📝 About This Recipe
Originating from Fuzhou, this iconic Min cuisine masterpiece is named not just for the addition of lychee fruit, but for the intricate knife work that causes the pork to curl and resemble the bumpy skin of a lychee. Each morsel offers a sophisticated balance of tang and sweetness, featuring a crisp exterior that yields to a tender, juicy center. It is a vibrant, ruby-hued celebration of texture and classic Southern Chinese flavor profiles.
🥗 Ingredients
Main Ingredients
- 500 grams Pork collar or pork butt (cut into 3cm thick slices)
- 12-15 pieces Canned or fresh lychees (pitted; if using canned, reserve some syrup)
- 6-8 pieces Water chestnuts (peeled and halved to mimic lychee shape)
The Marinade
- 1 tablespoon Shaoxing rice wine
- 1/2 teaspoon Salt
- 1 teaspoon Red yeast rice paste (optional, for traditional red color)
The Coating
- 1 cup Sweet potato starch (coarse variety is best for crunch)
- 1 Egg (beaten)
- 3 cups Vegetable oil (for deep frying)
Sweet and Sour Sauce
- 3 tablespoons Chinkiang black vinegar
- 4 tablespoons Sugar (adjust to taste)
- 2 tablespoons Tomato ketchup (for color and body)
- 1 tablespoon Light soy sauce
- 1 teaspoon Cornstarch (mixed with 1 tbsp water for slurry)
- 1 tablespoon Minced garlic
- 1 tablespoon Minced scallion whites
👨🍳 Instructions
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1
Prepare the pork by using a cross-hatch carving technique: lay the pork slice flat and make diagonal cuts 2/3 of the way through the meat, then rotate 90 degrees and repeat to create a diamond pattern. Cut the scored meat into 3cm squares.
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2
In a medium bowl, combine the pork squares with Shaoxing wine, salt, and red yeast rice paste. Massage well and let marinate for 15-20 minutes.
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3
Prepare the sauce by whisking together the black vinegar, sugar, ketchup, soy sauce, and a splash of lychee syrup in a small bowl. Set aside.
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4
Add the beaten egg to the marinated pork and mix to coat each piece thoroughly.
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5
Dredge each piece of pork in the sweet potato starch, pressing firmly so the starch fills the cross-hatch cuts. Shake off any excess.
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6
Heat the vegetable oil in a wok or deep pot to 170°C (340°F). Fry the pork in batches for 3-4 minutes until the 'petals' of the cuts open up and the exterior is pale gold. Remove and drain.
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7
Increase the oil temperature to 190°C (375°F). Return all the pork to the oil for a 'double-fry' for 30-45 seconds until very crispy and golden brown. Drain on paper towels.
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8
Quickly flash-fry the water chestnuts in the hot oil for 30 seconds, then drain.
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9
Clean the wok, leaving only 1 tablespoon of oil. Over medium heat, sauté the minced garlic and scallion whites until fragrant.
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10
Pour in the sauce mixture. Bring to a simmer and stir in the cornstarch slurry to thicken until the sauce coats the back of a spoon.
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11
Immediately add the fried pork, water chestnuts, and the lychee fruit to the wok.
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12
Toss rapidly over high heat for no more than 15 seconds to ensure every piece is glazed but the pork remains crispy. Serve immediately.
💡 Chef's Tips
The cross-hatch cuts are essential; they allow the meat to curl into a sphere resembling a lychee and provide more surface area for the sauce. Use sweet potato starch rather than cornstarch for the coating; it provides a much sturdier, crunchier shell that doesn't go soggy quickly. Don't skip the double-fry; the first fry cooks the meat, while the second creates the signature shatter-crisp texture. If you cannot find red yeast rice paste, a drop of red food coloring or extra ketchup can provide the hue, though the flavor will lack the traditional fermented depth.
🍽️ Serving Suggestions
Serve with hot jasmine rice to soak up the extra sweet and sour glaze. Pair with a light, floral Oolong tea, such as Tieguanyin, which is also from Fujian. A side of stir-fried bok choy or garlic spinach provides a fresh, green contrast to the rich pork. For a drink pairing, a chilled Riesling with its high acidity complements the sweet and sour notes perfectly.