Tangsuyuk, often called Korean sweet and sour pork, is a beloved dish known for its crispy, succulent pork and tangy, sweet sauce. This iconic Korean comfort food transcends simple sweet and sour; it's a symphony of textures and flavors, boasting perfectly fried pork morsels coated in a glossy, vibrant sauce. The contrast between the crisp exterior and the tender interior of the pork is a culinary delight, balanced perfectly by the sweet, sour, and savory notes of the sauce. Imagine the satisfying crunch with each bite, followed by a burst of flavor that leaves you wanting more. This isn't your average takeout; it's an experience.
This recipe will guide you through creating restaurant-quality Tangsuyuk in the comfort of your own kitchen. We'll walk you step-by-step through the process of achieving that perfect crispy exterior and the irresistibly delicious sauce, ensuring you achieve the same satisfying results you'd find in your favorite Korean restaurant. Get ready to elevate your cooking skills and impress your friends and family with this authentic and unforgettable dish.
Tools Needed
- mixing bowls
- wok
- paper towels
- spoon
- spatula
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients & Batter
- In a bowl, combine 1 cup potato starch and gradually add water until just moistened. Do not stir; let it rest for 1 hour. (This allows the starch to fully hydrate for a crispier result.)
- Cut pork into 2-3 inch matchsticks. Season with salt, pepper, and optional marinade and garlic.
- Roughly chop onion, carrot, and pineapple.
- Remove excess moisture from pork using paper towels. This prevents the batter from becoming soggy.
Step 2. Fry the Pork for Maximum Crispiness
- Discard the excess water from the rested batter. Gently fold the batter into the pork. Add half an egg white to help bind the mixture.
- Heat oil in a wok to 170°C (340°F). Carefully add the pork pieces one at a time, ensuring they don't stick together. Fry for 3 minutes, then remove and set aside.
- After a minute, return the pork to the hot oil and fry for another 3-4 minutes for extra crispiness. This step removes excess moisture.
Step 3. Prepare & Thicken the Sweet and Sour Sauce
- In a saucepan, combine water, sugar, vinegar, soy sauce, and oyster sauce. Bring to a boil over low heat.
- Mix 1 tablespoon of potato starch with 1 tablespoon of water. Once the sauce is bubbling, add the vegetables, then stir in the starch mixture until thickened (about 1 minute).
Step 4. Combine and Serve
- Toss the fried pork into the sauce and serve immediately.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Using potato starch creates an exceptionally crispy batter. Sweet potato or cornstarch are acceptable substitutes.
- Don't over-stir the batter; let the starch hydrate naturally for best results.
- Removing excess moisture from the pork before adding the batter is crucial for preventing soggy results.
- Fry the pork in batches to avoid overcrowding the pan and ensure even cooking.
- Don't overcook the sauce; over-boiling will make it cloudy.
Nutrition
- N/A
FAQs
1. Can I use a different type of pork for Tangsuyuk?
While pork loin or tenderloin are ideal for their leanness, you can experiment with other cuts. Just be mindful that fattier cuts may result in less crispiness.
2. How do I keep the Tangsuyuk crispy after making it?
To maintain crispiness, avoid overcrowding the pan while frying. Serve immediately, or if reheating, re-fry briefly at a high temperature to crisp it up again.
With a little practice, you'll be mastering this delicious Korean classic in no time. Enjoy the satisfying crunch and explosion of flavors that make Tangsuyuk a truly unforgettable dish. Now go forth and impress your friends and family with your newfound culinary skills!