a tomato, and most excitingly, black and white pudding. I’d been forewarned about blood pudding, but I found it quite tasty. Read the rest of this entry »