Lychees are from China, and this dish is from the Dominican Republic? The only thing that the original recipe from Around my French Table: Pork Roast with Mangoes and Lychees has connected to France is that the recipe comes from Alec Lobrano an American who wrote the book: Hungry for Paris, which I will attest… is the best guide to restaurants in Paris. Every recommendation that we went to was terrific.
OK, so back to this Chinese/Dominican fusion dish… the weather is getting warmer outside and I feel the need to clean out my freezer.
I had some pork stew pieces that I was going to use for a Mexican dish… my gears started turning, and you know what always comes into my head: CROCKPOT…
Oh yeah, threw everything in the pot and used dried mango pieces, which I believe would hold up better being slow cooked than fresh mango… and I didn’t have to peel anything! Lychees are only from cans around here, which made the dish super easy to put together.
No one in my family, including me had ever actually eaten a lychee before, interesting I could take them or leave them… but it is probably not fair to judge a canned version of a fruit. The next time I am in Chinatown NYC I will look for fresh lychee just to see what they really taste like.
An enjoyable dish, everyone in my family was a bit perplexed that it was for FFWD… no one guessed it was Dominican or Spanish… I agreed with the general opinion, it tasted like a Chinese dish!
Slow Cooker Pork with Mango & Lychees
- 3 pounds of pork stew cuts: 2 inch cubes
- 2 tablespoons of extra-virgin olive oil (EVOO
- 1 large onion chopped
- 5 cloves of garlic chopped
- 3 tablespoons of red wine vinegar
- 1/2 cup of dry white wine
- 3 tablespoons of soy sauce (used gluten-free)
- 1 teaspoon of piment d’ espelette or chili powder
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1/2 cup of hydrated dried mangoes chopped
- 1 20 ounce can of lychees in heavy syrup (do not drain)
- 1/4 cup of lime juice