Lychee Pork

Score bite-size pork pieces so they curl open during frying, then marinate with ginger, salt, and egg white.

Coat the pork in cornstarch and fry until crisp, craggy, and lightly golden.

Simmer rice vinegar, sugar, tomato paste, and a little water into a glossy sweet-sour sauce.

Toss the fried pork with water chestnuts, red pepper, and scallions until the pieces are coated and shiny.

Serve immediately so the outside stays crisp.