Chinese
Chinese - Fujian Min Cuisine
Lychee Pork
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g pork tenderloin, cut into 3cm cubes
- • 1 can lychees (about 300g), syrup reserved
- • 1 egg white
- • 100g cornflour
- • 2 tbsp red rice wine (hongzao jiu)
- • 2 tbsp black rice vinegar
- • 2 tbsp sugar
- • 1 tsp salt
- • 500ml oil for frying
Preparation Steps
1
Phase 1
Toss the pork with red rice wine, salt, and egg white for 15 minutes.
2
Phase 2
Press the pork cubes into cornflour so they are fully coated.
3
Phase 3
Cut a shallow crisscross on each cube so it curls like a lychee when fried.
4
Phase 4
Fry in two batches at 180C until golden and curled, about 4 minutes; drain.
5
Phase 5
Simmer the reserved lychee syrup with vinegar and sugar until syrupy.
6
Phase 6
Add the fried pork and lychees to the sauce and toss to coat.
7
Phase 7
Serve immediately while the crust is still crisp.