Sweet and Sour Pork Nuggets

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 636
  • Calories from fat: 34%
  • Fat: 24.2g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.2g
  • Carbohydrate: 72.3g
  • Fiber: 0.0g
  • Cholesterol: 179mg
  • Iron: 0.0mg
  • Sodium: 1146mg
  • Calcium: 0.0mg


  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 eggs, beaten
  • 1 tablespoon ground ginger
  • 1 tablespoon whole milk
  • 2 teaspoons sesame oil
  • 1 pound lean boneless pork, cut into 3/4-inch cubes
  • Vegetable oil
  • 1 (8-ounce) can pineapple chunks in juice
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup plus 1 tablespoon sugar
  • 1/4 cup white vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons catsup
  • 2 tablespoons dry sherry
  • 1/4 teaspoon garlic salt
  • 1 (11-ounce) can mandarin oranges in light syrup, drained
  • 1/2 cup thinly sliced green onions
  • 2 cups cooked long-grain rice


  1. Combine first 5 ingredients in a bowl, stirring well. Dip pork cubes in batter, a few at a time, coating well. Pour vegetable oil to depth of 1 inch into a large heavy skillet. Fry pork in hot oil over medium-high heat 5 to 6 minutes. Drain on paper towels.
  2. Drain pineapple, reserving 3 tablespoons juice. Combine cornstarch and reserved pineapple juice in a Dutch oven, stirring well. Add sugar and next 5 ingredients; stir well. Cook over medium heat, stirring constantly, until thickened. Stir in pork, pineapple, oranges, and green onions; cook just until thoroughly heated. Spoon pork mixture over rice.
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