Serves 6. Litchi, or lychee, is a cherished fruit in China, with a rough, bright red shell and a creamy, ivory flesh.

2/3 lb. lean pork (tenderloin or similar cut)

1 egg yolk

2 tbls. cooking wine, divided

1 tbl. soy sauce

7 tbls. cornstarch, divided

6 cups cooking oil

2/3 cup chicken stock

3 tbls. sugar

3 tbls. vinegar

3 tbls. ketchup

1 tbl. canned litchi juice

1 tsp. salt

10 ozs. canned litchi

3 tbls. water

Pinch coriander

1. Cut pork into 1-inch cubes. Marinate in egg yolk, 1 tablespoon cooking wine and soy sauce for 20 minutes. Roll in 6 tablespoons of cornstarch.

2. Heat cooking oil in wok or skillet. Deep-fry pork until cooked and color turns to brown. Remove and drain.

3. Add stock, sugar, vinegar, ketchup, 1 tablespoon cooking wine, canned litchi juice and salt to wok. Bring to boil.

4. Mix in the canned litchi and pork. Stir quickly. Thicken with 1 tablespoon cornstarch and 3 tablespoons water. Sprinkle with coriander before serving.