Serving: 6-8pax
[Ingredients]
500g pork shoulder - cut into cubes
100g green capsicum - cut into pieces
100g yellow capsicum - cut into pieces
100g red capsicum - cut into pieces
2 cans lychee
0.5 tsp salt
0.5 tsp chicken powder
1 egg white
1 tbsp shaoxing wine (绍兴酒)
0.5 tbsp cornstarch
150g potato starch
[Sauce Mixture]
5 tbsp tomato ketchup
2 tbsp plum sauce
1 tbsp oyster sauce
2 tbsp black vinegar
2 tsp sugar
2 tbsp shaoxing wine (绍兴酒)
2 tbsp water
2 tbsp cornstarch solution
[Steps]
Tenderise pork with the back of a knife. Marinate it with salt, chicken powder, egg white, shaoxing wine and cornstarch. Set aside for 1/2hr.
In a mixing bowl, add in all the sauce ingredients except for cornstarch solution. Mix well and set aside.
Coat pork pieces with potato starch and deep-fry them till light golden brown.
Fish them up. Bring the heat up and fry them again till golden and crispy. Drain and set aside.
In a wok, pour in sauce mixture, stirring it till it boils.
Add in capsicum and lychee, and give it a quick stir-fry.
Add in cornstarch solution and mix well till sauce thickens.
Lastly, mix in pork pieces and serve.
Adapted from themeatmen