Crispy & Juicy! Homemade Tangsuyuk Perfection
Crispy & Juicy! Homemade Tangsuyuk Perfection
Master the Art of Crispy Tangsuyuk with a Sweet and Sour Ketchup-Based Sauce – Your Ultimate Home Recipe Guide
Wondering what to make for dinner tonight? I’m craving Tangsuyuk – perfectly fried crispy pork with a delightful sweet and sour sauce! This recipe will guide you step-by-step to achieve that restaurant-quality crunch at home. We’ll cover everything from preparing the pork and mastering the crispy batter, to the secret of double-frying for ultimate crispiness, and crafting a balanced ketchup-based sauce. Get ready to impress your family and friends with this delicious dish!
Pork Marinade Ingredients for Perfect Tangsuyuk- Pork loin 270g (cut into bite-sized pieces)
- Cooking wine or Mirin 1 Tbsp (essential for removing gamey odor!)
- Whole peppercorns, a pinch (enhances the natural pork flavor)
- Salted seasoning powder (or regular salt) 0.3 Tbsp (adjust to your taste)
- Frying powder 2 Tbsp (a light coating to help the main batter adhere better)
- Cooking oil, ample amount (enough to deep-fry the pork)
The Secret to Crispy Perfection: Tangsuyuk Batter- Frying powder 100g (the foundation for crispiness!)
- Potato starch 40g (for extra crispiness and a nutty flavor!)
- Chicken stock powder 0.5 Tbsp (to elevate the taste!)
- Cooking oil 1 Tbsp (adds richness and color to the batter)
- Ice cubes 3-4 (keeps the batter cold for maximum crispiness!)
Flavor Explosion: Tangsuyuk Sauce Ingredients- Cabbage 1 handful (for crunch and sweetness)
- Carrot, a small amount (for color and sweetness)
- Cucumber, a small amount (for freshness and crunch, optional)
- Water 250ml (base for the sauce consistency)
- Vinegar 12g (the key to its tanginess!)
- Sugar 30g (balances the sourness with sweetness)
- Ketchup 50g (for rich tomato flavor and umami)
- Soy sauce 10g (adds depth and aroma)
- Potato starch 2 Tbsp (mixed with water to thicken the sauce)
- Frying powder 100g (the foundation for crispiness!)
- Potato starch 40g (for extra crispiness and a nutty flavor!)
- Chicken stock powder 0.5 Tbsp (to elevate the taste!)
- Cooking oil 1 Tbsp (adds richness and color to the batter)
- Ice cubes 3-4 (keeps the batter cold for maximum crispiness!)
Flavor Explosion: Tangsuyuk Sauce Ingredients- Cabbage 1 handful (for crunch and sweetness)
- Carrot, a small amount (for color and sweetness)
- Cucumber, a small amount (for freshness and crunch, optional)
- Water 250ml (base for the sauce consistency)
- Vinegar 12g (the key to its tanginess!)
- Sugar 30g (balances the sourness with sweetness)
- Ketchup 50g (for rich tomato flavor and umami)
- Soy sauce 10g (adds depth and aroma)
- Potato starch 2 Tbsp (mixed with water to thicken the sauce)
Cooking Instructions
Step 1
First, let’s prepare the star of our Tangsuyuk: the pork loin. Cut it into uniform, bite-sized pieces, about 1 to 1.5 cm thick. In a bowl, add the pork pieces and marinate them with 1 Tbsp of cooking wine (or Mirin) to tenderize and remove any gamey smell, a pinch of whole peppercorns for aroma, and 0.3 Tbsp of salted seasoning powder (or regular salt). Gently mix everything together and let it marinate for at least 10 minutes to allow the flavors to penetrate the meat.
Step 2
Now, let’s make the crispy batter – the soul of Tangsuyuk! In a mixing bowl, combine 100g of frying powder and 40g of potato starch. Stir them well. Add 0.5 Tbsp of chicken stock powder for an extra flavor boost and 1 Tbsp of cooking oil. The secret to extra crispiness is to add 3-4 ice cubes and gradually mix with cold water until you have a batter that is not too thick, but flows smoothly when poured. Keeping the batter cold is crucial for achieving a super crispy texture.
Step 3
To ensure the batter adheres perfectly, we’ll give the marinated pork a light coating. Place the marinated pork loin into a resealable bag or a container. Add 2 Tbsp of frying powder. Seal the bag tightly and shake well to evenly coat each piece of pork. This light dusting of frying powder acts as a base, helping the main batter stick much better.
Step 4
Now, it’s time to coat the pork with the main batter. Take the lightly dusted pork pieces and dip them into the prepared batter. Use chopsticks or tongs to ensure each piece is thoroughly coated with the batter. Be careful not to apply too thick a layer of batter, as this can make the fried coating overly dense. Aim for an even, moderate coating on all sides.
Step 5
It’s time to fry the battered pork! Pour cooking oil into a deep pan or wok, enough to submerge the pork pieces. Heat the oil over medium heat until it reaches around 170-175°C (340-350°F). You can test the oil temperature by dropping a small piece of batter; it should sizzle and float immediately. Carefully add the battered pork pieces to the hot oil, ensuring they don’t stick together. Fry for about 3-4 minutes, until golden brown and cooked through.
Step 6
After the first fry, it’s important to let the Tangsuyuk cool slightly. Remove the fried pork from the oil and place it on a wire rack or paper towels to drain excess oil. Letting it cool for about 10 minutes helps to release moisture from the inside, making the coating even crispier when fried a second time. This step is key to achieving that ultimate crunch!
Step 7
For that irresistible extra crispiness, we’ll do a second fry. Increase the oil temperature slightly to around 180°C (360°F). Carefully return the cooled Tangsuyuk pieces to the hot oil. Fry for just 30 seconds to 1 minute until they are extra golden and perfectly crisp. This quick second fry seals in the juiciness while maximizing the crunch. Remove from oil immediately and drain.
Step 8
Now, let’s prepare the delicious sweet and sour sauce! Chop the vegetables for the sauce. Thinly slice the cabbage, and julienne or thinly slice the carrot. Cut the cucumber into thin half-moons or matchsticks. Cutting the vegetables into manageable sizes will provide a pleasant texture in the sauce. (Cucumber is optional, feel free to omit if you prefer).
Step 9
In a saucepan, combine 250ml of water with the sauce flavorings. Add 12g of vinegar for tanginess, 30g of sugar for sweetness, 50g of ketchup for a rich tomato base and umami, and 10g of soy sauce for depth. Stir everything together and bring it to a boil over medium-high heat to dissolve the sugar. This ratio creates a perfectly balanced sweet and sour flavor profile.
Step 10
Once the sauce mixture is boiling, add all the prepared vegetables (cabbage, carrot, and cucumber). Let the vegetables simmer in the sauce for about 3 minutes. You want the vegetables to be tender-crisp, not mushy. This allows them to absorb the sauce flavor while retaining a pleasant bite. The vegetables will release their natural sweetness into the sauce.
Step 11
Finally, let’s thicken the sauce to the perfect consistency. In a small bowl, mix 2 Tbsp of potato starch with 2 Tbsp of cold water until smooth, creating a slurry. Gradually pour the starch slurry into the simmering sauce while stirring constantly. Add just enough to reach your desired thickness – it should be glossy and coat the back of a spoon. Don’t add all the slurry at once; adjust as needed. Once thickened, remove from heat.
Step 12
All the components are ready! Generously pour the warm, vibrant sauce over your crispy Tangsuyuk. Alternatively, you can serve the sauce on the side for dipping (‘jimmak’ style), which is also incredibly popular! Enjoy your delicious homemade Tangsuyuk, a truly satisfying meal.
