Crispy and Juicy Homemade Tangsuyuk
Taste So Good, Even in America! Easy Homemade Tangsuyuk Recipe (Chuseok Holiday Food Recommendation)
It’s hard to find Tangsuyuk that perfectly matches our taste buds, even when living abroad! That’s why I’ve perfected this recipe over 10 years of making it at home. Enjoy the perfect harmony of crispy on the outside, juicy on the inside fried pork and a sweet and sour special sauce. Today, your home becomes the best Chinese restaurant!
Tangsuyuk Ingredients
- Pork neck 700g
- 1 Tbsp minced garlic
- Pinch of black pepper
- 2 Tbsp cooking wine (to remove gamey smell)
- 1/2 tsp salt
- 3 Tbsp starch (for coating)
- 6 Tbsp starch (for batter)
- 18 Tbsp water (for batter)
- Plenty of cooking oil
Tangsuyuk Sauce Ingredients
- 600ml (3 cups) water
- 4 Tbsp soy sauce
- 12 Tbsp sugar
- 8 Tbsp vinegar
- Starch slurry for thickening (3 Tbsp starch + 6 Tbsp water)
- Vegetables (onion, bell peppers, etc., as desired)
- 600ml (3 cups) water
- 4 Tbsp soy sauce
- 12 Tbsp sugar
- 8 Tbsp vinegar
- Starch slurry for thickening (3 Tbsp starch + 6 Tbsp water)
- Vegetables (onion, bell peppers, etc., as desired)
Cooking Instructions
Step 1
First, prepare 700g of pork neck, the star of Tangsuyuk. Cut it into bite-sized pieces. Then, season it by gently massaging in 1 Tbsp of minced garlic (essential for removing gamey odors), a pinch of black pepper, 2 Tbsp of cooking wine, and 1/2 tsp of salt. Let it marinate briefly so the flavors penetrate the meat.
Step 2
Add 3 Tbsp of starch to the marinated pork and massage it in again. This step helps the coating adhere better to the meat, contributing to a crispier texture.
Step 3
Now, let’s make the batter. In a large bowl, combine 6 Tbsp of starch with 18 Tbsp of water and mix well until smooth, forming a starch slurry. Pour this mixture over the marinated pork and toss thoroughly to coat each piece evenly.
Step 4
This is what the coated pork looks like. The starch batter evenly coats the surface of the meat, promising a satisfying crunch when fried.
Step 5
Pour a generous amount of cooking oil into a deep pot or wok and heat it over high heat. Once the oil is hot, carefully add the coated pork pieces. Fry them over high heat initially to set the coating, then reduce the heat to medium-low to ensure the pork cooks through without burning the exterior. The fried pork will float lightly to the surface when it’s cooked.
Step 6
Remove the first batch of fried pork from the oil and let it cool slightly. This allows moisture to evaporate from the coating, making it even crispier.
Step 7
For an extra crispy Tangsuyuk, we’ll fry it a second time. Reheat the oil to a higher temperature, then quickly fry the cooled pork pieces for about 1-2 minutes. Double-frying results in a superior crispiness and helps render out excess oil for a cleaner taste.
Step 8
While the pork is frying, prepare the delicious Tangsuyuk sauce on another burner. Pour 600ml (3 cups) of water into a saucepan. Add 4 Tbsp of soy sauce, 12 Tbsp of sugar, and 8 Tbsp of vinegar. Chop your desired vegetables (such as onion, bell peppers) into bite-sized pieces and add them to the sauce. Feel free to adjust the sweet and sour ratio to your preference.
Step 9
Bring all the sauce ingredients to a boil. To achieve the desired thickness, gradually whisk in the starch slurry (3 Tbsp starch mixed with 6 Tbsp water) until the sauce reaches your preferred consistency. Be careful not to make it too thick. Once the sauce is smooth and slightly thickened, turn off the heat.
Step 10
Arrange the golden and crispy double-fried pork pieces attractively in a serving dish.
Step 11
Serve the warm Tangsuyuk sauce alongside. You can serve the sauce separately for dippers or pour it over the pork to satisfy both ‘dipping’ (jjeok-meok) and ‘drizzling’ (bu-meok) preferences.
Step 12
Look at the beautiful colors of the sauce! Pouring some sauce around the edges of the dish not only enhances the presentation but also allows the flavors to meld naturally as you eat. This Tangsuyuk, with portions for both dippers and drippers, is designed for everyone’s enjoyment!
Step 13
While the colorful bell peppers add vibrancy, the absence of bok choy makes it feel slightly incomplete. Adding a variety of colorful vegetables will make your Tangsuyuk even more visually appealing.
Step 14
The pork is unbelievably crispy on the outside and incredibly juicy on the inside, perfectly complemented by the savory and tangy Tangsuyuk sauce. It’s a feast for the eyes that will make your mouth water!
Step 15
The texture of the coating, gently softened by the sauce, melts in your mouth, offering a delightful tenderness. Experience the true essence of ‘crispy outside, moist inside’.
Step 16
For those who enjoy a little kick, dipping the pork into a soy sauce mixture with a pinch of chili flakes offers another layer of flavor complexity. The subtle spiciness cuts through any richness and enhances the overall taste.
Step 17
On a sunny day, sharing freshly fried Tangsuyuk with my husband feels like a special occasion. Even my husband, a strict ‘dipper’, exclaimed, ‘This place has amazing Tangsuyuk!’ after dipping his pork generously into the sauce. Sharing delicious meals like this with loved ones is the greatest joy for me, the ‘kitchen-playing auntie’.
