Serves 4
This is one of the most successful pork recipes we have developed. All the delicious flavours just blend together perfectly. The meat, the apples and a touch of curry. I served this for a business lunch and prepared everything the day before. On the day, it went into the oven, and wow! What a dish!
Recipe Category

You will need

1 T (15 ml) flour
2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 T (15 ml) Ina Paarman’s White Sauce Powder (See Tip)
2 t (10 ml) Ina Paarman’s Masala Spice or Garlic Pepper Seasoning
4 – 6 pork steaks (rib eye or pork neck)
1 onion, finely chopped
2 celery sticks, finely sliced
2 cloves garlic, sliced
1 red apple, peeled and coarsely grated
1 cup (250 ml) water
1 x 25 g Ina Paarman’s Liquid Chicken Stock
1 x 250 ml Ina Paarman’s Butter Chicken Curry Cook-In Sauce
3 – 4 red apples, peeled, cored and cut into wedges
2 T (30 ml) brown or white sugar
fresh coriander to garnish

Ina’s Tip

If you cannot find our White Sauce Powder, double up on the flour.


Mix together the flour, Chicken Flavour Stock Powder, White Sauce Powder and Masala Spice on a flat plate.

Add the pork steaks and coat with the dry mixture. Reserve any seasoned flour mix that may be left over.

Adjust the oven rack to one shelf below the middle and preheat the oven to 160°C (if cooking straight away).

Brown the meat in 2 T (30 ml) of oil and 1 T (15 ml) butter. Remove from the pan.

Add a little more oil and sauté the onion and celery until limp, add the garlic and grated apple. Stir-fry for 1 minute.

Sprinkle over any leftover seasoned flour and mix it in.

Add water and Liquid Chicken Stock and bring to the boil. Add Butter Chicken Curry Cook-In Sauce and browned pork steaks.

Stir-fry the apple wedges in 2 T – 3 T (30 – 45 ml) butter, sprinkle over the sugar and shake the pan over high heat for 4 – 5 minutes until apple wedges are caramelised and golden.

Top pork with apple wedges.

Bake open at 160°C for 45 – 50 minutes.

Garnish with fresh coriander.

Serve with rice and a salad.