Pork Ciste is a traditional Irish recipe for a classic pie of pork chops and pork kidneys with onions and carrots in a pork stock base that's finished by baking with a suet pastry lid. The full recipe is presented here and I hope you enjoy this classic Irish version of: Pork Ciste.
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The name of this classic Irish meat pie is derived from the same root as 'coffin'. Indeed, during the medieval period, a coffin (or coffyn in Middle English) was the name of the pastry case in which a pie was baked. The archaeological term kist and the Welsh for chest, cist all derive from the same root.
In this recipe, the mix of meat and dried fruit indicates that this pie hearkens back to the late medieval period.
Ingredients:
4 pork chops, wiped dry
3 pork kidneys, skinned, cored and sliced
butter or oil for frying
2 onions, peeled and sliced
3 carrots, peeled and sliced
1 dessertspoon fresh parsley, chopped
1/2 tsp fresh thyme, chopped
450ml pork stock
salt and freshly-ground black pepper, to taste
For the Ciste (Pastry):
240g plain flour
salt, to taste
1 tsp baking powder
milk, as needed
120g shredded suet
3 tbsp sultanas
Method:
Trim the chops neatly, leaving the bone ends free from any meat and fat. Chop the kidneys.
Heat the butter or oil in a pan, add the chops and fry gently until lightly browned on both sides. Remove with tongs, allow to drain, then arrange the chops around the inside edge of a saucepan with the bone ends sticking upwards.
Add the kidney and vegetables to the oil remaining in the pan and fry gently until lightly browned. Spoon this mixture within the ring of chops then add the herbs and season to taste. Pour over enough stock to cover the vegetables then bring to a boil, reduce to a simmer, cover and cook for about 30 minutes.
In the meantime, prepare the ciste. Sift together the flour, baking powder and salt. Stir in the suet then work in just enough milk to bring the ingredients together as a firm dough. Now mix in the sultanas.
Turn onto a floured work surface and roll out into a round that will just fit the saucepan. When the ingredients in the saucepan are tender take off the heat and remove the lid.
Sit the pastry on top then press down so that the pork chop bones protrude. Cover with buttered greaseproof paper and then sit the lid on top (ensure you leave a space for the pastry to rise).
Put back on the heat and continue simmering for 60 minutes.
When cooked, cut the ciste into wedges and serve the pastry with the meat, sauce and vegetables.
