Potato-Topped Pork, Apple and Ginger Casserole

Potato-Topped Pork, Apple and Ginger Casserole

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Pork and ginger complement each other perfectly and the addition of the apples gives this dish a delicious fruity taste!

  • Recipe serves4
  • Preparation time35 minutes
  • Cooking time90 minutes


  • 15 ml Sunflower oil
  • 1 Onion, sliced
  • 250 g Bacon rashers, chopped
  • 5 cm Fresh ginger, peeled and crushed
  • 5 ml Robertsons Cinnamon
  • 5 ml Robertsons Rosemary
  • 600 ml Apple juice
  • 1 sachet KNORR Country Hot Pot Dry Cook-in-Sauce
  • 6 Boneless pork steaks
  • 4 Large potatoes, peeled and thinly sliced
  • 3 Pink apples, sliced into wedges (no need to peel)
  • 30 ml Margarine


  • Preheat oven to 180°C.
  • Heat oil in a pan and fry the onion and bacon until soft.
  • Add the ginger, cinnamon and rosemary and fry for 1 minute, stirring continuously.
  • Add a little water to the pan to deglaze if necessary then remove the pan from the heat.
  • In a separate saucepan bring the apple juice to the boil then reduce the heat and whisk in the contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and allow to simmer until thick then remove from the heat.
  • Using an ovenproof casserole dish start to prepare the layers beginning with the bacon and onion mix, top his layer with 3 pork steaks followed by apples and then sliced potato.
  • Repeat the layers ending with potato then pour the sauce over.
  • Dot the top layer of potato with a few small knobs of margarine then cover with tin foil and place in a preheated oven for about 90 minutes or until the steaks are tender and the potatoes are cooked through.
  • Serve with rice and freshly steamed vegetables.