Tangsuyuk (Sweet & Sour Pork)
Tangsuyuk (Sweet & Sour Pork)
Ingredients
For the Sweet & Sour Sauce
- 1 cup water
- 1/4 cup granulated sugar
- 3 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, julienned
- 1 cup canned fruit cocktail, drained
For the Pork Batter
- 1 1/2 pounds pork loin, cut into 1-inch cubes
- 2 cups potato starch
- 1/2 cup water, plus more as needed
For the Slurry
- 3 tablespoons water
- 1 tablespoon potato starch
Other
- 4 cups cooking oil, for deep frying
Instructions
- 1
Prepare the Sweet & Sour Sauce Base: In a medium bowl, combine 1 cup water, 1/4 cup granulated sugar, 3 tablespoons white vinegar, 2 tablespoons soy sauce, and 1 teaspoon julienned fresh ginger. Stir thoroughly until the sugar is dissolved. Set aside.
⏱️ 5 min
- 2
Prepare the Pork for Frying: Place 2 cups potato starch in a large bowl. Add the 1 1/2 pounds of cubed pork loin to the potato starch. Gradually add 1/2 cup water, mixing by hand, until the pork pieces are evenly coated with a thick, sticky batter. Add more water, 1 tablespoon at a time, if the batter is too dry, aiming for a consistency that clings well to the pork.
⏱️ 10 min
- 3
Deep Fry the Pork (First Fry): Heat 4 cups cooking oil in a large pot or deep skillet over medium-high heat until it reaches 350°F. Carefully drop the battered pork pieces one by one into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, or until lightly golden and crispy. If pieces stick together, do not separate immediately. Once crispy, use a spoon to gently tap them apart. Remove the fried pork from the oil using a slotted spoon or spider and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining pork.
⏱️ 10 min•🌡️ 350 - 4
Cook the Sweet & Sour Sauce: Pour the prepared sauce base (from Step 1) into a clean saucepan. Add 1 cup drained canned fruit cocktail. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 5
Prepare the Slurry: In a separate small bowl, whisk together 3 tablespoons water and 1 tablespoon potato starch until smooth. This is your slurry.
⏱️ 2 min
- 6
Thicken the Sauce: Once the sauce in the saucepan is boiling, gradually pour in the potato starch slurry while continuously stirring. Continue stirring until the sauce thickens to a slightly viscous, desired consistency. This should take about 1-2 minutes.
⏱️ 2 min
- 7
Combine and Serve: Add the crispy fried pork pieces to the thickened sweet and sour sauce in the pan. Toss the pork gently to ensure all pieces are thoroughly coated with the sauce. Alternatively, serve the sauce on the side for those who prefer to dip.
⏱️ 3 min
- 8
Plating: Transfer the Tangsuyuk to a serving plate. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tangsuyuk (Sweet & Sour Pork)
For the Sweet & Sour Sauce
- 1 cup water
- 1/4 cup granulated sugar
- 3 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, julienned
- 1 cup canned fruit cocktail, drained
For the Pork Batter
- 1 1/2 pounds pork loin, cut into 1-inch cubes
- 2 cups potato starch
- 1/2 cup water, plus more as needed
For the Slurry
- 3 tablespoons water
- 1 tablespoon potato starch
Other
- 4 cups cooking oil, for deep frying
Instructions
- 1
Prepare the Sweet & Sour Sauce Base: In a medium bowl, combine 1 cup water, 1/4 cup granulated sugar, 3 tablespoons white vinegar, 2 tablespoons soy sauce, and 1 teaspoon julienned fresh ginger. Stir thoroughly until the sugar is dissolved. Set aside.
⏱️ 5 min - 2
Prepare the Pork for Frying: Place 2 cups potato starch in a large bowl. Add the 1 1/2 pounds of cubed pork loin to the potato starch. Gradually add 1/2 cup water, mixing by hand, until the pork pieces are evenly coated with a thick, sticky batter. Add more water, 1 tablespoon at a time, if the batter is too dry, aiming for a consistency that clings well to the pork.
⏱️ 10 min - 3
Deep Fry the Pork (First Fry): Heat 4 cups cooking oil in a large pot or deep skillet over medium-high heat until it reaches 350°F. Carefully drop the battered pork pieces one by one into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, or until lightly golden and crispy. If pieces stick together, do not separate immediately. Once crispy, use a spoon to gently tap them apart. Remove the fried pork from the oil using a slotted spoon or spider and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining pork.
⏱️ 10 min•🌡️ 350 - 4
Cook the Sweet & Sour Sauce: Pour the prepared sauce base (from Step 1) into a clean saucepan. Add 1 cup drained canned fruit cocktail. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 5
Prepare the Slurry: In a separate small bowl, whisk together 3 tablespoons water and 1 tablespoon potato starch until smooth. This is your slurry.
⏱️ 2 min - 6
Thicken the Sauce: Once the sauce in the saucepan is boiling, gradually pour in the potato starch slurry while continuously stirring. Continue stirring until the sauce thickens to a slightly viscous, desired consistency. This should take about 1-2 minutes.
⏱️ 2 min - 7
Combine and Serve: Add the crispy fried pork pieces to the thickened sweet and sour sauce in the pan. Toss the pork gently to ensure all pieces are thoroughly coated with the sauce. Alternatively, serve the sauce on the side for those who prefer to dip.
⏱️ 3 min - 8
Plating: Transfer the Tangsuyuk to a serving plate. Serve immediately and enjoy!
⏱️ 1 min