Try this easy recipe to get the crunchiest Tangsuyuk, Korean sweet & sour pork! I PROMISE. Dip or drench the pork, either way you eat it, Tangsuyuk is a crowd favorite! Don't forget to subscribe! bit.ly/3mVCq78
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TANGSUYUK - 3 Servings
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1.5 lbs Pork Shoulder - cut into 2-inch long, 1/4-inch thick strips
1 TBSP Soy Sauce
1 TBSP Shaoxing Cooking Wine
Pinch of Black Pepper
1 Cup Potato Starch
2 Cups Water
1 Egg - beaten
2 TBSP Oil
Oil for Frying, ~4 inches of oil in your pot
SWEET & SOUR SAUCE
1/4 Yellow Onion - chopped into 1" cubes
4 Wood Ear Mushrooms - (fresh or rehydrated) chopped into bite-sized pieces
1/2 Red Bell Pepper - chopped into 1" cubes
1/4 Cucumber - sliced 1/8" thick rounds
1/4 Carrot - sliced 1/8" thick rounds
1/4 Cup Pineapple Chunks
3/4 Cup Chicken Stock
1/2 Cup Sugar
1/4 Cup White Vinegar
1 TBSP Ketchup - optional
Pinch of Salt
1 TBSP Potato Starch
1 TBSP Water
INSTRUCTIONS
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BATTER
Whisk together 1 cup potato starch & 2 cups water in a large bowl.
Cover and let it sit (room temp or in the fridge) for at least 5 hours or overnight.
After 5 hours, the potato starch should have absorbed enough water and separated to the bottom of the bowl.
Slowly pour out the top layer of water.
Add half of the beaten egg to the potato starch along with 2 tbsp of oil.
Using a fork, break apart the potato starch and mix until it becomes a smooth and thick consistency - like condensed milk.
*The potato starch will be relatively hard so be careful!
PORK MARINADE
Combine the sliced pork shoulder with soy sauce, shaoxing cooking wine, and white pepper.
Marinate for 15 minutes.
FRYING THE PORK - FIRST-FRY
Heat up the frying oil in a large pot on medium-high heat for ~10 minutes until the temperature reaches 350F (176C).
Add the pork to the potato starch batter and mix thoroughly. Your hands are the best utensil for this job!
Working in batches, fry the pork for 2-3 minutes until crispy. Don't overcrowd the pot!
*Place the pork in one piece at a time to prevent them from sticking to one another.
Set aside on a wire rack to cool while we prepare the sweet & sour sauce.
Turn the fire to a bare simmer to prevent the oil from cooling down too much.
SWEET & SOUR SAUCE
In a medium saucepan, combine chicken stock, sugar, vinegar, and ketchup.
Bring to a boil on medium heat.
Add the bell peppers, carrots, cucumber, wood ear mushrooms, onions, and pineapple to the pot.
Cook for 1-2 minutes until slightly softened.
Combine 1 tbsp of potato starch with 1 tbsp water in a separate bowl and add the slurry to the pot.
Mix until the sauce has thickened. It should be thick enough to coat the back of a spoon.
Add a bit more potato starch slurry if your sauce is still watery.
Cover to keep warm while we fry the pork a second time.
FRYING THE PORK - SECOND-FRY
Turn the heat back up to medium-high until the oil reaches 375F (190C).
If your pot is big enough, fry all of the pork at once for ~3 minutes until they become super crunchy. Otherwise, work in batches.
*Move the pork often to prevent them from sticking to the bottom of the pot.
Drain the pork on a wire rack to remove excess oil for ~1 minute then plate.
DIP OR DRENCH
Drench the pork or serve the sweet & sour sauce on the side.
Serving the sauce on the side will keep the pork nice and crunchy!
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