Crispy Homemade Sweet and Sour Pork (Tangsu-yuk)
Crispy Homemade Sweet and Sour Pork (Tangsu-yuk)
DIY Tangsu-yuk with Sauce: Perfect for a Home Feast!
Craving delicious Tangsu-yuk but don’t want to go out? Try making it at home! This recipe breaks down the process into simple steps, making it surprisingly easy to achieve that perfect crispy exterior and tender interior. Perfect for a special occasion or a delightful weeknight meal!
Tangsu-yuk (Pork)- Pork (tenderloin or sirloin) 1근 (approx. 600g)
- Potato starch 3 cups (approx. 300g)
- Minced garlic 1 Tbsp
- Pepper to taste
- Mirin (rice wine) 2 Tbsp
Tangsu-yuk Sauce- Fruit cocktail 1 can (including syrup)
- Soy sauce (to taste)
- Vinegar (to taste)
- Zucchini 1/4 medium (diced small)
- Onion 1/4 medium (diced small)
- Sugar (to taste)
- Water (for starch slurry)
- Fruit cocktail 1 can (including syrup)
- Soy sauce (to taste)
- Vinegar (to taste)
- Zucchini 1/4 medium (diced small)
- Onion 1/4 medium (diced small)
- Sugar (to taste)
- Water (for starch slurry)
Cooking Instructions
Step 1
First, let’s prepare the starch base for our crispy coating. In a bowl, combine 3 cups of potato starch with 3 cups of water. Let it sit for about 30 minutes. You’ll notice the starch and water separating, with clear water on top and a thick white layer of starch at the bottom.
Step 2
Carefully pour off the separated water. We’ll be using only the thick, settled starch at the bottom. This concentrated starch is the secret to achieving that perfectly crisp Tangsu-yuk.
Step 3
Cut the pork into bite-sized pieces (about 2-3 cm). Place them in a bowl and add 1 Tbsp minced garlic, a pinch of pepper, and 2 Tbsp of mirin. Mix well and let it marinate for about 10 minutes to tenderize the pork and remove any gamey odor. Now, generously pour the prepared starch mixture over the marinated pork, ensuring each piece is coated. Mix until the pork is evenly coated with a white layer of starch. It’s important that the starch coats the meat smoothly without clumping.
Step 4
When mixing the pork with the starch slurry, it might seem like it’s not combining well at first. Don’t worry! Gently knead the mixture with your hands. The starch will gradually become sticky and adhere beautifully to the pork, creating an even coating. Keep mixing until there are no lumps and every piece is well-coated.
Step 5
Heat a generous amount of cooking oil in a deep pot or wok to about 170°C (340°F). To test the oil temperature, dip a wooden chopstick into the oil; if small bubbles rise around it, the oil is ready. Carefully add the starch-coated pork pieces to the hot oil, making sure they don’t stick together. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy pork. Fry in batches if necessary.
Step 6
Once the Tangsu-yuk is lightly golden, remove it from the oil using a slotted spoon or sieve and place it on a wire rack to drain excess oil. Let it cool slightly. This first frying and cooling step is crucial for achieving maximum crispiness. For the second fry, increase the heat slightly and fry the pieces again for a shorter time until they are deeply golden brown and extra crispy. This double-frying technique ensures a delightful crunch.
Step 7
Now, let’s make the delicious sauce! In a saucepan, combine the canned fruit cocktail (including its syrup), diced zucchini, and diced onion. Bring to a gentle simmer and cook until the vegetables soften and the flavors meld. Taste as you go and season with soy sauce, vinegar, and sugar to achieve your desired balance of sweet and sour. For the final touch, prepare a slurry by mixing equal parts water and starch. Gradually whisk this slurry into the simmering sauce until it thickens to a glossy consistency. Add the slurry slowly while stirring to prevent lumps and achieve a smooth, beautiful sauce.
