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Lychee Pork Ribs

Friday, 18 June 2010

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I was going to cook a pork with pineapple dish but canned lychee was all I had in my pantry. I had a huge plan for that can of lychee when I bought it but my craving for a sweet and sour pork dish won. So I gave up on that "plan" and made this delicious dish instead. To be honest, I've only had lychee in a savoury dish once, many years ago at a cafe-restaurant in KL, Malaysia. The dish was duck curry with lychee. How could anyone resist ordering a dish like that?! It was creamy, salty, sweet and flavourful. Duck curry and lychee is on my to-cook list and hopefully will be in my tummy soon and eventually appear on this blog too =) For now, a dish made with my favourite part of the pork - ribs!

Lychee pork ribs 2
  • 650g pork ribs
  • 1 can (567g wet weight, 255g drained) lychee in syrup
  • 1 stalk lemongrass - bashed
  • 2 cloves garlic - pressed
  • 2 dried chili - with seeds
  • 1 tbs vinegar
  • 1 tbs Cheong Chan Thick Dark Soy Sauce (Thick Caramel Sauce)
  • 1 tbs light soy sauce
  • Drain lychee. Reserve syrup for later use.
  • Pour syrup together with other ingredients into a pot.
  • Bring to boil, lower heat and simmer until meat is tender and sauce is thickened (about 45 mins). Turn ribs every now and then to ensure even cooking.
  • Add more light soy sauce to taste if needed.
  • Mix in lychee, leave to cook for a few minutes.
Lychee pork ribs

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