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Potato-Topped Pork, Apple and Ginger Casserole

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

15.8g

Energy (kJ)

2272kJ

Energy (kcal)

546kcal

Carbohydrate incl. fibre (g)

71.8g

Carbohydrate excl. fibre (g)

63.7g

Sugar (g)

19.2g

Fibre (g)

8.1g

Fat (g)

22.9g

Saturated fat (g)

6.2g

Unsaturated fat (g)

8.2g

Monounsaturated fat (g)

5.1g

Polyunsaturated fat (g)

3.1g

Trans fat (g)

1.1g

Cholesterol (mg)

36mg

Sodium (mg)

950mg

Salt (g)

2.37g

Vitamin A (IU)

323IU

Vitamin C (mg)

115.3mg

Calcium (mg)

69mg

Iron (mg)

2.63mg

Potassium (mg)

1406mg

Total

63.0g

9088kJ

2184kcal

287.3g

254.9g

76.7g

32.4g

91.7g

24.8g

32.8g

20.4g

12.4g

4.5g

145mg

3800mg

9.50g

1293IU

461.4mg

277mg

10.54mg

5626mg

  • 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
  • Robertsons freshly ground Black Pepper