Hello Everyone! It’s insane just thinking about how we’re already three-quarters of the way through the middle of the year! Have you achieved some of the things on your New Year’s Resolution that you set out at the beginning of the year? I personally don’t make resolutions, only because I never end up ticking off the things I set out to do, or I stop doing them after the first month. Exercise more? Sure. Goes on a morning run for a week, then decides sleeping in is way better than going for a run!
Instead of making resolutions, I set a motto to live by for the year. I entered the year with a few challenges that I brought in with me from 2018, and I said that with these, and the challenges ahead for 2019, that whatever happens, happens. I’ll tackle every challenge and obstacle with a go with the flow mindset. With that being said, before I leap into that mindset, I still have to be proactive in finding solutions to the challenges I face; it’s more of applying this motto to whatever the result may be, positive or negative. I can safely say that this mindset has helped me in overcoming a bulk of my challenges that I brought in from 2018; thankfully positive in its own way. It may not have turned out as I had originally planned in the timeframe I gave myself – but in the end, I got there with Plan B.
Alas, tangent aside, before we move on to the recipe for tonight, please go and check out the original recipe by Chun Rong over on XLBCR: Singapore Food & Travel Guide Blog. I guess you could say that my dish is nowhere as near as Chun Rong’s dish – in terms of look, but I can assure you that taste-wise, it definitely hit the mark. This Dragon & Lychee Pork dish is similar to the infamous and very much loved Classic Sweet and Sour Pork.
The dish itself was to die for – succulent and crispy pork paired with a sticky sweet sauce? Yes please. However, there was one thing about the dish that played tricks with my mind – and I guess this is something that only Filipinos will understand. The dish – because of its colours – reminded me of binagoongan, and because of this, with every mouthful that I took, I expected a pop of salty flavours to dance in my mouth. So in my head, I thought that this was just a very badly seasoned binagoongan dish. I had to keep telling myself that it’s not meant to be salty!
PREP TIME 30 MINS | COOKING TIME 45 MINS | SERVES 6
For the pork marinade
- 500g pork belly (liempo), cut into thick chunks
- 1 large free-range egg, lightly beaten
- 1/4 cup cornstarch
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
For the sauce
- 3/4 cup dragon fruit and lychee jam*
- 2 tbsp water
- 2 tbsp white granulated sugar
- 2 tbsp white vinegar
- Chopped scallions
- Sesame seeds
To serve with
- Garlic fried rice
- Blanched okra
*For the dragon fruit and lychee jam (Recipe adapted from Linda’s Cravings)
- 1 medium-sized dragon fruit (about 600g in weight), cut into chunks
- 1 can (255g) lychees in syrup, drained and roughly chopped
- 1 cup white granulated sugar
- Juice of 1 lemon
- Lemon rind
- Dragon Fruit & Lychee Jam: Add the dragon fruit, lemon rind, lemon juice, and sugar in a medium-sized sauce pot. Bring to a boil over high heat. While boiling, press down on the lemon rind to extract its natural pectin. Turn the heat down to medium and continue to simmer for about 30 to 45 minutes or when the mixture has thickened. Add the lychees in at the last 20 minutes or so. When done, remove from the heat and set aside.
- Dragon Fruit & Lychee Sauce: Mix 3/4 cup of the dragon fruit and lychee jam together with the water, sugar, and white vinegar. Set aside.
Tip: If you have any leftover jam left, transfer to a sterilised glass jar and seal. Great on wholemeal toast with ricotta cheese for a delectable breakfast. Just be sure to consume the jam within 2 weeks.
- Fried Pork: In a large mixing bowl, marinate the pork chunks in soy sauce, sesame oil, and egg. Set aside in the fridge for at least 15 minutes to half an hour. Add in the cornstarch to mix, just before frying. You may opt to deep or shallow fry the pork – I personally don’t like deep frying so I opted for the latter. Of course cooking times will vary.
- If shallow frying, add about 3 tablespoons of cooking oil in a large frying pan over medium-high heat. Lay the pork chunks into the frying pan and fry until golden brown and crisp, about 4 to 5 minutes per side. You may or may not have to work in batches for this. Once done, remove from the pan and set aside.
- Dragon and Lychee Pork: In the same frying pan, discard any excess oil. Over medium low heat, add the dragon fruit and lychee sauce. Taste and adjust first according to your liking. Add the fried pork, lightly tossing and coating the sauce over and then you’re done!
- Transfer to a serving plate, or serve in the casing of a hollowed out dragon fruit half. Garnish with chopped scallions, sesame seeds, and diced dragon fruit.
- Serve with garlicky fried rice and blanched okra for a full meal. Enjoy!
– Ally xx