Prep 15 mins
Cook 15 mins
The recipe is from New York's best Chinese Chef, Chun Lee. Its very authentic, easy to make, and tastes fantastic.
- 12 ounces boneless pork butt
- 1 cup all-purpose flour
- 1 large egg
- vegetable oil (for deep frying)
- 1⁄2 small red bell pepper, seeds and ribs removed and cut into 1 inch squares
- 1⁄2 medium onion, peeled and cut into 4 wedges
- 1⁄2 cup ketchup
- 1⁄2 cup sugar
- 1⁄2 cup white vinegar
- 2 tablespoons dry sherry or 2 tablespoons rice wine
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons cornstarch
- 4 canned lychees, peeled, and cut in half
- 1⁄2 pineapple, peeled, cored and cut into 1 inch pieces
- Cut the pork into 1 inch cubes. Mix the flour, 3/4 cup water and the egg in a medium bowl to make a batter. Add the pork and mix well.
- Heat a large wok over high heat. Add enough oil to come about 2 inches up the side of the wok and heat to 375°F Add the pork one piece at a time so the pieces do not stick together. Fry until golden brown and crisp.
- When pork is crisp and golden, remove from wok, and drain. Remove all but 2 tablespoons of oil from the wok, and add the bell pepper and onion and fry for about 30 seconds until soft. Remove from the wok and set aside.
- Combine the ketchup, vinegar, sugar, sherry (or rice wine) and salt in a bowl. Set aside. In a separate bowl, dissolve the corn starch with a little water, and set aside.
- Return the wok to high heat, and add the ketchup mixture and bring to te boil. Return the pork, bell pepper and onion, lychees and pineapple, and lastly the cornstarch mixture to thicken the sauce. Stir fry until the pork is coated with the sauce (about 20 seconds) Serve immediately with steamed rice.
I used the Italian meatball to save time, and reduce the vinegar to 1/3 of cup. Eveything else is the same. My HB loves it!! Tjank you Suzin.
This recipe was great! That being said, of course I made a few changes that may have caused it to be less-authentic. I have trouble finding lychees (and don't really like them that much), so I substituted carrot that I put in with the bell pepper (green not red) and onion). I also didn't have any fresh pineapple, so I used canned. The batter and sauce were great! Plus, there were tons of leftovers (probably due to all of the veg that were used). Thanks for a great recipe!
I made this a few weeks ago - not long after it was posted. It was incredible! Very easy and tasty - the only problem for us was that we had to make an emergency dash to the vets with one of our dogs while i was making this - so it sat around for a while at the point where I would have stirred the pork balls into the sauce - still tated great though!! Dog was fine too! Will deffinately make this again - real chinese takeaway taste.