Lychee Pork

Prep Ingredients

1. Slice pork tenderloin into 0.8cm-thick slabs. Score crosswise lightly on both sides; cut halfway deep into the meat, do not slice all the way through. Then cut the scored slabs into triangular chunks. They will curl naturally into lychee shapes when deep-fried.
2. Pound the pork chunks with the back of a knife to tenderize the meat. Cut the potato into roll-cut chunks and set aside.

Marinate for 15 Minutes

Place pork chunks in a bowl, add all marinade ingredients, then toss and knead thoroughly until the meat fully absorbs the liquid. Let it rest for 15 minutes to soak up flavor.

## Coat with Starch (Key for Crisp Crust)

Add coarse sweet potato starch to the marinated pork. Add water a little at a time while tossing, until every piece is thickly coated with starch. Finally, drizzle in half a tablespoon of cooking oil and mix well—this prevents the pork from sticking together while frying.

Double Deep-Frying (Crisp Outside, Juicy Inside; Do Not Skip the Second Fry)

1. First fry to set shape: Pour oil into a wok. Heat oil to medium-high (60% heat / 160°C; tiny dense bubbles rise around a chopstick dipped into oil). Add pork chunks and potatoes, deep-fry over medium heat for 3 minutes. Remove once all pieces float up and turn pale golden, drain excess oil.
2. Second fry for extra crispness: Raise oil temperature to high (80% heat). Put all ingredients back into the oil and deep-fry for 30 seconds. Take out immediately once golden and shatteringly crisp, drain oil and reserve.

Simmer Sweet & Sour Sauce, Stir-Fry & Serve

1. Leave a thin layer of base oil in the wok. Add minced garlic and white scallion segments, sauté over low heat to release fragrant aroma.
2. Pour in the pre-mixed sweet & sour sauce, bring to a rolling boil over high heat. Drizzle in starch slurry, simmer until the sauce thickens and bubbles vigorously.
3. Add all deep-fried pork and potatoes, stir-fry rapidly over high heat for 10 seconds until every chunk is evenly coated with sauce. Sprinkle chopped green scallions and serve immediately.