Sweet and sour pork with potato gratin: Meaty and cheesy

Have you ever wanted to try something new with your potato bake recipe? How about turning it into one big meal without too much extra work? The other name for what South Africans know as potato bake is also potato gratin. This sweet and sour pork with potato gratin is a deliciously rich and wonderful meal which you can enjoy any night of the week. You can also get a bit creative with this simple recipe, so each time can be different.

Sweet and sour pork with potato gratin tips

You can make the potatoes in two ways by either mashing or slicing thinly. As the pork will be cooked twice, you don’t want to over-cook it in the pan and just give it some colour on the outside. The potatoes and cheese are iconic and comes out golden and crispy with tender sweet and sour pork right in the mix. You don’t even need to chop the pork into bits and deconstruct it to be just a nice potato bake with a beautiful pan-fried sweet and sour pork chop.

ALSO READ: Classic Ceasar slad recipe

Upgrade your weeknight cooking with something that combines your favourite foods. This sweet and sour pork with potato gratin is right for you.

Last updated on 29 December 2022

Sweet and sour pork with potato gratin recipe

5 from 2 votes

Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

This cheesy pork dish calls for simple ingredients and is a breeze to prepare. It serves four generously and can also be frozen.

Ingredients

• 1 kg 1 potatoes peeled and cut in cubes

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

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

• 250 g 250 cheddar cheese

• salt & pepper to taste

• 5 5 spring onions (chopped)

• 2 small 2 cloves garlic (chopped)

• 2 tbsp 2 crushed ginger

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

• 3 tbsp 3 honey

• 4 tbsp 4 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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