The BEST Korean Sweet and Sour Pork! Tangsuyuk

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Mix the potato starch with enough water to cover it by about 1 inch. Stir well and leave for 5 hours or overnight until the starch settles to the bottom and the water is clear. Carefully pour off only the water and keep the starch for the batter.
2. Combine the pork, soy sauce, shaoxing wine and pepper in a large bowl and marinate for 10 minutes.
3. Preheat the frying oil to 350°F. Break up the soaked starch with a spoon, then add the beaten egg and the 2 tbsp oil and mix until the batter is like condensed milk.
4. Combine the batter with the marinated pork and mix by hand. Drop the pieces into the 350°F oil one at a time, without crowding the pot, in 2 to 3 batches. Fry for 2 to 3 minutes, or longer if the pieces are thick. Do not worry about the pale colour.
5. Remove the pork to a rack-lined baking tray and repeat with the rest. Let it cool completely before the second fry.
6. For the sauce, heat a wok over high heat with 1 tsp cooking oil, the onion, red bell pepper, cucumber and wood ear mushrooms. Stir-fry for about 1 minute.
7. Add the pineapple chunks with their juice, the chicken stock, sugar, white vinegar, lemon juice and ketchup. Stir and bring to a boil. Season to taste with a pinch of salt or 1 tsp soy sauce.
8. While stirring the boiling sauce, add the starch mixed with an equal amount of cold water. Keep the sauce warm.
9. Raise the oil to 375°F and fry the cooled pork for about 2 minutes until golden brown. Drain on the rack-lined tray.
10. Serve the sauce on the side for dipping, or pour it over the pork.

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

More recipes with

OnionEggLemonBell pepperCucumberPineapplePork loinBlack fungus