Spicy Pork Bites

This recipe for Spicy Pork Bites with tomato salsa and smoked paprika sweet potato wedges comes from Eat Unique. These are tasty little bites made with very lean pork mince and rose harissa, which adds depth of flavour and a subtle kick! Perfect served with a fresh tomato salad, smoked paprika sweet potato wedges and a green salad. Try this for your next dinner party!


This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.


Large ovenproof sauté pan with a lid
Baking dish
Large bowl

For the pork bites:
1kg extra lean pork mince
½ bunch spring onions, finely chopped
2tbsp rose harissa
1tbsp smoked paprika
1 garlic clove, peeled and finely grated
Handful of fresh parsley, finely chopped
1tsp Mellow Yellow Rapeseed Oil

For the salsa:
1 punnet cherry tomatoes, quartered
3 spring onions, finely chopped
Handful of fresh parsley, finely chopped
Juice of 1 lime

For the wedges:
2 large sweet potatoes, peeled and cut into wedges
1tbsp smoked paprika
Sprig of rosemary
1-2 tbsp Mellow Yellow Rapeseed Oil

Serves 6-8


Preheat the oven to 200°C/180°C fan

For the wedges, pour 1tbsp of Mellow Yellow into the baking tray and warm in the oven for few minutes. Mix the sweet potatoes the the other tbsp of oil, smoked paprika and season well. Tip onto the baking tray and cook for 35-40 minutes.

For the pork bites, mix the pork with the spring onions, rose harissa, grated garlic, smoked paprika and season well. Add the chopped parsley and mix until all the ingredients are fully combined. Using your hands, scoop up a small amount of pork mince and squeeze into a walnut sized ball, repeat with the rest of the mix. Heat the oil in a pan then add the balls to brown all over, you may need to brown them in batches depending on the size of your pan. Once browned, put the lid on and bake in the oven for 35 minutes or until cooked through.

While the pork bites and sweet potatoes are cooking, prepare the salsa. Mix the tomatoes with the spring onions, parsley and squeeze over the lime juice, season well and leave at room temperature for the flavours to infuse.

Once the potatoes are cooked, sprinkle over the rosemary and season lightly again.

This recipe is courtesy of Lindsay Fosker, www.Eat-Unique.com
Instagram: eat.unique
Twitter: @eatuniquerecipe

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