Sweet and Sour Pork (Tangsuyuk)

By Seonkyoung Longest · 90 min

Ingredients

Instructions

1. Check the starch soaked for 5 hours: once the water has fully separated and the starch has settled, pour off the clear water carefully and keep the starch. Break up the hardened starch with a spoon and set aside.
2. In a large bowl, combine the pork with 1 Tablespoon soy sauce and the Shaoxing wine. Marinate for 10 minutes.
3. Mix the beaten egg into the marinated pork. Add the soaked starch little by little, breaking it up with your hand, until every piece of pork is evenly coated.
4. Heat oil to 350°F (175°C). Deep fry the onion for 30 seconds, then transfer to a wok or large saucepan for the sauce. Fry the bell peppers and cucumber the same way and add them to the pan.
5. Let the oil return to 350°F (175°C). Fry the pork in 2 or 3 batches, without crowding, for 2 to 3 minutes until cooked three-quarters through but not golden. Drain on a paper towel-lined rack and let cool completely.
6. For the sauce, bring the chicken stock, pineapple juice, vinegar, the remaining 1 Tablespoon soy sauce and the lemon juice to a boil in the pan with the fried vegetables over medium-high heat.
7. Mix the cornstarch with the remaining 1 Tablespoon pineapple juice until smooth. Stir it into the boiling sauce; it will thicken quickly. Stir in the pineapple chunks, then remove from heat.
8. Heat oil to 375°F (190°C). Fry the cooled pork a second time for about 2 minutes until deep golden brown. Drain on a paper towel-lined rack.
9. Serve the pork with the sauce either tossed in or poured over. Keep them separate if not serving right away.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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OnionEggLemonBell pepperCucumberPineapplePork loin