Lychee Pork Ribs
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.
Recipe Compliments of Ann of Pig Pig's Corner
- 1 1/2 Lbs - 2 Lbs pork ribs
- 1 can 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 Aloha shoyu
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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.