Litchi Pork

Litchi pork is a popular meat dish of Fuzhou flavour. 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 ketchup, vinegar and sugar. Its sweet and sour flavor makes it popular with people in Fuzhou.

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.

Recipe: Litchi Pork

Litchi Pork

Feature: Litchi-shaped, sweet and sour.

Ingredients for Litchi Pork recipe:

lean pork 300g;
Chinese water chestnuts100g;
scallion15g;
sesame oil 5g,
peanut oil 50g.
red vinasse 50g;
white vinegar 10g;
soy sauce 10g;
white granulated sugar 15g;
garlic(white skin) 5g;
starch (broad bean) 10g;
monosodium glutamate 3g.

Directions to cook Litchi Pork recipe:

1. Wash and cut the pork into cubes ( about 10 ×5 ×1 cm), cut a crisscross on each piece, then slice each piece into 3 small pieces;

2. Cut the Chinese water chestnut into small pieces, about 2-3 pieces each;

3. Mix the pork and Chinese water chestnut pieces well with starch solution and red vinasse;

4. Wash the scallion and cut the stalk into big pieces;

5. Add soy sauce, white vinegar, white sugar, monosodium glutamate and starch solution to making a thin soup as a seasoning sauce;

6. Deep-fry the pork slices and water chestnut slices in hot peanut oil for several minutes; remove when in the shape of litchi;

7.Sauté minced garlic and scallion stalks, pour in the sauce, then add the pork and water chestnut slices, toss.

Tips in cooking Litchi Pork:

1. Choose tender and juicy pork and find the most suitable cooking temperature;

2. The pork and water chestnuts should be fried, so make sure that enough peanut oil is available (about 500g).

Enjoy this Litchi-shaped, sweet and sour Litchi Pork recipe.

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