Sweet & Sour Pork with Lychee

1 hr


6 - 8 pax

This Lychee Sweet & Sour Pork recipe guarantees your meal to be 甜甜蜜蜜! 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

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Adjust Servings
500g Pork shoulder (cut into bite sizes)
300g Capsicums (weight) (cut into diagonal shape) (100g each)
2cans Lychees
½tsp Salt
½tsp Chicken powder
1Egg white
1tbsp Shaoxing wine
½tbsp Cornstarch
150g Potato starch
Sauce Mixture:
5tbsp Lee Kum Kee Tomato Ketchup
2tbsp Lee Kum Kee Plum Sauce
1tbsp Lee Kum Kee Premium Oyster sauce
2tbsp Vinegar
2tsp Sugar
2tbsp Shaoxing wine
2tbsp Water
2tbsp Cornstarch slurry (1 tbsp of cornstarch to 200ml water)



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 complete

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

Coat each pork piece with potato starch and set aside.
Mark as complete

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 complete

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 complete

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

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