I don't cook pork too often lately because I find it to be very dry, but using
Dorie's method of braising the meat with the fruit makes such a difference.
We both enjoyed it, and blending the fruit with all the other ingredients made
a lovely and delicious sauce. I cooked rice as a side dish and with some of
the sauce on top, it was really good. I know I overcooked the meat but I just
can't eat pork unless it is cooked through. Thanks to Tricia for finding
the lychees, which was a first for us, it definitely added to this recipe.Per Tricia~
This recipe had me intrigued from the start since I had neither
eaten nor cooked with lychees before this "French Friday".
I was also simply delighted that I could find
them in the off season in our suburban area.
The sauce has some heavy hitters taste wise.
Garlic, onion, vinegar, wine, honey. Wow.
The sweet lychee along with the cut mangoes added quite a
sweet/savory kick to the dish. Did we enjoy it - yes.
I especially liked the combination of the mangoes
with pork and I will likely revisit that portion again.
It was comfort food with a kick, and a refreshing change from my
usual pork with apples. It is always an adventure on Friday around here ~