Twice-Crispy Tangsuyuk (Sweet and Sour Pork)
Tangsuyuk (sweet and sour pork) double-fried extra crispy using settled potato starch and served with sweet and sour sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A signature dish of seasoned pork coated in settled potato starch batter and double-fried until extra crispy. Served with a classic sweet and sour sauce, it makes a wonderful snack or pairing with drinks.
- Servings
- 4 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork400 g (tenderloin or loin)
- Onion1/2
- Cucumber1/2
- Green, yellow, and red bell peppers1/3 each
Pork marinade
- Regular soy sauce (jin-ganjang)1 tbsp
- Mirin (cooking rice wine) (or cheongju (Korean rice wine))2 tbsp
- Ground black pepper0.5 tsp
- Ginger powder0.5 tsp
- Minced garlic1 tsp
Batter
- Potato starch1 cup
- Water1 cup
- Egg1
Sweet and sour sauce
- Water1.5 cups
- Regular soy sauce (jin-ganjang)2 tbsp
- Oyster sauce1 tbsp
- Vinegar4 tbsp
- Sugar3 tbsp
- Toasted sesame oil1 tsp
- Potato starch slurry2-3 tbsp
- It takes about 2 hours or more for the potato starch sediment to settle.
- Prepare whatever vegetables you have in the fridge and cut them into large pieces. (Try using carrots, wood ear mushrooms, and more.)
- Season the pork and let it marinate for about 30 minutes.
Steps
1. When making tangsuyuk, first mix 1 cup potato starch and 1 cup water.
It takes about 2 hours or more for the potato starch sediment to settle.
Later, simply pour off the clear water on top and use only the settled starch at the bottom for the batter.
2. Prepare whatever vegetables you have in the fridge and cut them into large pieces. (Try using carrots, wood ear mushrooms, and more.)
3. Prepare pork tenderloin or loin, trim away all the fat, and slice into pieces 2 cm wide and 4 cm long.
4. Add 1 tbsp regular soy sauce (jin-ganjang), 2 tbsp mirin (cooking rice wine) or cheongju, 0.5 tsp ground black pepper, 0.5 tsp ginger powder, and 1 tsp minced garlic to the pork and season it. Let it marinate for about 30 minutes.
5. Add the settled potato starch and 1 egg to the seasoned pork and mix thoroughly by hand.
(If you knead the batter using only egg white, the fried pork will have a lighter color. I used 1 whole egg, so it came out a little darker.)
6. Fry the pork in oil. The right temperature (180°C) is when a drop of batter sinks and immediately floats back up.
7. Fry once, remove from the oil, and then fry once more.
8. Mix together all the sweet and sour sauce ingredients except the potato starch slurry and toasted sesame oil.
(These days ketchup is often used in sweet and sour sauce; feel free to add ketchup according to your taste and adjust the amount of soy sauce.)
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9. Heat a pan with cooking oil, add all the vegetables, and stir-fry briefly.
10. Pour in the water and sweet and sour sauce, and once it comes to a quick boil...
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11. Swirl in the potato starch slurry little by little while bringing it to a simmer.
12. Once it reaches the right thickness, finish by stirring in the toasted sesame oil.
Place the fried pork on a plate and pour the sauce over top to finish.
Ppunwife's tips
- If you mix the batter using only egg white, the fried pork will have a lighter color.
- The right temperature (180°C) is reached when a drop of batter sinks and immediately floats back up.
- Fry once, remove from the oil, and then fry once more.
- These days ketchup is often used in sweet and sour sauce; feel free to add ketchup to taste and adjust the amount of soy sauce accordingly.
FAQ
How do you prepare the settled potato starch used for the batter?
Mix equal parts potato starch and water, let it sit for at least 2 hours to settle, pour off the clear water on top, and use only the starch sediment left at the bottom.
How can I make the batter look lighter in color?
If you use only egg white instead of a whole egg when mixing the batter with the pork, the fried pork will have a visibly lighter color.
How do you check if the oil temperature is right for frying the meat?
When a drop of batter falls into the oil, sinks to the bottom, and immediately floats back up, the oil is at an ideal temperature of about 180°C.
Can I add ketchup to the sauce?
You can add ketchup to suit your taste; simply adjust the amount of soy sauce accordingly.
