- Prep5 min
- Cook8 min
- Freezer friendlyyes
Pork and blueberry bites. Yep, really. Pork mince, blueberries and a little tarragon, fried in one pan. The berries go jammy, the pork stays savoury, and the only prep is a bowl and your hands.
About 13 minutes start to finish. Frozen blueberries work fine, so there’s nothing to wash. Eat them hot for brunch or cold as a snack, and freeze a batch for future-you.
Can I manage this today?
- Spoon rating: 🥄🥄 Low Spoons
- Hands-on time: about 13 minutes: 5 minutes mixing and shaping, then 8 minutes at the stove
- Main effort: mixing and shaping raw pork mince with your hands
- Chopping: a little: halving the blueberries.
- Standing and attention: about 8 minutes at the stove, turning once
- Washing up: one bowl, one frying pan, one fork
Quick spoon check
- No-spoons version: not this one fresh, because it means handling raw mince. The freezer is the no-spoons route: reheat cooked bites until steaming hot all the way through.
- Low-spoon version: frozen blueberries halved, shaped into balls, fried in one pan.
- As written: halve fresh blueberries, mix, shape and fry.
Kerry’s notes
Make a double batch. Half goes in the freezer in two-bite bags, labelled, because future-you never remembers what’s in the unlabelled ones. Blueberries are cheapest in summer, but the frozen bag from the supermarket works all year round and saves the washing.
Pork likes something fruity next to it, which is why apple sauce turns up with roast pork. Blueberries do the same job without the peeling.
Want the macros for the fried egg and extra blueberries version? Leigh will want to tell you exactly, so I’ll put the kettle on first.
Why this recipe works
- Sweet-tart berries cut through the rich pork, so there’s no sauce to make.
- Mixing gently keeps the bites tender.
- The seasoning is six pantry staples and the only chopping is halving the blueberries.
- They cook in one pan in 8 minutes.
- They’re good hot or cold, and they freeze in portions.
Ingredients at a glance
- Pork mince: the base, mixed with no knife work.
- Blueberries: sweet-tart bursts that go jammy in the pan.
- Dried tarragon: a gentle aniseed-style herb note.
- Ground fennel: a savoury sweetness that suits pork.
- Salt and pepper: the basic seasoning.
- Avocado or coconut oil: for frying over medium-high heat.
No Spoon Swaps
- Frozen blueberries: nothing to wash, but they can bleed a little more colour into the mince.
- Dried tarragon from the jar: no fresh herbs to chop. Fresh gives a stronger flavour but isn’t needed here.
- Mixing with a spoon: a sturdy spoon works if raw mince on your hands is a no today. Hands mix a little more evenly.
- Cook a double batch and freeze half: more mixing once, then future-you gets the easy night.
Substitutions and allergens
- Tarragon: dried thyme or sage. The flavour changes, but it works.
- Ground fennel: a pinch of crushed fennel seeds, or leave it out.
- Pork mince: chicken or turkey mince should work, but we haven’t tested it. They’re leaner, so you may want a splash more oil.
- Oil: avocado oil, coconut oil or any oil for frying at medium-high heat.
Allergen notes
- Egg, dairy, gluten: none in the ingredient list as written.
- Coconut: only if you use coconut oil. Avocado oil is the swap.
- Everything else: check the labels on your mince and dried herbs, because your pantry isn’t ours.
Storage, freezing and reheating
- Fridge: cool, then refrigerate within 2 hours. Keep covered at 5°C or below and eat within 3 days.
- Freezer: yes, up to 3 months. Freeze cooled bites in a single layer, then bag them. Thaw in the fridge, use within 24 hours and don’t refreeze.
- Reheating: reheat once, in a pan or the microwave, until steaming hot all the way through. Add 10 seconds at a time if the middle is still cool.
Serving ideas
- Fried egg and extra blueberries for brekkie.
- A handful of bagged salad and a spoonful of mustard.
- Cold from the fridge as a snack.
- With a Keto Cheese & Chive Muffin for a bigger breakfast.
Frequently asked questions
Can I use frozen blueberries?
Yes. Frozen blueberries work well when fresh aren’t in season. No need to thaw them first.
Can I freeze pork and blueberry bites?
Yes. Cool them, freeze in a single layer, then bag them for up to 3 months. Thaw in the fridge and eat within 24 hours.
How do I know they’re cooked?
Cook until deep golden with no pink in the middle. The centre should reach 75°C.
Are they sweet?
Savoury, with a pop of tart-sweet berry here and there.
Can I make them with chicken mince?
It should work, but we haven’t tested it. Chicken mince is leaner, so you may want a splash more oil and the same 75°C check.
Pork and Blueberry Bites (The Odd Couple)
Equipment
- Large mixing bowl
- Large frying pan
- Fork
- Spatula or tongs
Ingredients
Bites
- 500 g pork mince
- ½ cup blueberries, fresh or frozen (see note)
- ½ tbsp dried tarragon
- ¼ tsp ground fennel
- ½ tsp salt
- ¼ tsp black pepper
For frying
- 1 tbsp avocado oil or coconut oil
Instructions
Prepare
- Chop the blueberries into halves.
- Put the pork mince, blueberries, tarragon, fennel, salt and pepper in a large bowl.
- Mix gently with wet hands until just combined. Overmixing makes the bites tough.
- Divide the mixture into 8 portions and roll each one into a ball.
Cook
- Heat the oil in a large frying pan over medium-high heat.
- Add the balls in a single layer. If they don't fit, cook in two batches.
- Cook for 4 minutes per side, until deep golden with no pink in the middle. The centre should reach 75°C.
- Rest for 1 minute before eating. The blueberries inside are hot.
Notes
Nutrition
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A final spoon-saving note
Cook the whole 500 g and freeze half in bags of four. Future-you will open the freezer on a flat day, find these and quietly say thanks. Give them a go.
