Korean Sweet and Sour Pork (Tangsuyuk)
Pork strips fried twice in a potato starch coating, with a tangy vegetable sauce on the side.
- Prep
- 75 min
- Cook
- 20 min
Scale the recipe
Ingredients
- Pork loin Weigh raw after trimming the outer fat.
- 250 g
- Carrot
- 35 g
- Onion
- 50 g
- Cucumber
- 45 g
- Potato starch For the coating
- 100 g
- Water For soaking the starch
- 1 C
- Egg white For a fraction, beat first and measure out what you need.
- 1 piece
- Neutral frying oil Use about 3 cm of oil in a deep pot, filling at most one-third. Fry larger portions in batches.
- to taste
Seasonings
- Fine salt
- 1/6 T
- Water For the sauce base
- 1 C
- Sugar
- 3 T
- Rice vinegar
- 2 T
- Brewed soy sauce
- 1 T
- Potato starch For the slurry to thicken the sauce
- 1 T
- Water For the slurry to thicken the sauce
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Let the potato starch settle
Stir potato starch 100 g into water 1 C and refrigerate for 1 hour to settle.
-
Cut and season the pork
Cut pork loin 250 g into thin, bite-size strips and season with salt 1/6 T.
-
Coat with the starch batter
Pour off the water, blend the settled starch with egg white 1 piece and coat the pork.
-
Preheat the frying oil
Heat about 3 cm of oil in a deep pot to 165°C.
-
Fry the first time
Fry a few strips at a time until lightly golden and lift onto a rack.
-
Fry the second time
Reheat the oil to 175°C and fry again in batches until crisp. Keep the thickest piece at or above 75°C in the centre for 1 minute.
-
Mix the starch and cold water
Stir together potato starch 1 T and cold water 2 T.
-
Boil the sauce with the vegetables
Bring water 1 C, sugar 3 T, rice vinegar 2 T, soy sauce 1 T, sliced carrot 35 g and onion 50 g to a boil.
-
Simmer until the sauce thickens
Stir the slurry again and add it to thicken the sauce. Turn off the heat and add thinly sliced cucumber 45 g.
-
Serve the sauce separately
Drain the fried pork on a clean wire rack and move it to a plate. Serve the sauce in a separate bowl for dipping.
