This Lychee Sweet & Sour Pork recipe guarantees your meal to be ????! Using a mix of tomato ketchup, plum sauce and oyster sauce, this recipe makes for a balanced sweet-savoury sauce that coats each pork cube generously.

We’re using Lee Kum Kee sauces, as seen in the video, to get decadent and delicate flavours.

PS, also a great way to use up the canned lychees lying in your cupboard, CNY kitchen spring cleaning.

More auspicious CNY dishes:

Braised Abalone with Broccoli and Prawns

Steamed Red Grouper with XO Sauce

Fish Maw Soup

Ingredients

Adjust Servings

US / Metric

0.00

Pork shoulder (cut into bite sizes)

0.00

Pork shoulder (cut into bite sizes)

0.00

Capsicums (weight) (cut into diagonal shape) (100g each)

0.00

Capsicums (weight) (cut into diagonal shape) (100g each)

0.00

cans

Lychees

0.00

cans

Lychees

0.00

tsp

Salt

0.00

tsp

Salt

0.00

tsp

Chicken powder

0.00

tsp

Chicken powder

0.00

Egg white

0.00

Egg white

0.00

tbsp

Shaoxing wine

0.00

tbsp

Shaoxing wine

0.00

tbsp

Cornstarch

0.00

tbsp

Cornstarch

0.00

Potato starch

0.00

Potato starch

Sauce Mixture:

0.00

tbsp

Lee Kum Kee Tomato Ketchup

0.00

tbsp

Lee Kum Kee Tomato Ketchup

0.00

tbsp

Lee Kum Kee Plum Sauce

0.00

tbsp

Lee Kum Kee Plum Sauce

0.00

tbsp

Lee Kum Kee Premium Oyster sauce

0.00

tbsp

Lee Kum Kee Premium Oyster sauce

0.00

tbsp

Vinegar

0.00

tbsp

Vinegar

0.00

tsp

Sugar

0.00

tsp

Sugar

0.00

tbsp

Shaoxing wine

0.00

tbsp

Shaoxing wine

0.00

tbsp

Water

0.00

tbsp

Water

0.00

tbsp

Cornstarch slurry (1 tbsp of cornstarch to 200ml water)

0.00

tbsp

Cornstarch slurry (1 tbsp of cornstarch to 200ml water)

Steps

1

Tenderize pork with the back of the knife or with a meat pricker. Marinate pork with salt, chicken powder, egg, shaoxing wine & cornstarch. Let it sit aside for ½ hour.

Mark as completed

2

In a mixing bowl, mix all ingredients under sauce mixture except for the cornstarch slurry, mix well and set aside.

Mark as completed

3

Coat each pork piece with potato starch and set aside.

Mark as completed

4

Heat oil and deep fry pork pieces until light golden brown. Fish all pork pieces out, bring the heat up and give it a 2nd fry until golden brown and crispy. Drain and set aside.

Mark as completed

5

In a wok, pour in sauce mixture and give it a quick stir until it boils, add in capsicums and lychees, quick stir fry. Stir in corn starch slurry to thicken sauce.

Mark as completed