Crispy Homemade Tangsuyuk (Sweet and Sour Pork)
Crispy Homemade Tangsuyuk (Sweet and Sour Pork)
A Special Treat: Master the Art of Homemade Tangsuyuk with Sweet and Tangy Sauce
Traveling abroad often reveals how many dishes we believe to be local specialties have actually evolved or were introduced and adapted in different cultures. Chinese cuisine, in particular, shows noticeable differences between its authentic form and the versions commonly found in Korean Chinese restaurants. Dishes like Jjamppong, with its spicy broth and noodles, feel very Koreanized. The truly authentic Chinese dishes are often found among the more premium single-dish menus. Among these, Tangsuyuk, a favorite due to its reasonable price and generous portion size, is a delightful dish that whets the appetite with its crispy fried pork and sweet and sour sauce. Known as ‘Tang Cu Rou’ in China and ‘Sweet and Sour Pork’ in North America, this beloved dish is enjoyed worldwide. Today, we’ll guide you through making Tangsuyuk at home, complete with a homemade sauce, for an even more satisfying and crispy experience.
Main Ingredients- Pork Loin 200g
- Onion 1/2
- Jalapeño Pepper 1 (adjust to spice preference)
- Carrot 1/3
- Cooking Oil 500mL (for frying)
- Cooking Oil 1 Tbsp (for sauce)
- Cornstarch (or Potato Starch) 2 Tbsp
- Water 2 Tbsp (for diluting starch)
Pork Marinade Ingredients- Soy Sauce 1 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Minced Garlic 1 Tbsp
- Minced Ginger 1 tsp
- Black Pepper 1/3 tsp
- Cornstarch 200g
- Frying Mix (or All-Purpose Flour + Baking Powder) 200g
- Water 200mL
Sweet and Sour Sauce Ingredients- Vinegar 150mL
- Water 100mL
- Sugar 8 Tbsp
- Honey 2 Tbsp
- Soy Sauce 2 Tbsp
- Salt 1 tsp
- Soy Sauce 1 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Minced Garlic 1 Tbsp
- Minced Ginger 1 tsp
- Black Pepper 1/3 tsp
- Cornstarch 200g
- Frying Mix (or All-Purpose Flour + Baking Powder) 200g
- Water 200mL
Sweet and Sour Sauce Ingredients- Vinegar 150mL
- Water 100mL
- Sugar 8 Tbsp
- Honey 2 Tbsp
- Soy Sauce 2 Tbsp
- Salt 1 tsp
Cooking Instructions
Step 1
First, let’s prepare the star of our Tangsuyuk: the pork loin. Pork loin is a great choice because it’s tender with just the right amount of fat, ensuring a non-greasy and delicious fried result. Ask your butcher to cut it for Tangsuyuk, or if you’re doing it yourself, aim for pieces about 2cm x 5cm. Now, let’s marinate the pork. In a bowl, combine the pork with 1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp minced garlic, 1 tsp minced ginger, and 1/3 tsp black pepper. Gently mix to coat. Then, add 200g cornstarch, 200g frying mix, and 200mL water. Mix well until the pork is evenly coated with the batter, ensuring there are no clumps. Cover the bowl and refrigerate the marinated pork while you prepare the other ingredients. This resting period allows the flavors to meld and helps the coating become extra crispy when fried.
Step 2
Next, we’ll prepare the vegetables for the sweet and sour sauce. Slice the carrot thinly on the diagonal, about 0.4cm thick. Cut the onion into similar-sized slices. Slice the jalapeño pepper diagonally, just like the carrot. I’m using jalapeño for a touch of heat that cuts through the richness of the fried dish, making it cleaner on the palate. If you prefer a milder flavor or are making this for children, feel free to substitute with bell peppers or pimientos. Having the vegetables prepped makes assembling the sauce much quicker.
Step 3
The sweet and sour sauce is crucial for Tangsuyuk’s signature taste! In a saucepan, combine 150mL vinegar, 100mL water, 8 Tbsp sugar, 2 Tbsp honey, 2 Tbsp soy sauce, and 1 tsp salt. Whisk everything together. You can adjust the sugar to your liking, or add a bit more honey for a richer, more complex flavor. While water or corn syrup can be substitutes, honey adds a delightful aroma and elevates the sauce’s profile. In a separate small bowl, mix 2 Tbsp cornstarch with 2 Tbsp water to create a slurry for thickening the sauce later. Ensure it’s well combined.
Step 4
Now, it’s time to fry the pork! Pour about 500mL of cooking oil into a pot and heat it over medium-high heat for about 5 minutes. A simple way to test the oil temperature: drop a few grains of coarse salt into the oil. If they sizzle and pop up immediately (‘tadak~’), the oil is ready. Before frying, give the battered pork a quick stir to ensure the coating is loose and not clumped. Carefully add the pork pieces to the hot oil, one by one. Avoid overcrowding the pot; this is crucial for achieving crispiness. Overcrowding lowers the oil temperature, leading to soggy batter and unevenly cooked meat. It’s better to fry in small batches, even if it takes a bit longer.
Step 5
About a minute after adding the pork, gently stir the pieces with wooden chopsticks to prevent them from sticking together. Fry for about 4 minutes until lightly golden brown. This is the first fry. Remove the pork from the oil and drain on paper towels. Now, increase the heat back to medium-high and let the oil get hot again for about 2 minutes. This second heating is key for extra crispiness. Carefully return the partially fried pork to the hot oil and fry for another 2 minutes until deeply golden and crisp. You’ll notice the texture becoming significantly crunchier. Drain again on paper towels to remove any excess oil. The result? Perfectly crisp Tangsuyuk pieces!
Step 6
All that’s left is to add the delicious sauce! In a clean pan, heat 1 Tbsp of cooking oil over medium-high heat. Add the prepared carrots, onions, and jalapeños, and stir-fry for about 2 minutes until they are tender-crisp. Pour in all the prepared sauce ingredients and bring to a simmer. Once the sauce is bubbling, gradually add the cornstarch slurry (about 2-3 additions), stirring constantly, until you reach your desired sauce consistency. Be patient and adjust the thickness slowly. And there you have it – a wonderfully sweet and tangy Tangsuyuk sauce! Serve immediately with your crispy fried pork for a truly satisfying meal.
