Best 2 Sweet And Sour Lychee Pork Recipes

Indulge in a tantalizing culinary journey with our Sweet and Sour Lychee Pork, a delectable dish that harmonizes the vibrant flavors of sweet, sour, and tangy. Prepared with succulent pork tenderloin, this recipe offers a delightful contrast of textures, combining the tender meat with the crispiness of bell peppers and the juicy burst of lychees. Enhanced with the perfect balance of sweet and sour sauce, this dish will tantalize your taste buds and leave you craving for more.

Our collection of recipes caters to diverse dietary preferences and cooking styles. For those seeking a classic rendition of Sweet and Sour Lychee Pork, our traditional recipe promises an authentic experience. If you're looking for a healthier alternative, our air fryer version reduces oil consumption while maintaining the lip-smacking flavors. For a plant-based option, our vegan Sweet and Sour Lychee dish reimagines this classic using tofu, ensuring a protein-packed and flavorful meal.

Whether you're a seasoned cook or just starting your culinary adventures, our recipes provide step-by-step instructions, ensuring success in your kitchen. Immerse yourself in the vibrant world of flavors and textures as you recreate this tantalizing dish in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SOUR PORK

Sweet and Sour Pork image

Sweet and sour pork is one of the most popular Chinese restaurant dishes ever, but as with most classics, it's hard to find a go-to recipe. Look no further!

Provided by Bill

Categories Pork

Time 1h15m

Number Of Ingredients 24

Ingredients

1 pound pork shoulder or pork tenderloin ((cut into bite-sized pieces))
2 tablespoons water
1/8 teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon oil
2 slices ginger ((smashed))
1 star anise
¼ cup tomato ketchup
1½ cups white vinegar ((5% acidity or less))
½ cup sugar
3 cups canola oil ((for frying))
½ cup all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
1/8 teaspoon pepper
1 egg ((beaten))
1 tablespoon oil
1/2 green bell pepper ((cut into 1½-inch square pieces))
1/2 red pepper ((cut into 1½-inch square pieces))
1/2 onion ((cut into 1½-inch square pieces))
8 ounce can of pineapple chunks ((you'll use the juices from the can for the sauce))
2 teaspoons cornstarch ((mixed into a slurry with 2 teaspoons water))

Steps:

Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.
Next, make the sauce. Add 1 teaspoon of oil, ginger slices, and star anise to a small saucepan over medium heat, and cook until the ginger starts to caramelize (about 1 minute). Next, add the ketchup. When that starts to sizzle, stir constantly until the ketchup starts to caramelize (about 2 minutes). Take care not to burn the aromatics and ketchup--this step is essential to give the sauce a deeper, more complex flavor.
Next, add the white vinegar, sugar, and the juice from the canned pineapple. Stir until the mixture starts to simmer, and the sugar is dissolved. Turn to the lowest heat and let the sauce simmer and reduce until the sauce just starts to coat a spoon (about 30 minutes). The sauce needs this time for the flavors to meld. The sauce can be cooled and stored at this time, and you can double or triple the amount and store the sauce away in the refrigerator for future meals.
Heat 3 cups of oil to 350F in a small pot for frying. Using a small pot and frying in batches leaves you with less leftover oil to deal with. Always let the oil cool completely and use a fine mesh strainer to strain the oil before storing in the refrigerator.
Mix together the dredging ingredients (flour, cornstarch, salt and pepper) in a shallow dish. Dredge the pork pieces in the flour mixture, dip into the egg, and then dredge with the flour again.
Fry the pieces in batches for about 2 to 3 minutes, or when they just start to get golden brown. Remove them from the oil and transfer to a sheet pan with a slotted spoon or spider.
Once you're ready to combine everything, refry the pork in batches to crisp up the coating. That's right, they're going to fry for a second time--this prevents the pork from getting too soggy when added to the sauce.
To a clean wok, add 1 tablespoon oil, the bell peppers, and onions. Stir-fry for 30 seconds, and add the sauce and the pineapple. Bring the mixture to a simmer to further thicken the sauce. At this time, you will likely need to add some cornstarch slurry to thicken the sauce further. Add half first and stir for 15 seconds; then decide if you need more. Remember the sauce will thicken more as it cools in the plate, so add only as much as you need.
I have to add another note to this recipe that this sauce is very sweet and very pungent! So at this point, you must taste the sauce and add water to it if it is too strong and by that, I mean too sweet or too sour. Once you have it adjusted to your taste and the desired thickness, especially if you added more water, then go ahead to the next step and add the pork.
Next, add your crispy pork to the sauce, and toss until the pieces are well-coated. Serve immediately!

Nutrition Facts : Calories 458 kcal, Carbohydrate 42 g, Protein 12 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 293 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving

SWEET AND SOUR PORK

Sweet and Sour Pork image

Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, cut into 1-inch squares
1 cup Kikkoman Sweet & Sour Sauce
1 (8 ounce) can pineapple chunks, drained

Steps:

Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
Add pineapple chunks; cook and stir only until pineapple is heated through.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the cooking process.
Choose Ripe Lychees: When selecting lychees for this recipe, choose ones that are ripe and have a bright red color. Avoid lychees that are green or have brown spots, as these will not be as sweet and flavorful.
Use a Wok: A wok is the ideal cooking vessel for this recipe. Its large size and sloping sides allow for quick and even cooking of the pork and vegetables.
Control the Heat: Sweet and sour pork is a quick-cooking dish, so it's important to control the heat carefully. Medium-high heat is ideal for searing the pork and vegetables, while medium heat is better for simmering the sauce.
Don't Overcook the Pork: Pork tenderloin is a lean cut of meat, so it's important to not overcook it. Otherwise, it will become tough and dry. Cook the pork until it reaches an internal temperature of 145°F (63°C).
Make the Sauce Ahead of Time: If you're short on time, you can make the sweet and sour sauce ahead of time. Simply combine all the sauce ingredients in a saucepan and bring to a simmer over medium heat. Once the sauce has thickened, remove it from the heat and let it cool completely. Store the sauce in an airtight container in the refrigerator for up to 3 days.
Garnish with Fresh Herbs: Before serving, garnish the sweet and sour pork with fresh herbs like cilantro or basil. This will add a pop of color and freshness to the dish.

Conclusion:

This sweet and sour lychee pork recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, sour, and savory flavors is sure to please everyone at the table. Serve it over rice or noodles, and enjoy!