Food writer Tony Jackman has published a simple recipe for sweet and sour pork with lychees, earning high praise from his wife. The dish combines pork fillet with fresh lychees and pineapple flavors for a quick meal serving two.
In a recent TGIFood article on Daily Maverick, award-winning food writer Tony Jackman presents his take on the classic Chinese dish, sweet and sour pork, enhanced with lychees. Jackman, who won the Galliova Food Writer award in 2021 and 2023, notes that fruit and pork pair naturally, drawing on China's culinary legacy. His wife, described as 'The Foodie’s Wife' and not easily impressed, called the result 'brilliant'.
The recipe serves two and starts with a 400g pork fillet, trimmed and sliced thinly, then coated in cornflour for frying. Key ingredients include 12 fresh lychees (peeled and pitted), pineapple juice, rice wine vinegar, rice wine, spring onions, fresh ginger, and green chillies. Jackman suggests using canned lychees with a bit of their syrup if fresh ones are unavailable, or substituting with pineapple juice alone.
To prepare, mix the sauce from pineapple juice, vinegar, rice wine, and water. Fry the pork in wok oil until golden and crispy, about 2-3 minutes per side. Stir-fry onions, ginger, and chillies briefly, add the sauce to boil, then incorporate the pork and lychees. The residual cornflour thickens the sauce naturally, a tip Jackman says works for other proteins like chicken or fish.
Serve over rice, garnished with sliced green spring onion parts and coriander leaves. This straightforward method highlights efficient kitchen techniques for home cooks.