Lychee pork

Step 1: Lay each slice of 16 oz pork loin or tenderloin flat and cut a close crosshatch on one side, about 3 mm apart and two-thirds of the way through. Cut the scored slices into 3 cm pieces. Use a board kept for raw meat.

Step 2: Toss the pieces with ½ tbsp light soy sauce, 1 tbsp Shaoxing rice wine, ¼ tsp salt and ¼ tsp ground white pepper and leave in the fridge for 15 minutes.

Step 3: Toss the pork with 2 ⅛ oz sweet potato starch or cornflour, pressing it into the cuts so each piece is coated and dry to the touch. Pat 5 ½ oz water chestnuts dry.

Step 4: Heat 3 ¼ cups neutral oil for deep-frying in a wok or deep pan to 350°F (a chopstick dipped in fizzes steadily). Fry the water chestnuts for 1 minute and lift out.

Step 5: Fry the pork in two batches for 3–4 minutes, stirring gently, until the pieces curl into balls and are pale golden. Lift onto a rack.

Step 6: Heat the oil to 375°F and fry all the pork again for 1 minute until crisp and deep golden. Cut a large piece: the meat should be just white inside with no pink, and reach 145°F (145 °F).

Step 7: Pour off all but 1 tbsp oil (let the rest cool before straining and storing). Fry 2 cloves garlic over a medium heat for 30 seconds, then add 3 tbsp tomato ketchup, 2 tbsp rice vinegar, 3 tbsp sugar, the rest of ½ tbsp light soy sauce and ¼ cup water.

Step 8: Bring to a simmer, stir in the 1 tsp cornflour mixture and cook for 30 seconds until the sauce is glossy and coats a spoon.

Step 9: Take the wok off the heat, tip in the pork and water chestnuts and toss quickly to coat. Don't let them sit in the sauce on the heat; the crust goes soggy within minutes. Scatter with spring onion and serve at once.