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Sweet and Sour Pork with Lychee

Serving: 6-8pax


  • 500g pork shoulder - cut into cubes

  • 100g green capsicum - cut into pieces

  • 100g yellow capsicum - cut into pieces

  • 100g red capsicum - cut into pieces

  • 2 cans lychee

  • 0.5 tsp salt

  • 0.5 tsp chicken powder

  • 1 egg white

  • 1 tbsp shaoxing wine (绍兴酒)

  • 0.5 tbsp cornstarch

  • 150g potato starch

[Sauce Mixture]

  • 5 tbsp tomato ketchup

  • 2 tbsp plum sauce

  • 1 tbsp oyster sauce

  • 2 tbsp black vinegar

  • 2 tsp sugar

  • 2 tbsp shaoxing wine (绍兴酒)

  • 2 tbsp water

  • 2 tbsp cornstarch solution


  1. Tenderise pork with the back of a knife. Marinate it with salt, chicken powder, egg white, shaoxing wine and cornstarch. Set aside for 1/2hr.

  2. In a mixing bowl, add in all the sauce ingredients except for cornstarch solution. Mix well and set aside.

  3. Coat pork pieces with potato starch and deep-fry them till light golden brown.

  4. Fish them up. Bring the heat up and fry them again till golden and crispy. Drain and set aside.

  5. In a wok, pour in sauce mixture, stirring it till it boils.

  6. Add in capsicum and lychee, and give it a quick stir-fry.

  7. Add in cornstarch solution and mix well till sauce thickens.

  8. Lastly, mix in pork pieces and serve.

Adapted from themeatmen


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