Roly Poly Pork

  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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.

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  • 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


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. -

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Recipe Comments

  1. posted by Erin on November 22, 2012

    These are tasty – very moorish!
    I used minced pork instead of loin, roughly doubled the recipe and didn’t properly measure the stock. The result was a mixture that was too sloppy to stay in the balls well enough to freeze. So I baked them for around 15 mins, which gave them a slightly crunchy outer coat. Delicious with soy sauce (for Mums and Dads)!

    • posted by Allie on November 22, 2012

      Great to know, i’ll have to try the baking tip – thanks Erin. Ax

  2. posted by Rachel on February 23, 2013

    Question… when you say 1/2 tin of creamed corn, what size tin do you mean? x

    • posted by Allie on February 23, 2013

      75g Rachel – thanks for asking I will fix it up 🙂 (p.s. you can make your own creamed corn too we have a recipe – Ax

      • posted by Rachel on February 23, 2013

        Thanks for the speedy reply! I’m making these now. I’ve only got a 420g tin, so will add a few tbs. Can i freeze the rest?

        • posted by Allie on February 23, 2013

          I don’t see why not 🙂 i’d freeze in those little baby puree ice-cubes so you have lots of tablespoon amounts. GL x

  3. posted by sara on October 19, 2014

    Can I freeze the balls?


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