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Tangsuyuk
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Tangsuyuk (Sweet and Sour Pork) - by celebrity Chef Yeo Kyungrae

Crispy Korean tangsuyuk made with double-fried pork and a glossy sweet and sour sauce with vegetables and pineapple, delivering classic Korean-Chinese takeout flavor in an easy homemade recipe.
Prep Time20 minutes
Cook Time20 minutes
resting time2 hours
Course: Main Course
Cuisine: Korean
Servings: 3 people
Author: Jennifer | Chopsticks and Flour

Ingredients

Pork & Batter

  • 12 oz pork loin (340 g)
  • 1 cup potato starch
  • 1 cup water
  • Salt and pepper to taste
  • Neutral oil for frying

Sauce

  • 270 ml water (9 oz)
  • 5 Tbsp sugar
  • 3 Tbsp soy sauce
  • 4 ½ Tbsp vinegar
  • 1 ½ Tbsp starch + 3 Tbsp water mix well

Vegetables for sauce

  • 2 slices canned pineapple cut into chunks (or standard pineapple works!)
  • ¼ carrot thinly sliced on the diagonal
  • ¼ cucumber thinly sliced on the diagonal
  • ¼ onion cut into chunks (optional)
  • 1 oz wood ear mushrooms (optional)
  • ¼ cup green peats

Instructions

Prepare the Starch Batter

  • Combine 1 cup of starch and 1 cup of water in a large bowl. Mix well and then set aside for at least 2 hours.
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  • Once settled, the starch will sink to the bottom and the water will float on top. Carefully pour off and discard the water, leaving only the thick starch paste. Set aside.

Prepare the Initial Sauce

  • Prepare the sauce vegetables. Slice the carrot and cucumber thinly, in a diagonal. Cut the pineapple into 2 inch pieces. If using, cut onions into 2 inch pieces.
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  • Prepare the Sauce Base. Mix the water, sugar, soy sauce, and vinegar in a pan. Bring to a boil on medium high heat, and add in the vegetables. Reduce to a simmer once boiling on medium low heat. Turn off the heat and set aside. The starch slurry will be added later.

Prepare and Fry the pork

  • Cut pork into 2 inch long strips and season lightly with salt and pepper.
  • Break up the reserved potato starch with your hands, massage and crumble the starch. The starch will be very hard. Add in the pork pieces and lightly massage the starch on to the pork.
    * You may think it doesn’t look right. You want pieces of the white starch sticking to the pork but it doesn’t need to be fully covered.
  • Heat oil in a deep pot or fryer to 350°F (175°C). Carefully add pork pieces in batches and fry for 3–4 minutes, or until pale golden and lightly crisp. Remove and drain on a wire rack.
    *Tip for extra crispy: while frying, use a wire rack to raise the fried pork out of the oil, and hit the frying pork pieces with a spoon. This helps break up the pork pieces and make it extra crispy. Do it about twice.
  • Fry a second time for 2 minutes until deep golden and extra crispy. Drain well.

Finish the Sauce

  • Thicken the Sauce. Bring the sauce to a simmer on medium heat, and add in the starch slurry.

To serve:

  • Poured over: For the traditional style, add the double-fried pork into the sauce pot and gently toss until evenly coated. Serve immediately.
    Dipping: Transfer sauce to a small bowl and serve alongside crispy pork for dipping. Enjoy right away.