Tangsuyuk (Korean Sweet and Sour Pork)
Tangsuyuk (Korean Sweet and Sour Pork)
Ingredients
For the Pork
- 1 pound pork hind leg, sliced into thin strips
- 1 tablespoon cooking wine
- 1/2 teaspoon salt
For the Potato Starch Batter
- 1 1/2 cups potato starch
- 1 1/2 cups water
For the Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1 cup water
- 1/4 teaspoon MSG, (optional)
- 1 tablespoon soy sauce
- 1/4 cup black fungus, sliced
- 1/2 cucumber, sliced into thin strips
- 1/2 carrot, sliced into thin strips
- 1/2 cup fruit cocktail, drained, peaches and pineapple chunks
- 1/4 cup white vinegar
- 2 tablespoons potato starch water, from decanted starch solution
For Frying
- 4 cups vegetable oil, as needed for deep frying
Instructions
- 1
Prepare the pork: Place the pork strips in a bowl. Add cooking wine and salt. Massage the pork thoroughly to ensure even coating. Squeeze out as much liquid as possible from the pork and set aside.
⏱️ 5 min
- 2
Prepare the potato starch solution: In a measuring cup, combine potato starch and water. Gently pour the water over the starch without disturbing it. Let it sit for about 5 minutes until any bubbling stops and the starch settles at the bottom.
⏱️ 5 min
- 3
Decant the starch: Carefully pour off the clear water layer from the potato starch solution, reserving about 2 tablespoons of this clear water for the sauce. This will leave a thick, sticky potato starch paste at the bottom of the cup.
⏱️ 2 min
- 4
Coat the pork: Add the marinated pork strips directly into the thick potato starch paste. Mix by hand until the pork is thoroughly coated and the mixture becomes sticky.
⏱️ 3 min
- 5
Prepare the sauce vegetables and fruit: Slice carrots and cucumbers into thin strips. Ensure black fungus and fruit cocktail are ready.
⏱️ 5 min
- 6
Start the sweet and sour sauce: In a medium pot, combine granulated sugar and 1 cup of water. Heat over medium heat until the sugar dissolves. Add MSG (if using) and soy sauce.
⏱️ 3 min
- 7
Add vegetables and fruit to sauce: Add the sliced black fungus, cucumber, carrot, and drained fruit cocktail to the heating sauce. Bring to a gentle simmer.
⏱️ 3 min
- 8
Thicken the sauce: Add white vinegar to the sauce. Stir in the reserved 2 tablespoons of potato starch water (from step 3) to thicken the sauce to your desired consistency. Keep warm.
⏱️ 2 min
- 9
First fry the pork: Heat vegetable oil in a deep pan or Dutch oven to 350°F. Carefully add the starch-coated pork strips one by one to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown.
⏱️ 7 min•🌡️ 350
- 10
Rest the pork: Remove the golden-fried pork from the oil and place it on a wire rack set over a baking sheet. Let it rest for 1 minute.
⏱️ 1 min
- 11
Second fry for crispiness: Return the pork to the hot oil (ensure oil is back to 350°F) for a second fry. Fry for another 2-3 minutes until extra crispy and golden brown.
⏱️ 3 min•🌡️ 350
- 12
Serve: Arrange the crispy fried pork on a serving plate. Serve the warm sweet and sour sauce alongside for dipping, or pour it directly over the pork, as preferred.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tangsuyuk (Korean Sweet and Sour Pork)
Ingredients
For the Pork
- 1 pound pork hind leg, sliced into thin strips
- 1 tablespoon cooking wine
- 1/2 teaspoon salt
For the Potato Starch Batter
- 1 1/2 cups potato starch
- 1 1/2 cups water
For the Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1 cup water
- 1/4 teaspoon MSG, (optional)
- 1 tablespoon soy sauce
- 1/4 cup black fungus, sliced
- 1/2 cucumber, sliced into thin strips
- 1/2 carrot, sliced into thin strips
- 1/2 cup fruit cocktail, drained, peaches and pineapple chunks
- 1/4 cup white vinegar
- 2 tablespoons potato starch water, from decanted starch solution
For Frying
- 4 cups vegetable oil, as needed for deep frying
Instructions
- 1
Prepare the pork: Place the pork strips in a bowl. Add cooking wine and salt. Massage the pork thoroughly to ensure even coating. Squeeze out as much liquid as possible from the pork and set aside.
⏱️ 5 min - 2
Prepare the potato starch solution: In a measuring cup, combine potato starch and water. Gently pour the water over the starch without disturbing it. Let it sit for about 5 minutes until any bubbling stops and the starch settles at the bottom.
⏱️ 5 min - 3
Decant the starch: Carefully pour off the clear water layer from the potato starch solution, reserving about 2 tablespoons of this clear water for the sauce. This will leave a thick, sticky potato starch paste at the bottom of the cup.
⏱️ 2 min - 4
Coat the pork: Add the marinated pork strips directly into the thick potato starch paste. Mix by hand until the pork is thoroughly coated and the mixture becomes sticky.
⏱️ 3 min - 5
Prepare the sauce vegetables and fruit: Slice carrots and cucumbers into thin strips. Ensure black fungus and fruit cocktail are ready.
⏱️ 5 min - 6
Start the sweet and sour sauce: In a medium pot, combine granulated sugar and 1 cup of water. Heat over medium heat until the sugar dissolves. Add MSG (if using) and soy sauce.
⏱️ 3 min - 7
Add vegetables and fruit to sauce: Add the sliced black fungus, cucumber, carrot, and drained fruit cocktail to the heating sauce. Bring to a gentle simmer.
⏱️ 3 min - 8
Thicken the sauce: Add white vinegar to the sauce. Stir in the reserved 2 tablespoons of potato starch water (from step 3) to thicken the sauce to your desired consistency. Keep warm.
⏱️ 2 min - 9
First fry the pork: Heat vegetable oil in a deep pan or Dutch oven to 350°F. Carefully add the starch-coated pork strips one by one to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown.
⏱️ 7 min•🌡️ 350 - 10
Rest the pork: Remove the golden-fried pork from the oil and place it on a wire rack set over a baking sheet. Let it rest for 1 minute.
⏱️ 1 min - 11
Second fry for crispiness: Return the pork to the hot oil (ensure oil is back to 350°F) for a second fry. Fry for another 2-3 minutes until extra crispy and golden brown.
⏱️ 3 min•🌡️ 350 - 12
Serve: Arrange the crispy fried pork on a serving plate. Serve the warm sweet and sour sauce alongside for dipping, or pour it directly over the pork, as preferred.
⏱️ 1 min