Authentic Korean Tangsuyuk (Sweet and Sour Pork) Recipe

Ingredients

  • 500g of pork loin
  • 1 egg
  • 2/3 cup of potato starch
  • Salt to taste
  • Pepper to taste
  • 1 cup of water
  • 1/3 cup of soy sauce
  • 1/4 cup of white vinegar
  • 1/2 cup of sugar
  • 1/2 tablespoon of minced garlic
  • 1 onion
  • 1 carrot
  • 1 bell pepper
  • 1 cucumber
  • 1/2 can of pineapple chunks
  • Vegetable oil for deep frying
  • 1 tablespoon of cornstarch dissolved in 2 tablespoons of water

Steps and instructions

  1. Cut the pork loin into thin strips, then place them in a bowl.
  2. Add the egg, salt, and pepper to the bowl and mix until the pork is well coated.
  3. Add the potato starch to the bowl and mix again until all the pork strips are covered.
  4. Heat the vegetable oil in a deep fryer or large pot.
  5. Fry the pork strips in the hot oil until they are golden brown and crispy. Remove them from the oil and set them aside.
  6. Cut the onion, carrot, bell pepper, cucumber, and pineapple into bite-sized pieces.
  7. In a separate pot, bring the water, soy sauce, white vinegar, sugar, and minced garlic to a boil.
  8. Add the cut vegetables and pineapple to the pot and let them simmer until they are tender.
  9. Slowly stir in the cornstarch mixture to thicken the sauce.
  10. Add the fried pork strips back into the pot and stir until they are coated with the sauce.
  11. Serve the Tangsuyuk hot, garnished with additional fresh vegetables if desired.

Tools for making

  • Deep fryer or large pot - for frying the pork strips
  • Bowl - for mixing the pork with the egg, salt, pepper, and potato starch
  • Knife - for cutting the pork loin and vegetables
  • Cutting board - for chopping the vegetables
  • Pot - for simmering the sauce and vegetables
  • Whisk or spoon - for stirring the sauce and cornstarch mixture
  • Measuring cup - for measuring the water, soy sauce, white vinegar, and sugar

Recipe variations

  • Use chicken or beef instead of pork for a different protein option.
  • Replace potato starch with cornstarch or all-purpose flour for a different crust texture.
  • Try adding different vegetables such as broccoli, mushrooms, or snap peas.
  • Make it spicy by adding chili flakes or chili paste to the sauce.
  • For a vegetarian version, replace the meat with tofu and use vegetable broth instead of water.
  • Experiment with different dipping sauces like sweet and sour sauce, teriyaki sauce, or honey mustard.
  • Add chopped green onions or sesame seeds as a garnish for extra flavor and texture.
  • Create a gluten-free version by using gluten-free soy sauce and ensuring all ingredients are gluten-free.
  • For a healthier twist, bake the coated meat instead of deep frying it.
  • Try using different types of vinegar such as rice vinegar or apple cider vinegar for a unique tangy flavor.

Recipe overview

Welcome to our Tangsuyuk recipe page! Tangsuyuk is a popular Korean dish, often enjoyed on special occasions. It's made of crispy deep-fried pork coated in a sweet and sour sauce, alongside a colorful assortment of vegetables.

Although this dish may seem complex at first, our detailed step-by-step instructions will guide you through the process, ensuring that you can easily recreate this delightful dish at home. Expect a beautifully balanced meal with a harmony of flavors, from the succulent pork to the tangy sauce, complemented by the fresh crispness of vegetables. Let's get started!

Common questions

  1. How do I make the pork strips crispy? To make the pork strips crispy, it is important to coat them with potato starch before frying. This will create a crunchy exterior.
  2. Can I use a different type of meat? Yes, you can use chicken or beef instead of pork if you prefer. Adjust the cooking time accordingly.
  3. Can I use a different type of starch? If you don't have potato starch, you can use cornstarch or cornflour as a substitute.
  4. Can I use a different type of oil? Yes, you can use any type of vegetable oil for deep frying. Peanut oil or canola oil work well too.
  5. Can I make the sauce less sweet? If you prefer a less sweet sauce, you can reduce the amount of sugar or add less pineapple chunks.
  6. Can I make this recipe in advance? While it is best to serve Tangsuyuk immediately after cooking, you can prepare the fried pork and the sauce separately in advance, and combine them just before serving.
  7. Can I add other vegetables? Yes, you can add other vegetables such as mushrooms, snap peas, or baby corn to the dish to enhance the flavor and texture.
  8. Is this recipe gluten-free? The recipe itself does not contain gluten, but ensure that the soy sauce you use is gluten-free if you have dietary restrictions.

Serving dishes and utensils

Origin stories

Tangsuyuk is a beloved dish in South Korea, where it is often enjoyed in Chinese-Korean restaurants. Despite its popularity in Korea, the origins of Tangsuyuk trace back to China. The dish's name directly translates to "sugar (tang) - vinegar (su) - meat (yuk)," which perfectly describes the dish's sweet and sour flavor profile. Traditionally, Tangsuyuk was made with beef, but over time, pork has become the more popular choice in Korea. What makes this dish unique is the process of double frying the meat, ensuring a crispy texture that holds up even when doused in the tangy, glossy sauce. Whether served as a main course or as part of a shared meal, Tangsuyuk brings a burst of joy to any dining table.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.