LYCHEE PORK

Ingredients :

(Recipe adapted from here)

280g pork loin

10 fresh lychee or you may replace with canned lychee, halved and remove the brown part 

Marinate:

2 tsp red yeast paste (I omitted this)

1/2 tsp salt

1/2 tsp Chinese Shaoxing wine

½ egg yolk

1 tbsp water

1 tsp tapioca flour

2 tsp potato starch 

Sweet and Sour sauce:

1 tsp red yeast paste (I omitted this)

1/2 tsp dark soy sauce

1 clove garlic, chopped

½ spring onion, sliced

1 tbsp sugar

1/2 tsp salt

1/2 tsp Chinese Shaoxing wine

1 tbsp white vinegar (I used 1 tsp of apple cider)

1/2 tsp sesame oil

4 tbsp tomato ketchup

1 tsp tapioca flour

4 tbsp water 

Method :

1. Thinly slice the pork loin into 2mm-3mm slice.
2. Slice pork diagonal with a sharp knife but not all the way through, to create a checkered pattern.
3. Add marinate ingredients with pork slices, mix well and marinate for 30mins.
4. Lay a piece of pork slices (checkered pattern at the bottom), then place a piece of lychee on the pork, wrap and form into balls, look like a lychee fruit.
5. Deep fry pork balls in a wok till golden brown. Place fried pork balls on a serving plate.
6. To prepare sweet and sour sauce, mix all sauce ingredients in a bowl, then heat 1tbsp cooking oil, sauté garlic and spring onion, pour sauce into the wok and stir well.
7. Pour the sauce over the deep fried lychee pork balls and serve hot.