Lychee Sweet & Sour Pork Recipe

This dish is my absolute childhood fav that I still love to this day. Chunks of succulent meat deep fried to crisp perfection, then coated in tangy sauce. The addition of lychee adds a sweet juicy finish to the dish!

𝙋𝙤𝙧𝙠
250g pork belly
1/2 tsp salt
1/2 tsp sugar
1 egg yolk
2 tsp potato starch + water
❥ Remove the skin off pork belly and cut meat into bite sized pieces.
❥ Mix with all of the ingredients above.
❥ Using 5 tbsp rice flour, coat each piece well then deep fry in boiling hot oil. Work in 2-3 batches if required to ensure you do not overcrowd the pan.
❥ Remove when pieces are golden brown.

𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨
2 tsp garlic, minced
Red onion, quartered
Capsicum, cubed
Cucumber, cubed
❥ Heat 1-2 tbsp of oil, and sauté garlic and onion until fragrant. Add in all other vegetables and saute for 2-3 minutes until 80% cooked. Remove and set aside.
❥ I used quarter each of red, yellow and green capsicum. We like red onions so I used 2 whole onions. I suggest adjusting vegetable portions according to your liking.

𝙎𝙖𝙪𝙘𝙚
2 tbsp tomato ketchup
2 tbsp plum sauce
2 tbsp lychee syrup
1 tbsp sugar
1.5 tbsp white vinegar
1 tsp soy
1/2 tsp salt
4 tbsp water
❥ Mix all of the ingredients above in a bowl.
❥ Pour into wok, and let boil to thicken sauce.
❥ Return cooked vegetables to the sauce, sauté quickly to coat in sauce.
❥ Add lychee (I used half a can), give it a quick stir.
❥ Finally add pork and stir well to coat everything in sauce. Serve immediately!

𝗧𝗶𝗽: I find that double frying the pork pieces gives a better result. Just before adding into the sauce, deep fry for another 1-2 minutes will ensure you get a nice crunch. ;)