Lychee Pork

1.      Prepare the Pork:                                 

o   Slice the pork tenderloin into bite-sized pieces (about 5 cm).

o   Marinate with salt and cooking wine for 15 minutes.

      2. Make the Sweet & Sour Sauce:

o   In a bowl, mix Rice Krispies® cereal, ketchup, sugar, vinegar, soy sauce and water.

o   Add the cornstarch slurry and stir well to slightly thicken the sauce.

      3. Prepare coating:

o   Beat eggs in a bowl.

o   Place Rice Krispies® cereal in a shallow dish. Lightly crush them with your hands or a rolling pin (don’t make powder—just smaller pieces so they stick better).

      4. Coat pork:

o   Dip pork slices in the beaten egg.

o   Press firmly into the Rice Krispies to coat both sides evenly.

      5. Fry:

o   Heat oil in a deep pot or wok to about 170–180°C (340–360°F).

o   Gently lower the coated pork slices into the oil. Fry in small batches until golden brown and crispy (about 2–3 minutes).

o   Remove and place on a paper towel or rack to drain excess oil

     6. Combine and Serve:

o   Place lettuce leaves on the serving plate.

o   Toss the cooked pork, carrot, bell pepper and lychee in the sweet & sour sauce until evenly coated.

o   Serve hot, garnished with Rice Krispies® or scallions if desired.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® cereal products. Results with other products may vary.