- Yield: 4 Servingsas part of a multicourse meal
- One 14-oz (400-g) can lychees, drained (reserve the juice for the sauce)
- 1 to 2 tablespoons high-heat cooking oil
- 1 red bell pepper, cut into 1-in (2.5-cm) chunks
- 1 green bell pepper, cut into 1-in (2.5-cm) chunks
Sweet and Sour Sauce
- ¼ cup (65 ml) juice from canned lychees
- ¼ cup (65 ml) white vinegar
- 3 tablespoons brown sugar
- 2 teaspoons grated fresh ginger
- ¼ cup (65 ml) ketchup
- ¼ teaspoon salt
- 1 lb (500 g) ground pork
- 1 egg
- ¼ teaspoon salt
- 1 tablespoon flour
How to Make It
- Bring the Sweet-and-Sour Sauce ingredients to a boil in a saucepan, then let simmer over low heat for 5 minutes.
- Cut each lychee in half, lengthwise.
- Using a big spoon, combine the Meat- balls ingredients in a bowl. The mixture should be thick and very sticky. If not, add 1 teaspoon of flour. To form the Meatballs, put a good handful of the meat onto the palm of your hand and squeeze a ball of meat through your index finger and thumb (see photo). You may have to repeat this motion two or three times to shape the ball into a tight, compact and round meatball. Use a small spoon to scrape the Meatball off your hand and place on a plate. Try to keep all the Meat-balls 1 1/2 inches (3.75 cm) in diameter to make sure they cook evenly.
- In a large frying pan over medium-high heat, add just enough cooking oil to thinly coat the pan. When hot, add the Meat-balls, making sure they do not touch each other. Fry 2 to 3 minutes, rotating the balls so that they become evenly browned. The middle of the Meatballs should still be un-cooked, as we will finish cooking them in the sauce.
- Add the red and green bell peppers and sliced lychees to the pan. Pour in the Sweet-and-Sour Sauce and cover with a tight-fitting lid. Let simmer over low heat for 4 to 5 minutes, until the Meatballs are cooked through. You may want to cut into one of the Meatballs to check for doneness.