Lychee Pork
A classic Fujian dish named for its lychee-like appearance. Crispy outside, tender inside, coated in a sweet and sour sauce that delights the palate.
Ingredients
14 items- Pork tenderloin 300g
- Water chestnuts 100g
- Winter bamboo shoots 50g
- Red bell pepper 1
- Garlic 3 cloves
- Scallions 2
- Tomato ketchup 2 tbsp
- Rice vinegar 1 tbsp
- Sugar 1 tbsp
- Salt 1 tsp
- Cooking wine 1 tbsp
- Wet starch 1 tbsp
- Dry starch 50g
- Cooking oil 500ml
Nutrition
Steps （7 steps）
Cut pork into 1cm thick slices, score a crosshatch pattern on one side, then cut into 3cm pieces. Mix with cooking wine and salt, marinate 10 minutes.
Peel and halve water chestnuts; dice bamboo shoots and blanch 1 minute; slice red pepper into diamond shapes.
In a small bowl, combine ketchup, vinegar, sugar, wet starch, and 30ml water; stir into a uniform sauce.
Coat marinated pork pieces first with wet starch, then evenly with dry starch, pressing gently.
Heat oil to 160°C, fry pork until pale yellow and set; remove. Heat oil to 180°C, refry 30 seconds until crispy; drain.
Leave base oil, sauté garlic and scallions over medium heat until fragrant. Add water chestnuts, bamboo shoots, and bell pepper; stir-fry about 1 minute until tender.
Pour in the sauce, bring to a boil, and stir until thickened and glossy. Quickly add fried pork, toss to coat evenly, and serve immediately.
Tips
Do not cut through when scoring; it helps maintain shape. Double frying ensures lasting crispiness. Prepare sauce ahead for smoother cooking.
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