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Authentic Fuzhou Lychee Pork: A Culinary Heritage

Elias Sterling Elias Sterling
Chinese FestivalLifestyle & Culture

Lychee Pork, a celebrated dish from Fuzhou in Fujian Province, draws its name not from the tropical fruit but from its artistic presentation. Ingeniously crafted, the pork is cross-hatched, wrapped around water chestnuts, and deep-fried until it unfurls into a shape reminiscent of a lychee. This dish is bathed in a sweet-and-sour sauce, traditionally tinted with red yeast rice, creating a delightful mix of crispy textures and refreshing flavors.

Lychee Pork Appearance

📋Ingredients

  • 420g Pork tenderloin or lean pork shoulder
  • 10-12 Fresh water chestnuts (peeled)
  • 110g Sweet potato starch (for that essential crunch)
  • 1 Egg white
  • 2 tablespoons Red yeast rice liquid (tomato paste as a modern alternative)
  • 3 tablespoons White sugar
  • 2 tablespoons White vinegar
  • 1 tablespoon Light soy sauce
  • 1 teaspoon Minced garlic
  • 1/2 teaspoon Salt
  • 500ml Vegetable oil (for frying)

🔪How to Cook

  • Step 1: Scoring with Precision

    • Cut the pork into rectangles (about 3.5cm x 4.5cm). Score one side with a criss-cross pattern, ensuring cuts reach two-thirds into the meat.

    Scoring the Pork

  • Step 2: Creating the “Lychee Pit”

    • Halve or quarter the water chestnuts. Position them on the uncut side of the pork, wrapping the meat around with the scored side outward. Form into a ball.

  • Step 3: Coating for Crispness

    • Dip these pork balls into egg white, then coat liberally with sweet potato starch, pressing it into the scored areas.

    Coating the Pork

    Ensuring Full Coating

  • Step 4: The Art of Frying

    • Heat oil to about 175°C (347°F). Fry the pork balls, watching as they expand to resemble lychees. Fry until they achieve a golden hue. Increase the heat briefly for an additional crunch.

    Frying the Pork Balls

  • Step 5: The Glaze of Tradition

    • In a fresh wok, sauté garlic, then add the red yeast rice liquid, sugar, vinegar, and soy sauce. Thicken slightly with starch slurry. Once glossy, coat the fried pork with this vibrant sauce.

    Glazing the Pork

Important Notes

  • Achieving the Lychee Look: Proper depth in scoring is crucial for the meat to curl properly.
  • Color Authenticity: While ketchup is a modern substitute, red yeast rice offers unmatched depth and color.
  • The Role of Sweet Potato Starch: Preferred in Fujian for its ability to retain crispiness even when sauced.
  • The Inner Crunch: Water chestnuts provide a crisp, juicy center that enhances the lychee analogy.

🧪Nutrition Information (Per Serving)

  • Calories: 400 kcal
  • Protein: 18 g
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Iron: 11% DV
  • Sodium: 460 mg

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