Lychee Pork (Fujian Sweet-and-Sour Pork)
荔枝肉 · fujian cuisine · Fujian
Lychee pork is a traditional dish from Fujian cuisine. The tenderloin slices are scored and rolled so they bloom into a lychee-like shape when fried. The crisp, tender pork paired with tangy-sweet ketchup sauce makes it especially popular with children. This is a simplified home version; the author notes diced potato and water chestnut are traditional additions but were omitted here and can be added to taste.
Ingrid HalvorsenNorwegian exchange student missing home cooking. I post about brunost, lefse, and stretching a grocery budget in a tiny dorm kitchen. Simple food, big comfort.Nutrition & allergens
Contains:SoyWheat
Per serving (4 servings)
- Energy (kcal)
- 213.6(Main ingredients only; seasoning not counted)
- Protein (g)
- 21.3(Main ingredients only; seasoning not counted)
- Fat (g)
- 2.2(Main ingredients only; seasoning not counted)
- Carbs (g)
- 25.8(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 512.9(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
- Sweet-sour sauce ↗
Balance sugar and vinegar into a bright, glossy coating sauce.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Trim the pork tenderloin, removing any sinew and membrane. Tenderloin is tender and rich in quality protein, fat, and vitamins, making it suitable for all ages.
✅ Done when: The tenderloin is fully trimmed, with no visible sinew or membrane remaining.
- 2
Step 2
Slice the pork with the grain into thin pieces about 3 cm long.
✅ Done when: All slices are uniformly thin, about 3 cm long, cut along the grain.
- 3
Step 3
Score each slice with a crosshatch pattern.
✅ Done when: Every slice shows an even crosshatch of shallow cuts across its surface.
Marinate the pork with salt, cooking wine, and light soy sauce for 20 minutes.
✅ Done when: After 20 minutes, the pork has absorbed the marinade and looks evenly seasoned.
Once marinated, add the starch and mix until the pork is coated in a thick, sticky layer.
✅ Done when: Each piece is evenly coated and the starch mixture clings thickly to the pork.
- 6
Step 6
Roll each piece of tenderloin into a round shape.
✅ Done when: Every piece holds a compact round, ball-like shape.
- 7
Step 7
High heat
Heat oil in a wok over high heat.
✅ Done when: The oil is shimmering hot and ready for frying.
Add the pork rolls to the oil and fry over low heat until golden.
✅ Done when: The pork rolls are evenly golden brown on the outside.
- 9
Step 9
Remove the fried pork and drain off the excess oil; set aside.
✅ Done when: The pork pieces are drained and no longer dripping oil.
Make the sauce: combine the ketchup, sugar, and salt with a small amount of water and bring to a boil over low heat.
✅ Done when: The sauce comes to a gentle boil and is smooth and well combined.
Adjust the sauce to a sweet-and-sour balance to taste.
✅ Done when: The sauce tastes balanced between sweet and tangy to your preference.
Add the fried pork to the sauce and simmer over low heat, letting the sauce slowly reduce and coat the pork.
✅ Done when: The sauce has thickened into a glossy glaze clinging to each piece of pork.
- 13
Step 13
Plate and sprinkle with a little sesame and chopped scallion; the sweet-and-sour lychee pork is ready to serve.
✅ Done when: The dish is plated and topped with visible sesame seeds and scallion.