Crispy Homemade Tangsuyuk: Just Like Your Favorite Chinese Restaurant!
Crispy Homemade Tangsuyuk: Just Like Your Favorite Chinese Restaurant!
Recreate Authentic Chinese Restaurant Tangsuyuk at Home: The Golden Recipe Revealed!
Introducing a homemade Tangsuyuk recipe that perfectly replicates the beloved taste of Chinese restaurant sweet and sour pork. Enjoy the delightful combination of crispy fried pork and fresh, crunchy vegetables right in your own kitchen.
Main Ingredients- Pork for Tangsuyuk (sliced), 350g
- Bell Pepper 1/3 (red, yellow, or your preference)
- Carrot 1/4
- Onion 1/4
- Canned Pineapple Slices 1 (optional, about 2-3cm pieces)
Batter (Starch Slurry)- Potato Starch or Corn Starch 2 Tbsp
- Water 4 Tbsp
Pork Marinade & Coating- Soy Sauce 1 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Salt, a pinch (approx. 1/4 tsp)
- Black Pepper, a pinch
- Sesame Oil 1 tsp
- Egg 1
- Starch (for coating) 3 Tbsp (add just before frying)
Sweet and Sour Sauce- Water 1 cup (200ml)
- Soy Sauce 1.5 Tbsp
- Vinegar 2 Tbsp
- Sugar 3 Tbsp
- Cooking Oil 1 Tbsp
- Potato Starch or Corn Starch 2 Tbsp
- Water 4 Tbsp
Pork Marinade & Coating- Soy Sauce 1 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Salt, a pinch (approx. 1/4 tsp)
- Black Pepper, a pinch
- Sesame Oil 1 tsp
- Egg 1
- Starch (for coating) 3 Tbsp (add just before frying)
Sweet and Sour Sauce- Water 1 cup (200ml)
- Soy Sauce 1.5 Tbsp
- Vinegar 2 Tbsp
- Sugar 3 Tbsp
- Cooking Oil 1 Tbsp
- Water 1 cup (200ml)
- Soy Sauce 1.5 Tbsp
- Vinegar 2 Tbsp
- Sugar 3 Tbsp
- Cooking Oil 1 Tbsp
Cooking Instructions
Step 1
Before you begin, gather all your ingredients. It’s convenient to buy pre-sliced pork for Tangsuyuk; cuts with a good balance of lean meat and fat work best. Canned pineapple adds a sweet and tangy flavor, but don’t use too much or the sauce can become overly sweet. Adjust the amount to your liking or omit it if preferred. I like using bell peppers for their sweetness, but you can substitute with green peppers if you prefer a slightly more classic flavor. For added texture, you can rehydrate and add dried wood ear mushrooms if you enjoy them.
Step 2
Marinate the Pork: In a bowl, combine the pork slices with soy sauce, cooking wine, salt, pepper, and sesame oil. Gently mix with your hands until the pork is evenly coated. Note: we will add the starch for the batter just before frying.
Step 3
Add Egg for Tenderness: Crack one egg into the marinated pork and mix well. The egg will help tenderize the meat and ensure the coating adheres beautifully. For now, let it marinate; the starch will be added later.
Step 4
Prepare Vegetables and Sauce/Starch Slurry: Slice the carrot into roughly 1cm thick pieces. Cut the onion and bell pepper into bite-sized cubes. In a small bowl, whisk together all the sauce ingredients (water, soy sauce, vinegar, sugar, cooking oil) until well combined. In another small bowl, mix 2 Tbsp of starch with 4 Tbsp of water until smooth to create the starch slurry for thickening the sauce. Having these components ready will make the frying process much smoother.
Step 5
Coat and Fry the Pork (First Fry): Add the 3 Tbsp of starch to the marinated pork and mix thoroughly until a sticky coating forms. Separate any clumps so each piece is well-coated. Heat your frying oil to about 170-180°C (340-355°F). Carefully add the coated pork pieces to the hot oil, ensuring they don’t touch each other to prevent sticking. Tip: Holding a piece of pork by its edge and gently lowering it into the oil by laying it flat can help prevent it from curling and reduce oil splattering.
Step 6
First Fry Completion: Fry the pork for about 2-3 minutes, until the coating turns opaque and firm. Remove the pork from the oil and let it drain on a wire rack.
Step 7
Second Fry for Crispiness: Reheat the oil to a slightly higher temperature, around 180-190°C (355-375°F). Return the pork pieces to the hot oil and fry for another 1-2 minutes. This double-frying technique ensures an extra crispy exterior while keeping the inside tender and juicy. Once golden brown and wonderfully crisp, remove the pork and drain any excess oil. You can even enjoy these crispy pieces on their own – they’re delicious!
Step 8
Sauté the Sauce Vegetables: In a clean pan, heat 1 Tbsp of cooking oil over medium-high heat. Add the prepared onion, bell pepper, and carrot. Stir-fry quickly until the vegetables are tender-crisp, retaining some of their crunch.
Step 9
Cook the Sauce: Pour the pre-mixed sauce ingredients and the pineapple (if using) into the pan with the sautéed vegetables. Bring the mixture to a boil over medium-high heat. Once boiling, continue to simmer for about 5 minutes, allowing the vegetables to soften slightly.
Step 10
Thicken the Sauce: While the sauce is simmering, give your prepared starch slurry a good stir, as the starch tends to settle. Gradually pour the slurry into the boiling sauce, stirring constantly, until you reach your desired sauce consistency. It’s best to add it a little at a time to avoid making the sauce too thick.
Step 11
Sauce Perfection: Once the sauce has thickened to a glossy, coating consistency, stop adding the slurry and let it simmer for another minute to set. Your delicious Tangsuyuk sauce is now ready.
Step 12
Serve Your Way (Dipping or Pouring): Our family enjoys Tangsuyuk ‘dipping-style’ (jjukmuk), so we serve the crispy pork and the sauce separately. This method allows you to enjoy the maximum crispiness of the fried pork. If you prefer the ‘pouring-style’ (bummuk), simply pour the hot sauce over the fried pork.
Step 13
Enjoy Your Homemade Feast: Dip the warm, crispy pork into the sweet and tangy sauce, accompanied by the fresh vegetables, for a restaurant-quality Chinese meal at home. Freshly made Tangsuyuk is always warmer and more delicious than takeout! Enjoy your meal!
