Southeast Asian Pork Meatball Curry

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook half the garlic until fragrant, 1 minute. Add the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork and season to taste.

• Meanwhile, combine pork mince, the egg, fine breadcrumbs and sweet soy seasoning in a large bowl. • Using damp hands, take heaped spoonfuls of mixture and shape into small meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Thinly slice leek. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add Southeast Asian spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

• Add coconut milk, the brown sugar, soy sauce and water (1/2 cup for 2 people / 1 cup for 4 people) and cook, stirring occasionally, until heated through and fragrant, 1-2 minutes. • Return meatballs to the pan, then add roasted veggies and a drizzle of white wine vinegar and stir to combine.