About the Dish
Fuzhou Lychee Pork (Lìzhī Ròu) is a signature Fujian dish that captures the perfect balance between crispiness and sweetness. The pork is fried to a delicate crunch, then coated in a tangy red glaze that resembles ripe lychees — hence its poetic name.
Ingredients
- 300g pork tenderloin
- 1 egg
- 3 tbsp cornstarch
- Oil for deep frying
- 2 tbsp sugar
- 1 tbsp white vinegar
- 1 tbsp ketchup (or tomato paste)
- ½ tsp soy sauce
- Salt and pepper to taste
Step-by-Step Instructions
Step 1 — Prepare the Pork
Cut the pork into bite-sized pieces and lightly score the surface to allow flavors to penetrate.
Step 2 — Marinate
Marinate the pork with salt, pepper, and a beaten egg for 10 minutes for tenderness.
Step 3 — Coat
Dust the pork with cornstarch evenly, removing any excess to achieve a light crispy layer.
Step 4 — Deep Fry
Deep fry at 180°C until golden. For extra crispness, double-fry briefly before serving.
Step 5 — Make the Sauce
Combine sugar, vinegar, ketchup, and soy sauce in a wok. Simmer until thick and glossy.
Step 6 — Combine and Serve
Toss the fried pork in the sauce until evenly coated. Serve hot and glistening.
My Tips
For a brighter color, add a small splash of beet juice to the sauce. If you like more tang, slightly increase vinegar for a sharper bite.