Sweet-and-sour pork nuggets

Serves 6

Preparation time: 1 hour, plus marinating time

Cooking time: a few minutes per batch

• 600 g pork fillet, cut into 1.5cm cubes

• cornflour

• oil for deep-frying


• 60 ml light soy sauce

• 45 ml dark soy sauce

• 30 ml brown sugar

• 1 clove garlic

• 1 knob ginger, peeled and julienned

• 5 ml sesame oil


• 150 g self-raising flour

• 50 ml cornflour

• 5 ml baking powder

• pinch of cayenne pepper

• 330 ml Sprite, ice cold

1 Whisk all the marinade ingredients together and mix through the pork; marinate for at least an hour in the refrigerator. Remove and let the meat reach room temperature before cooking it.

2 Mix the dry ingredients for the batter and beat in the fizzy cold drink gradually until just mixed.

3 Drain the marinated pork and sprinkle with cornflour. Heat 750ml oil in your wok – test the temperature with a drop of batter (it must bubble immediately and not sink, but it also shouldn’t brown too quickly). Dip a few cubes into the batter at a time and fry until golden brown. Drain on paper towel and repeat until all the meat has been fried. Serve with a sweet-and-sour sauce and rice or noodles.

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