Litchi pork

When you travel in Fujian and you are a Foochow, you would always want to eat Litchi pork whenever you have the opportunity.

When I was young I used to hear stories about Litchi pork from my grandmother. But soon memories and conversation faded after she passed away. China's doors were still closed and my mother never has a chance to walk on the Great Wall of China because she too is getting old.

IN Sibu WE JUST have to satisfy our taste buds with sweet and sour pork. Is it the same really?

Fuzhou dishes are representative of the Min Cuisine that is one of the Eight Major Cuisines of China. Its sauces are mild and of a sweet and sour nature and together with meats and vegetables that are cut and prepared in a particular manner, combine into wonderfully appetizing dishes.

The name of Litchi Pork is attributed to the fact that the deep fried pork is cut into small pieces that resemble litchi once cooked. The sauce is made from lychee syrup, tomato sauce, vinegar and sugar.

Ingredients:

 

5 oz. lean pork

Marinade:
1 tsp. rice wine (with some red wine lees for colouring)
1 tsp. soy sauce
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground Sichuan pepper
1 small egg yolk

3 tbsps cornstarch
4 oz. green peppers
2 scallions
3 oz. canned lychees (drained)

Seasoning:

2 tbsps sugar
2 tbsps white vinegar
2 tbsps water
2 tsps Tomato paste
1 tsp soy sauce
1 tsp cornstarch

1/4 tsp. sesame oil
Oil for deep frying

Directions:

1. Trim any fat from the pork and cut the meat into 1 inch cubes. Marinate for 30 minutes.

2. Cut the pepper into 1 inch pieces and cut the scallions into 1-inch lengths.

3. Roll the marinated meat in the dry cornstarch until each piece is well covered, then deep fry for 2 minutes in hot oil. Remove and drain.

4. Heat 1 tbsp. oil in a small saucepan and gently stir fry the green peppers and scallions for 30 seconds, add the lychees and pour in the seasoning sauce.

5. Stir well until it thickens, then leave over a very low heat.

6. Reheat the deep fat and refry the pork cubes for about 30 seconds until they become crisp. Drain and put on to a heated plate, pour over the seasoning sauce, sprinkle with sesame oil and serve at once.

SOURCE: Chinese Food Recipe

(Note : an extra tip - it seems that once deep fried the pork may curl up, thus resembling lycees)