Crispy and Tender Tangsuyuk (Sweet and Sour Pork)
Crispy and Tender Tangsuyuk (Sweet and Sour Pork)
The Secret to Crispy Tangsuyuk with a Coating That Never Peels Off
With the kids on vacation, I wanted to make something special for them, so I decided to try making Tangsuyuk! ^^ I’ll show you how to achieve a perfect crispy exterior and juicy interior, and most importantly, a secret batter that ensures the coating sticks to the meat without peeling off. Enjoy delicious Tangsuyuk at home that rivals your favorite restaurant!
Main Ingredients- Pork loin 600g
- Carrot 1/3
- Apple 1/2
- Onion 1/2
- Potato starch or cornstarch 1.5 cups
- Water 1.5 cups
- Cooking oil, for frying
- Salt, to taste
- Pepper, to taste
Meat Tenderizing & Odor Removal- Water 2 cups
- Baking soda 1 Tbsp
- Sugar 1 Tbsp
- Soju 2 Tbsp
Sweet and Sour Tangsuyuk Sauce- Water 1.5 cups
- Vinegar 4 Tbsp
- Soy sauce 2 Tbsp
- Sugar 6 Tbsp
- Slurry (2 Tbsp water + 1 Tbsp potato starch)
- Water 2 cups
- Baking soda 1 Tbsp
- Sugar 1 Tbsp
- Soju 2 Tbsp
Sweet and Sour Tangsuyuk Sauce- Water 1.5 cups
- Vinegar 4 Tbsp
- Soy sauce 2 Tbsp
- Sugar 6 Tbsp
- Slurry (2 Tbsp water + 1 Tbsp potato starch)
Cooking Instructions
Step 1
Cut the pork loin (600g) into pieces about 2cm thick. In a bowl, combine 2 cups of water, 1 Tbsp of baking soda, 1 Tbsp of sugar, and 2 Tbsp of soju, and mix well. Soak the pork in this mixture for 20 minutes to tenderize it and remove any gamey odors. After 20 minutes, remove the pork and rinse it lightly under cold water.
Step 2
This is the key to a perfect Tangsuyuk coating! Mix potato starch and cornstarch in equal parts for a total of 1.5 cups. Place the starch mixture in a large bowl and add 1.5 cups of water. Let it sit undisturbed for at least 40 minutes so that the starch and water separate. This separation is crucial for a coating that doesn’t peel off. After waiting, carefully pour off the clear water from the top, leaving only the settled starch sediment at the bottom.
Step 3
Let’s make the delicious Tangsuyuk sauce in advance. In a pot, combine 1.5 cups of water, 4 Tbsp of vinegar, 2 Tbsp of soy sauce, and 6 Tbsp of sugar. Bring to a boil over high heat. Once boiling, add thinly sliced apple and carrot, and cook for 2-3 minutes. Finally, add thinly sliced onion and simmer briefly. Prepare the slurry by mixing 2 Tbsp of water with 1 Tbsp of potato starch. Gradually add the slurry to the sauce while stirring until it reaches your desired thickness. Remove from heat and set aside.
Step 4
Gently rinse the soaked pork pieces and pat them thoroughly dry with paper towels. Ensuring the pork is completely dry is essential to prevent oil splattering and to help the coating adhere properly. Cut the pork into bite-sized pieces (about 3-4cm) and season lightly with salt and pepper.
Step 5
Return to the bowl with the starch sediment prepared in step 1. After standing, the starch and water will have separated, with clear water on top. Carefully pour off this clear water, retaining only the white starch sediment at the bottom.
Step 6
First, add 2 Tbsp of potato starch to the dried and seasoned pork and toss to lightly coat each piece. This initial coating helps the main batter adhere better. Next, add 1 Tbsp of cooking oil to the reserved starch sediment and mix well. Then, add the lightly coated pork pieces to this mixture and gently knead with your hands to ensure the starch thoroughly coats the meat. Aim for an even, not overly thick, coating. This method ensures the batter will stick well during frying.
Step 7
Heat a generous amount of cooking oil in a deep pot to 170-180°C (338-356°F). (You can test the temperature by inserting a wooden chopstick; if small bubbles form around it, the oil is ready). Carefully add the coated pork pieces to the hot oil, being careful not to overcrowd the pot, as this can lower the oil temperature and result in soggy Tangsuyuk. Fry in batches until golden brown and crispy. Once fried, remove the Tangsuyuk with a slotted spoon to drain excess oil, and serve immediately with the prepared sweet and sour sauce!
