Sweet & Sour Pork with Lychee

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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  • Servings: 6 - 8 pax

  • Time: 1 hr

  • Skill: Easy


  1. 500g Pork shoulder (cut into bite sizes)

  2. 300g Capsicums (weight) (cut into diagonal shape) (100g each)

  3. 2 cans Lychees

  4. ½ tsp Salt

  5. ½ tsp Chicken powder

  6. 1 Egg white

  7. 1 tbsp Shaoxing wine

  8. ½ tbsp Cornstarch

  9. 150g Potato starch

Sauce Mixture:

  1. 5 tbsp Lee Kum Kee Tomato Ketchup

  2. 2 tbsp Lee Kum Kee Plum Sauce

  3. 1 tbsp Lee Kum Kee Premium Oyster sauce

  4. 2 tbsp Vinegar

  5. 2 tsp Sugar

  6. 2 tbsp Shaoxing wine

  7. 2 tbsp Water

  8. 2 tbsp Cornstarch slurry (1 tbsp of cornstarch to 200ml water)


  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.

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

  3. Coat each pork piece with potato starch and set aside.

  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.

  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.

  6. Add in fried pork pieces and coat well.

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