Ingredients and Weight:
- Pork shoulder, boneless and skinless: 1 pound
- cornstarch: 1/2 cup
- salt and black pepper: to taste
- vegetable oil: for frying
- onion, diced: 1 medium
- bell pepper (any color), diced: 1 medium
- pineapple chunks, canned: 1 cup
- lychees, canned: 1 cup
- soy sauce: 1/4 cup
- brown sugar: 1/4 cup
- rice vinegar: 1/4 cup
- ketchup: 1/4 cup
- water: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the pork into bite-sized pieces and season with salt and pepper.
- Toss the pork pieces in cornstarch and shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the pork pieces for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the pork from the skillet and set aside on a paper towel-lined plate.
- Add the onion and bell pepper to the skillet and cook until softened, about 3 minutes.
- Add the pineapple chunks and lychees and cook for another 2 minutes.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, ketchup, and water.
- Pour the sauce over the pork and vegetables and cook until thickened and bubbly, about 2 minutes.
- Return the pork to the skillet and stir to coat in the sauce.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Sweet, sour, and savory flavors
- Tender pork and crunchy vegetables
- Bright and colorful presentation
User Comments:
- "This dish is a perfect blend of sweet and sour flavors, and the lychees add a unique twist."
- "The pork was cooked to perfection and the vegetables were fresh and crisp."
- "I would definitely order this dish again when I'm craving Chinese food."
Special Precautions and Tips:
- If you can't find fresh lychees, canned lychees work well as a substitute.
- The sauce can be adjusted to your desired sweetness level by adding more or less sugar.
- Serve with rice or noodles for a complete meal.
