Sweet and Sour Lychee Pork

Stir-fried lychees and green peppers round out this classic Hong Kong-style sweet and sour pork dish that's quickly deep-fried for a crispy texture.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 441 Calories

Ingredients

• ¼ teaspoon salt
• 1 egg yolk
• 2 tablespoons white sugar
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 3 tablespoons cornstarch
• 1 teaspoon cornstarch
• 2 tablespoons white vinegar
• 1 teaspoon soy sauce
• 2 teaspoons tomato paste
• oil for frying
• ¼ teaspoon sesame oil
• 2 scallions, cut into 1-inch pieces
• 1 teaspoon rice wine
• ¼ teaspoon ground Sichuan peppercorns
• 5 ounces pork tenderloin, trimmed of fat and cut into 1-inch cubes
• 2 green chile peppers, cut into 1-inch pieces, or more to taste
• 3 ounces canned lychees, drained

Recipe Instructions

Step 1

Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.

Step 2

Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.

Step 3

Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.

Step 4

Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.

Step 5

Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.