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North East Chinese Sweet Sour Pork

Created by ForeverMama on January 11, 2025

1 tablespoon cornstarch
2 teaspoons soy sauce
1 teaspoon chili oil
Other Ingredients
1 egg, lightly beaten
Cornstarch for dry-coating
Vegetable oil for deep-frying
3/4 cup lychee fruit (I used 15 ounce canned, drained, and chopped it to resemble size of peppers. It tastes wonderful)
1 green bell pepper, seeded and cut into 1-inch squares
1 red bell pepper seeded and cut into 1-inch squares
3/4 cup pineapple chunks
3 scallions, chopped

Step 1: Combine marinade ingredients in a medium bowl. Add pork and stir to coat. Set aside to marinate for at least 30 minutes, but better if it's longer.
Step 2: Combine sauce ingredients in a small saucepan and set aside.
Step 3: Place egg and cornstarch in separate bowls. Dip pork in egg, then roll in cornstarch, shaking off excess.
Step 4: Add oil into wok to a depth of about 2 inches. Over high heat, bring oil to 360'F. Add pork, a few pieces at a time, and cook, turning occasionally, for about 3 minutes or until golden brown. Lift out and drain on paper towels. Keep warm in a 200'F oven while cooking remaining pork.
Step 5: Meanwhile, cook sauce over medium-high heat, stirring until sauce boils and thickens. Stir in lychee, bell peppers, and pineapple. Reduce heat to low and cook for 1 minute. Arrange pork on a serving platter, pour sauce over pork and sprinkle with scallions. Serve hot.