30 Apr Sticky Pork with Lychees
Lunar New Year is this Saturday. It is thought that at this time, eating foods which sound like prosperous qualities will mean these will be bestowed upon you in the coming months.
The word Lychee in Chinese sounds a bit like ‘close family ties’. By eating lychees, tradition says you will become closer to your loved ones.
Plus lychees are also delicious! Try them in this sticky pork stir fry.
This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.
- 500g pork spare ribs, chopped into pieces
- 1 teaspoon Chinese five spice powder
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine
- 2 tablespoons peanut oil
- 1/3 cup tomato sauce
- 1 tablespoon white vinegar
- 1/3 cup white sugar
- 1 tablespoon oyster sauce
- 1 tablespoon cornflour, dissolved in 1 cup cold chicken stock
- 300g lychees, peeled and seeds removed
- 200g snow peas, ends trimmed and finely sliced
- rice for serving
- Marinate the pork pieces in Chinese five spice, soy and rice wine. Set aside for about 15 minutes or longer if you have time.
- Heat oil in a wok on high heat until sizzling.
- Cook the marinated pork in batches until browned and crispy on the edges. Don’t overcrowd the wok with each batch.
- Once the pork is cooked, deglaze the hot wok with the white vinegar then add tomato sauce, oyster sauce and sugar, stirring.
- Add the chicken stock with dissolved cornflour and stir until sauce is thick. Season to taste. You may wish to add more sugar if it you like it sweet or more oyster sauce if you prefer it savoury.
- Return pork to the wok along with lychees and snow peas.
- Stir to coat and allow to simmer for a couple of minutes.
- Serve on steamed rice.