In International, Recipes, Rub & Marinades and Glazes & Sauces, Uncategorized


Lucky Sweet and Sour Pork Nuggets with Pork Crackling

Chef Regina Lee
A lucky start to the year with Chef Regina's Lucky Sweet and Sour Pork Nuggets with crispy Pork Crackling. Enjoy!
Course Main Dish
Cuisine Chinese
Servings 6



  • 1 lb Johnston’s Pork Butt
  • 1 lb Johnston’s Pork Belly skin removed (optional for pork crackling)
  • Potato starch for coating pork

Marinade for Pork:

  • 1 medium sized peeled onion
  • 100 grams peeled ginger
  • 4 cloves garlic
  • 2 teaspoons oyster sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons Chinese cooking wine
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • dash of ground white pepper

Sweet and Sour Sauce Ingredients:

  • 4 tablespoons vegetable oil
  • 6 slices ginger
  • 160 milliliters tomato paste
  • ½ cup plum sauce
  • ½ cup brown sugar
  • ½ cup white rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 tablespoon chili sauce optional for spice boost
  • 250 milliliters water
  • ½ red onion cut in 2-inch cubes
  • 1 cup fresh pineapple cut in 2-inch pieces
  • 1 green red and orange pepper, cut in 2-inch pieces



  • Cut pork butt and pork belly into 1-inch pieces.
  • Blend marinade ingredients in a food processor and marinade pork pieces for at least one hour.
  • Coat pork in potato starch.
  • Fry in small batches at 350°F till light brown in color and cool on rack. You can fry ahead. When sauce is ready and ready to serve, fry all pork nuggets a second time briefly till golden brown.
  • Pork Crackling (optional): If making pork crackling, remove fat from skin, cut into squares, salt and bake in oven at 250°F till dry (about 2 hours). Deep fry dry pork skin at 350°ׄF till it puffs up. Keep aside in airtight container.


  • Heat oil in wok or saucepan. Stir fry ginger for 30 seconds, add tomato paste and stir for about 1 minute under medium heat till orange.
  • Add all of remaining sauce ingredients (except onion, pineapple, and peppers) and let it come to a simmer.
  • Add onions, pineapple and stir for 30 seconds, add peppers, stir well for 10 seconds. Turn off heat.
  • Only mix in fried pork nuggets into sauce when ready to serve immediately for optimum crunch.
  • Garnish with pork crackling and cilantro and serve with steamed Jasmine rice.
Keyword Calendar Recipe, Chef Regina Lee, Chinese New Year, Festive

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