Recipe: Sweet and Sour Pork and Potato Gratin is a flavour-packed meal

This is super delicious and so easy to make. Although it takes a few pots and pans, you just need to trim your pork stew meat and most of the work is done.

This is a hearty meal for a cold evening. It’s also an ideal dish to freeze in small containers so that you can enjoy pork and potato gratin any day of the week. 

The sweet and sour sauce is one to remember as it can be used for other dishes, for example Chinese food or stir-fries. 

Although it takes a handful of pantry ingredients and is so simple to prep, this tastes so much better than a store-bought meal!

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Pork and Potato Gratin

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Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Ingredients

• 1 kg potatoes peeled and cut in cubes

• 500 g pork stew, most of the fat removed and cut in chunks

• 2 to 4 leaves of fresh sage, if not available 1 teaspoon dried sage

• 250 g cheddar cheese

• salt & pepper to taste

• 5 spring onions (chopped)

• 2 small cloves garlic (chopped)

• 2 tablespoons full crushed ginger

• 1 block or 2 teaspoons chicken stock dissolved in 3 cups water.

• 3 tablespoons honey

• 4 tablespoons cornflour (Maizena)

• Olive oil

Method

• Method: Step 1
• Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.
• Method: Step 2
• Meanwhile, put a shallow saucepan on high heat.
• Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly.
• Remove the pork to a plate, toss the sage leaves into the pan for just 5 seconds, then scoop on to a dish.
• Replace the pork to the saucepan, let it simmer on low heat for 30 minutes or more.
• Method: Step 3
• Drain the potatoes, tip into an oven-proof casserole dish, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well. Season to taste, and spread out to the edges of the pan.
• Grate over the remaining cheese
• Method Sauce: Step 4
• Sauté chopped spring onions, garlic and ginger on medium heat in a small pan.
• Place corn-starch, water, chicken stock and honey into the pan, whisk together and bring to a simmering point, whisking to remove all lumps as it heats. It will thicken in just a few minutes into a glossy sweet and sour sauce.
• Mix the sauce in with the cooked pork
• Place the pork in the middle of the mash mixture in the casserole.
• Sprinkle the sage over the casserole.
• Grill for two to three more minutes then serve.

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