Sweet and Sour Lychee Pork
Ingredients
- 1 egg yolk
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground Sichuan peppercorns
- 5 ounces pork tenderloin, trimmed of fat and cut into 1-inch cubes
- 2 tablespoons white vinegar
- 2 tablespoons water
- 2 tablespoons white sugar
- 2 teaspoons tomato paste
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- oil for frying
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 2 green chile peppers, cut into 1-inch pieces, or more to taste
- 2 scallions, cut into 1-inch pieces
- 3 ounces canned lychees, drained
- ¼ teaspoon sesame oil
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Instructions
- Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
- Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
- Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
- Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
- Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.
Source
Original recipe: View Original