alistairphillips.com

Ingredients:

• 300g pork belly
• 1 red caspium, cut into pieces
• 1 green caspium, cut into pieces
• 1 big onion, sliced
• 1 carrot, cut into slices
• 1 can lychee, drained and reserve the syrup

Marinade:

• 1/2 tbsp light soya sauce
• 1/2 tsp sesame oil
• 1/2 tsp salt
• 1 tsp cornflour
• a dash of pepper
• 1 egg

Seasoning Sauce:

• 3 tbsp tomato sauce
• 2 tbsp chilli sauce
• 1 tbsp lime juice
• 1 tbsp light soya sauce
• 100ml lychee syrup
• 3 tbsp water

Method:

1. Remove the skin of belly pork. Wash and drain. Tenderise pork with the back of a cleaver and cut into cubes. Marinate with marinate for 30 minutes.
2. Coat pork cubes with cornflour and deep-fry in hot oil until very crispy. Dish and drain.
3. Leave 1 tbsp oil in the wok, add in the onions, carrots, red and green caspiums and stir-fry until fragrant. Add in the seasoning sauce and bring to a boil. Boil until sauce is thick.
4. Add in the fried pork cubes and lychee. Stir till well mixed and dish up.