Nuggets are a staple on any children’s menu, and are also a hit with diners in search of a comforting familiar favourite. But why not step away from the usual chicken and tomato sauce combination and try this recipe using succulent Australian pork for a twist on the classic.

Combine the pork nuggets with either a sweet and sour, rendang, or BBQ cherry Szechuan sauce to really stand out from the crowd. Coming in at just $4.10 per serving, this meal will be a fun point-of-difference on your menu.

Ingredients (serves 10)

  • 1kg pork loin, cut into bite size pieces
  • 125g self raising flour
  • 160g corn flour
  • 1 egg, lightly beaten
  • 250ml sparkling or soda water, ice cold
  • vegetable oil, for deep frying
  • coriander leaves, crispy onions and sliced red chilli, to serve

    Sweet and sour sauce
  • 200g canned chopped or fresh pineapple, chopped
  • 125g red capsicum, chopped
  • 125g red onion, peeled, chopped
  • 500ml tomato ketchup
  • 60ml rice wine vinegar
  • 40ml soy sauce
  • 60g brown sugar
  • 20g honey
  • 10g cornflour
  • 200g chopped canned or fresh pineapple
  • 125g chopped red capsicum
  • 125g chopped red onion

    Rendang sauce
  • 400ml coconut milk
  • 40g rending curry paste
  • 20g brown sugar
  • 40ml soy sauce
  • 40g tamarind paste
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves

    BBQ cherry Szechuan sauce
  • 200g pitted cherries, chopped
  • 60g hoisin sauce
  • 40ml soy sauce
  • 10g Szechuan peppercorns, crushed
  • 20ml rice wine vinegar
  • 20g honey
  • 5ml sesame oil

Method: sweet and sour sauce

  1. Combine all ingredients except pineapple, capsicum and onion in a saucepan over medium heat. Add 60ml water and stir until smooth. Add pineapple, capsicum and onion. Cook for approximately 10 minutes until sauce thickens and vegetables and pineapple soften. Cool slightly then blitz with a stick blender until almost
    smooth and refrigerate until ready to serve.

    Method: Rendang sauce
  2. Combine all ingredients in a saucepan over low heat and cook for 15-20 minutes, stirring occasionally until sauce thickens and flavours develop. Remove lemongrass and lime leaves and refrigerate until ready to serve.

    Method: BBQ cherry Szechuan sauce
  3. Combine all ingredients in a saucepan over low heat and cook for 5 minutes, stirring occasionally until cherries soften and sauce thickens. Cool slightly then blitz with a stick blender until almost smooth and refrigerate until ready to serve.

    Method: pork nuggets
  4. Combine flours in a large bowl. Season and mix well. In a separate bowl, whisk together egg and ice cold sparkling water.
  5. Dip pork pieces in egg mixture then coat in flour mixture, shaking off excess.
  6. Deep fry in batches at 180C for 3-4 minutes or until golden and crispy. Remove and drain on paper towel.

    To serve
  7. Serve nuggets on a platter with sauces and scatter with coriander leaves, crispy onions and chilli.