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Pan-Fried Pork with Mustard Colcannon

A traditional Irish side dish of mashed potato and cabbage, colcannon is deliciously rib-sticking and pairs perfectly with pan-fried pork for an extra helping of comfort. We've seasoned ours with mustard and herbs and stirred in cream and butter for a silky texture. All that's missing is a Guinness.

45 Minutes




Cook Potatoes

Peel and dice potatoes into 3cm pieces. Place in a saucepan of cold, salted water over medium heat. Bring to the boil and cook for 10 minutes or until cooked through.



Cook Cabbage

Meanwhile, finely shred cabbage. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Finely slice garlic. Heat 30ml (1½ tablespoons) oil in a frypan over medium heat. Add leek and garlic and cook, stirring, for 5 minutes or until softened. Add cabbage and ½ the mustard and cook, stirring regularly, for 8-10 minutes or until cabbage is soft and wilted. Season with salt and pepper and set aside.



Mash Potatoes

Drain potatoes and return to saucepan with cream and ½ the butter. Season with salt and pepper. Bring to a simmer, remove from heat and mash until smooth.



Mix Colcannon

Finely chop parsley leaves and stems. Fold through mash with cooked cabbage and season with salt and pepper.



Cook Pork

Wipe out frypan, add remaining oil and return to medium heat. Season pork and cook for 4 minutes each side. Add remaining butter in the last 1 minute of cooking and, once melted, spoon over pork. Set aside to rest for 2 minutes.



Plate Up

Divide colcannon between plates and top with pork. Drizzle over any extra butter and serve with remaining mustard.

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Pan-Fried Pork with Mustard Colcannon

Fabulous fresh ingredients

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Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


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The recipes are so much better than all other meal kits I’ve tried over the years.