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TANGSUYUK (Korean Sweet and Sour Pork) Serving Yield: 6 For The Pork

This document provides a recipe for Tangsuyuk (Korean Sweet and Sour Pork). It involves breading thin pork loin slices in a potato starch batter and frying them twice. For the sauce, various vegetables like onion, bell pepper and mushrooms are stir fried, then pineapple, chicken stock, sugar, vinegar and other ingredients are added to make a sweet and sour sauce. The fried pork is either served with the sauce for dipping, or has the sauce poured over top.

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Raf Bartolome
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68 views2 pages

TANGSUYUK (Korean Sweet and Sour Pork) Serving Yield: 6 For The Pork

This document provides a recipe for Tangsuyuk (Korean Sweet and Sour Pork). It involves breading thin pork loin slices in a potato starch batter and frying them twice. For the sauce, various vegetables like onion, bell pepper and mushrooms are stir fried, then pineapple, chicken stock, sugar, vinegar and other ingredients are added to make a sweet and sour sauce. The fried pork is either served with the sauce for dipping, or has the sauce poured over top.

Uploaded by

Raf Bartolome
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TANGSUYUK (Korean Sweet and Sour Pork)

Serving Yield: 6

For the Pork

 1 cup potato starch
 1 1/2 lb pork loin, cut into 2-inch long 1/4-inch thin pieces
 1 tbsp soy sauce
 pinch of black or white pepper
 1/2 egg, beaten
 2 tbsp vegetable or avocado oil
 frying oil

For the Sauce

 1 tsp cooking oil
 1/4 small sweet onion, 1-inch cube
 5 to 6 wood ear mushrooms, cut into bite size
 1/2 red bell, cut into 1-inch cube
 1/2 cucumber, sliced
 3/4 cup chicken stock
 1/4 pineapple chunks in juice
 1/2 cup sugar
 1/4 cup white vinegar
 1 tbsp ketchup
 fresh juice from 1/2 lemon
 pinch of salt or 1 tsp soy sauce, optional
 1 tbsp starch, mixed with equal amount of cold water

INSTRUCTIONS

1. In a mixing bowl, combine potato starch and enough water to cover the potato
starch, about 1-inch above. Mix well and let it sit at 5 hours or over night.
When the water and starch separated completely, the water should ver very
clean and starch is sink down on the bottom of the bowl. Very carefully, pour
out only the water and keep the soaked starch for batter.
2. In a large mixing bowl, combine pork, soy sauce, shaoxing wine and pepper.
Marinate for 10 minutes.

3. Preheat frying oil to 350°FUsing a spoon, break down the soaked and harden
starch. Add beaten egg and oil then mix well. The texture of the batter is like
condensed milk.

4. Go ahead and combine the batter and the marinated pork. Mix well with your
hand. Carefully drop one piece of pork at a time into 350°F preheated frying
oil. Make sure the pork doesn’t stick to each others too much and not crowed
the pot. Do 2 to 3 batches as you needed. Fry the pork about 2 to 3 minutes or
longer if your pork pieces are bigger and thicker, don’t mind about the
white/pair yellow color at this moment.

5. Take out the pork and place on a cooling rack lined baking pan. Repeat with
rest of the pork and let them cool completely before the second fry.

6. Meanwhile waiting on the pork to cool down, let’s make the sauce. Heat a wok
over high heat, add cooking oil, onion, red bell pepper, cucumber and wood ear
mushrooms. Stir fry about 1 minute and add pineapple chunks with juice,
chicken stock sugar, vinegar, lemon juice and ketchup. Stir everything together
and bring it to boil. Add 1 tsp of soy sauce or pinch of salt to your taste.

7. When the sauce is boiling, add the starch and water mixture while stirring the
sauce. Keep it warm.

8. Increase oil temp to 375°FSecond fry the cooled down pork until nice golden
brown, about 2 minutes. Remove pork pieces from the oil and place on the
cooling rack lined baking pan.

9. You can serve the pork and the sauce sparely and just dip the pork in the sauce
as you go, I recommend this if you like to enjoy crispy pork until the end. Or
you can pour the sauce on top of the pork, which is very classic way to serve it.
Enjoy!

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