Rose’s Kitchen

Sweet And Sour Lychee Pork


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


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


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.

February 14, 2007 - Posted by | Meat


  1. Hi Rose:

    Just found your website – I was searching for a recipe for “crispy pork cubes” and found your recipe!

    I love to cook and bake too – I try to make two to three new dishes a week and one new baked item – I have some fantastic baking recipes – if you are interested.

    I hope you are doing well with your breast cancer treatment.

    All the best,
    Jenny in New York

    Comment by Jenny | March 9, 2007 | Reply

  2. Hi Jenny,
    Can see that you have very keen interest in cooking and baking. If you are willing to share your recipes, why not?
    I’m doing well, just have to go for my regular check-up every three months. Praise God for everything.

    Comment by roseskitchen | March 9, 2007 | Reply

  3. Just discovered your website and am excited to try your Sweet and Sour Lychee Pork BUT not sure what red and green capsiums are. I assume they are what we call “bell peppers” but unable to verify through web search. Another matter is the “pork belly.” Do you know of another cut that would be suitable, since I haven’t been able to find it locally. It seems that’s the cut used to make smoked bacon. I pray for your health.

    Good cheers!

    Comment by Helen in Oklahoma | January 14, 2009 | Reply

  4. There was a spelling error something along the way. Capsicum (not capsium) is the chemical substance in peppers that makes them burn. Bell peppers –a typical ingredient in sweet and sour dishes– have the least capsicum of all peppers so listing “capsicum” as an ingredient might lead to some very unexpected, if not downright unpleasant, results.

    Looking forward to trying your recipe — with bell peppers, of course. Thanks!

    Comment by liessi from BC | June 27, 2010 | Reply

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