Sweet And Sour Pork With Lychees
|Pork shoulder||1 Pound|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Finely chopped ginger||1 Teaspoon|
|Monosodium glutamate||1 Pinch|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Oil||2 Cup (32 tbs)|
|Brown sugar||1 Tablespoon|
|Syrup||3⁄4 Cup (12 tbs)|
|Canned lychees||11 Ounce|
|Soy sauce||1 Tablespoon|
Cut the pork into 1 inch cubes.
Mix together in a bowl the soy sauce, sherry, ginger and monosodium glutamate.
Add the pork, stir to coat and marinate for 1-2 hours.
Sift the flour, cornflour (cornstarch) and salt into a bowl.
Add the eggs gradually, beating well, to make a smooth batter.
Coat the pork cubes in batter and deep fry in hot oil until golden.
Drain on absorbent kitchen paper and keep hot.
Cut the peppers into wedges.
Peel, core and quarter the apples.
Mix with all the remaining ingredients in a small saucepan.
Bring to the boil, stirring constantly, and simmer for 2-3 minutes.
Put the pork on a heated serving dish and pour the sauce over.