Lychee Pork, a beloved dish from Fuzhou in Fujian province, captures the essence of traditional Chinese cuisine. Contrary to what its name might suggest, the dish contains no lychee fruit. Instead, it is a delightful culinary illusion, where pork is meticulously prepared to resemble the fruit. The pork is scored, wrapped around crisp water chestnuts, and deep-fried, resulting in a dish that mimics the appearance of lychees. Coated in a vivid sweet-and-sour sauce made with red yeast rice, the dish offers a harmonious blend of textures and flavors.

📋Ingredients

• 400g Pork tenderloin or lean pork shoulder
• 10-12 Fresh water chestnuts (peeled)
• 100g Sweet potato starch (essential for the signature Fujian crunch)
• 1 Egg white
• 2 tablespoons Red yeast rice liquid (or tomato paste for a modern shortcut)
• 3 tablespoons White sugar
• 2 tablespoons White vinegar
• 1 tablespoon Light soy sauce
• 1 teaspoon Minced garlic
• 1/2 teaspoon Salt
• 500ml Vegetable oil (for frying)

🔪How to Cook

• Step 1: Scoring the Pork

  • Begin by slicing the pork into thick rectangles, approximately 3cm by 4cm. On one side, create a cross-hatch pattern by cutting two-thirds through the meat.

  

• Step 2: Encasing the Water Chestnut

  • Divide the water chestnuts into halves or quarters. Place a piece on the unscored side of the pork, wrapping the meat around it with the scored side outward.

• Step 3: Coating and Forming

  • Submerge the pork rolls in egg white and then in sweet potato starch, ensuring the starch fills the grooves.

  

  

• Step 4: Achieving the Lychee Look

  • Heat oil to approximately 170°C (340°F). Fry the pork balls until they puff up, resembling lychees. For an extra crunch, briefly fry them again at a higher temperature.

  

• Step 5: Creating the Sauce

  • In a wok, sauté garlic, then add red yeast rice liquid, sugar, vinegar, soy sauce, and water. Thicken the mixture and coat the fried pork.

  

Key Tips

• Perfect Scoring: The cross-hatch technique is crucial. If too shallow, the pork won’t curl; too deep, and it may fall apart.
• Authentic Hue: Traditional recipes use red yeast rice for color, imparting a distinct depth that ketchup lacks.
• Starch Selection: Sweet potato starch is favored for its ability to retain crispness longer than cornstarch.
• Textural Contrast: The water chestnut provides a refreshing crunch that complements the tender pork.

🧪Nutrition Information (Per Serving)

• Calories: 390 kcal
• Protein: 16 g
• Fat: 24 g
• Carbohydrates: 28 g
• Iron: 10% DV
• Sodium: 450 mg