Lychee pork, a beloved Fujianese dish, perfectly balances sweet and savory flavors with a tender, crispy texture. Here’s a simple guide to mastering it.
Ingredients: 300g pork tenderloin, cut into 1.5cm cubes; 10 fresh lychees (peeled and pitted); 2 tbsp sugar; 1.5 tbsp vinegar; 1 tbsp soy sauce; 1 tbsp starch; 1 egg white; ginger, garlic, and oil for stir-frying.
Steps:
1. Marinate the pork: Mix pork with egg white, starch, a pinch of salt, and 1 tbsp water. Let it sit for 15 minutes to tenderize.
2. Prepare the sauce: In a bowl, combine sugar, vinegar, soy sauce, and 2 tbsp water. Stir until sugar dissolves.
3. Stir-fry: Heat oil in a wok over medium-high heat. Stir-fry ginger and garlic until fragrant. Add pork and cook until golden, then remove.
4. Combine: In the same wok, add lychees and the sauce. Bring to a gentle simmer, return pork, and toss until coated. Cook for 1–2 minutes until the sauce thickens slightly.
5. Serve: Garnish with lychee halves and a sprinkle of sesame seeds. Enjoy hot with steamed rice!
Tips: For extra crunch, double-fry the pork. Use canned lychees if fresh ones are unavailable. Adjust sugar/vinegar to taste. This dish is a crowd-pleaser, blending fruity sweetness with savory umami effortlessly!
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