Sweet & Sour Pork with Lychee

Chinese New Year
Pork

Easy Level:

Cook Time:

Servings:

6 - 8 pax

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
g
g
Pork shoulder (cut into bite sizes)
0.00
g
g
Pork shoulder (cut into bite sizes)
0.00
g
g
Capsicums (weight) (cut into diagonal shape) (100g each)
0.00
g
g
Capsicums (weight) (cut into diagonal shape) (100g each)
0.00
cans
cans
Lychees
0.00
cans
cans
Lychees
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Chicken powder
0.00
tsp
tsp
Chicken powder
0.00
Egg white
0.00
Egg white
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch
0.00
g
g
Potato starch
0.00
g
g
Potato starch

Sauce Mixture:

0.00
tbsp
tbsp
Lee Kum Kee Tomato Ketchup
0.00
tbsp
tbsp
Lee Kum Kee Tomato Ketchup
0.00
tbsp
tbsp
Lee Kum Kee Plum Sauce
0.00
tbsp
tbsp
Lee Kum Kee Plum Sauce
0.00
tbsp
tbsp
Lee Kum Kee Premium Oyster sauce
0.00
tbsp
tbsp
Lee Kum Kee Premium Oyster sauce
0.00
tbsp
tbsp
Vinegar
0.00
tbsp
tbsp
Vinegar
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Water
0.00
tbsp
tbsp
Water
0.00
tbsp
tbsp
Cornstarch slurry (1 tbsp of cornstarch to 200ml water)
0.00
tbsp
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.
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.
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.
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.
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.
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

6

Add in fried pork pieces and coat well.
Add in fried pork pieces and coat well.
Mark as completed

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