Golden Crispy Delight: Homemade Sweet and Sour Pork (Tangsuyuk)
Golden Crispy Delight: Homemade Sweet and Sour Pork (Tangsuyuk)
Transform Your Home into a Gourmet Kitchen! Beat the Blues with Tangsuyuk the Whole Family Will Love!
Tangsuyuk is a beloved classic, enjoyed by people of all ages! Instead of ordering in, why not recreate this delicious dish at home with a healthy and generous twist? Our homemade version features a vibrant, tangy-sweet sauce loaded with fresh vegetables, paired with perfectly crispy yet tender pork. It’s a flavor explosion that will impress your entire family! Make your meals extra special with this delightful homemade Tangsuyuk.
Tangy Sweet and Sour Sauce Ingredients- 1/4 carrot, thinly julienned
- 1/2 onion, roughly chopped
- 1/4 cucumber, roughly chopped
- A small amount of wood ear mushrooms (soaked in water for 30 minutes, then roughly chopped)
- 1/2 bell pepper (use a colorful one for visual appeal!), roughly chopped
- 80ml vinegar
- 3 Tbsp soy sauce
- 8 Tbsp sugar
- 170ml water
- 2 Tbsp cornstarch (for thickening the sauce)
Crispy Coating and Tender Pork- 400g pork loin, cut into bite-sized pieces
- 1 egg (helps bind the coating and adds richness!)
- 6 Tbsp cooking oil (for the batter)
- 200g sweet potato starch
- 100g potato starch
- Water (for the starch batter, approximately 200-250ml, adjust as needed based on starch consistency)
- 400g pork loin, cut into bite-sized pieces
- 1 egg (helps bind the coating and adds richness!)
- 6 Tbsp cooking oil (for the batter)
- 200g sweet potato starch
- 100g potato starch
- Water (for the starch batter, approximately 200-250ml, adjust as needed based on starch consistency)
Cooking Instructions
Step 1
First, prepare the vegetables for your sauce. Julienne the carrot, and roughly chop the onion, cucumber, and bell pepper. For the wood ear mushrooms, soak them in warm water for about 30 minutes until softened, then chop them into bite-sized pieces. Having all your vegetables prepped makes the sauce-making process much smoother.
Step 2
Now, let’s make that delicious Tangsuyuk sauce! In a saucepan, combine the water (170ml), sugar (8 Tbsp), vinegar (80ml), and soy sauce (3 Tbsp). Bring this mixture to a boil.
Step 3
Once the sauce liquid begins to boil, add all the prepared vegetables. Stir gently to ensure the sugar dissolves completely and let the vegetables cook slightly, infusing their flavors into the sauce.
Step 4
After the sugar has dissolved and the vegetables are tender, it’s time to thicken the sauce. In a small bowl, mix the cornstarch (2 Tbsp) with a little water (about 2-3 Tbsp) to create a slurry. Gradually pour this slurry into the boiling sauce while stirring continuously until you achieve your desired consistency. Your tangy sweet and sour sauce is now ready!
Step 5
Next, we’ll prepare the crispy coating, the heart of Tangsuyuk! In a large bowl, mix the sweet potato starch (200g) and potato starch (100g). Gradually add water (around 200-250ml) and mix until well combined and no lumps remain (you might need to adjust the water amount depending on how your starch behaves). Let this mixture sit undisturbed for about 1 hour. This resting period allows the water and starch to separate, creating a perfectly starchy base for the coating. Don’t shake the bowl during this time!
Step 6
After the hour has passed, carefully pour off the clear water that has risen to the top. You want to use only the thick, white starch that has settled at the bottom. Crack in the egg (1) and add the cooking oil (6 Tbsp). Mix everything together thoroughly until you have a smooth, slightly sticky batter that will adhere beautifully to the pork.
Step 7
Add the bite-sized pork pieces to the prepared batter. Ensure each piece of pork is evenly coated with the batter. This step is crucial for achieving a consistently crispy texture when frying.
Step 8
Time to fry! Heat a generous amount of cooking oil in a deep pan or wok to 180°C (350°F). To test the oil temperature, you can dip the tip of a wooden chopstick; if small bubbles form around it, the oil is ready. Carefully add the battered pork pieces into the hot oil, ensuring not to overcrowd the pan. Fry them until they are golden brown.
Step 9
For ultimate crispiness, Tangsuyuk is best fried twice! First, fry the pork until it’s lightly golden and cooked through. Remove it from the oil and let it rest for a minute or two. Then, reheat the oil to 180°C (350°F) and fry the pork pieces again for a shorter period until they are deeply golden and extra crispy. This double-frying technique guarantees a fantastic crunchy exterior and a juicy interior. Serve immediately with the prepared sauce, either poured over the pork or as a dipping sauce. Enjoy your delicious homemade Tangsuyuk!
