Pork is one of the only reasonably priced meats here in Singapore, so I needed to get involved. Rolling this mix it into little bite sized balls works an absolute treat in this highchair, but you can also spoon it in just as easily.I was going to call these ‘pork balls’, but changed my mind.

Nutrition Note: Lean, trimmed pork is a healthy source of zinc, a nutrient required for growth, development and fighting infections.

Ingredients

• 300g pork loin, trimmed
• 2 rashers of bacon, fat removed
• ½ 75g tin creamed corn
• 1 cup sweet potato, cubed
• 1 apple, peeled, grated
• ½ onion, finely chopped
• ¾ cup cous cous
• 1½ cups salt reduced chicken or vegetable stock (guide - enough to cover mixture)
• 2 tbs olive oil

Method

Step 1

Mince pork and bacon together using a food processor. -

Step 2

Heat oil in a saucepan over medium, gently sauté onion until clear. Add pork/bacon mince, cook for 5 minutes or until cooked through. -

Step 3

Add sweet potato, corn and apple and stir to combine. -

Step 4

Pour in stock - enough to cover the mixture. Reduce heat and leave to simmer for 10 minutes or until pork is cooked and sweet potato is tender. Puree mixture and leave in saucepan. -

Step 5

Add cous cous to the puree mixture, reduce heat to low and stand for 4-5 minutes until cooked through. Remove from heat and fluff with a fork. -

Step 6

Allow the mixture to cool. Roll into small balls if serving immediately. -