Ingredients
1 tray of Cordini Jumbo Blueberry
1 tray of 200-300g Borneo Minced Pork
3 Medium-sized Japanese Sweet Potatoes
1 Chopped Onion
1 Beaten Egg
½ tbsp of Garlic Salt
1-2 tbsp of Olive Oil
3-4 Stalk of Thyme
½ Cup of Lemon Juice
1 tbsp Knob of Unsalted Butter
3-4 Dashes of Salt
3-4 Dashes of Black Pepper
Method
Prepare the Sweet Potato Mash
- Boil a pot of water and season well with salt.
- Peel and cut the sweet potatoes. Add them to the boiling water and cook until tender.
- Drain the water and hand -blend the sweet potatoes with some leftover boiling water.
- Set it aside
Make and Cook the Pork Balls
- In a mixing bowl, combine the minced pork, chopped onions, beaten egg, garlic, salt and pepper.
- Mix thoroughly with your hands. Roll the pork mixture into small balls and set them aside.
- In a heated pan, add olive oil and sear the pork balls until cooked and golden brown on all sides. Remove the pork balls and set them aside.
Make the Blueberry Sauce/Reduction
- In the same pan, add blueberries, thyme, and lemon juice.
- Simmer gently for 3-4 minutes and, fold in a knob of butter until the sauce is glossy and thickens slightly.
Plate and Serve
- Spoon the sweet potato mash on the plate, add the pork balls and drizzle blueberry reduction all over the dish.
- Garnish with fresh thyme.
Enjoy!
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
