Homestyle lychee pork with potato

Mix sugar, rice vinegar, water or stock, chicken bouillon powder, salt and soy sauce in a bowl; set the sauce aside.

Slice the potato into one inch sheets, then sticks, then chunks. Rinse off the surface starch and soak in water until frying.

Slice the pork loin into half centimetre sheets. Pound each piece with the back of the knife to loosen the fibres, cut shallow criss-cross scores, then cut each piece in half at about a 30 degree angle.

Marinate the pork with salt, sugar, baking soda, white pepper powder and liaojiu; mix well and set aside.

Mix cornstarch with water to an oobleck-like consistency, adjusting as needed.

Mix the coating into the marinated pork, add a tablespoon of water to thin, and mix until evenly coated.

Shape each piece into a ball: pull one vertex of the triangle in, pinch another on top, wrap the remainder up and over, pinch the sides.

Fry the pork balls at about 130 centigrade for about three minutes until fully cooked; remove. Raise the oil to about 195 centigrade and fry again for about 15 seconds; remove.

Fry the potatoes at 130 centigrade for five minutes, then at 195 centigrade for about 30 seconds; remove.

Long yao: heat the wok piping hot, shut off the heat, add the peanut oil and swirl for a non-stick surface.

Add minced garlic, flame to high, add the white of the scallions and fry about fifteen seconds until fragrant.

Add the sauce and cook over high heat, stirring often, about thirty seconds until bubbling rapidly.

Add the cornstarch slurry, mix, add the potatoes and pork, mix again, shut off the heat, drizzle in toasted sesame oil, stir briefly and plate.

Garnish with julienne carrot.