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Sweet and Sour Pork Nuggets

 

4 Servings

  • approx. 450 g lean pork mince
  • 4 spring onions, finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • 2,5 cm piece fresh root ginger, finely chopped
  • 25 ml mixture of chopped fresh coriander, mint and sage
  • approx. 85 ml soft breadcrumbs
  • salt and pepper to taste
  • 1 small can corn or 125 ml corn, cooked and cut from the cob
  • 1 bottle of ready-bought sweet and sour sauce
  • jasmin rice for serving

Mix pork mince, spring onions, chilli, ginger, herbs, sweetcorn or mealie pips and breadcrumbs lightly with 2 forks.

Season to taste. Divide into friccadel size balls and shape into round ball shapes. Steam the pork balls in a steamer, or bake on an oven sheet at 180°C until cooked through. (Approx 30 – 35 minutes.)

Heat the sweet and sour sauce in a saucepan, spoon over the warm pork nuggets and serve with steaming hot jasmin rice.