Margarita's International Recipes


Lychee Pork

Lychee Pork bears that name not because the dish has any lychee, but because, after it's cooked, the slices of pork are supposed to look like lychees. I can't say that mine did, perhaps some red food coloring would have helped.

But who cares about how it looks. The question is how it tastes. And this lychee pork was quite good. I used very lean pork sirloin, and I overcooked it a bit, so it was too tough for my taste, but the flavor was all there. Plus, like with the other Fujian dishes I've made, it was very quick to cook.

 Lychee Pork

Lychee Pork


  • 1 lb boneless pork,
  • 1 1/2 Tbsp. cornstarch
  • 2 cups vegetable oil
  • 1/4 cup chicken broth
  • 2 Tbsp. soy sauce
  • 1 Tbsp. distilled or rice vinegar
  • 2 Tbsp. sugar
  • 4 scallions, white parts only
  • 2 tsp sesame seed oil


Cut the pork into large slices, 1/4" thick. Then cut a criss-cross pattern on these slices, so that you end up with diamond-shaped pork pieces (note, they will curl in when you cook them, so don't be guided by the picture above). Coat the pork pieces with cornstarch.

Heat the oil in a wok or frying pan over medium-high heat. Put the pork pieces , one by one, in the oil and cook for 3 minutes per piece. Remove and let drain on a paper towel. Repeat until the pieces are all cooked.

Pour out the oil and reserve for another use. Return the pan to the stove and place over medium heat. Add the broth, soy sauce, vinegar, sugar and scallions. Once the liquid starts to boil, return the pork to the pan and add the sesame oil. Coat the pieces of pork with the sauce and cook for a minute or so. Serve.

Adapted from a recipe in Deh-Ta Hsiung Chinese Regional Cooking

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