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Tangsuyuk
Korean Sweet and Sour Pork
A beloved Korean-Chinese dish featuring crispy fried pork coated in a vibrant, tangy sweet and sour sauce with fresh vegetables and fruit. The contrast between the crunchy pork and the bright sauce is its signature.
๐ง ์ฌ๋ฃ
- 400 g Pork tenderloin
- 1 cup Potato starch (gamja-jeon garu)(This is crucial for achieving the signature crispiness. Cornstarch can be substituted in a pinch, but potato starch yields a superior texture.)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 3-4 cups Vegetable oil(For deep frying. Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.)
- 1/2 medium Onion
- 1/4 cup Carrot
- 1/4 cup Bell pepper (any color)
- 1 cup Canned pineapple chunks(Reserve the juice from the can for the sauce.)
- 1/2 cup Water
- 1/2 cup Sugar
- 1/4 cup Rice vinegar
- 2 tablespoons Ketchup(Adds color and a subtle umami depth to the sauce.)
- 1 tablespoon Soy sauce
- 1 tablespoon Cornstarch
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pork: Pat the pork tenderloin pieces dry with paper towels. In a bowl, toss the pork with salt and black pepper. Then, coat each piece generously with potato starch, ensuring all sides are covered. Shake off any excess starch. Let the coated pork sit for about 10 minutes to allow the starch to adhere.
โฑ๏ธ 15 minutes - 2
Heat the oil for deep frying in a heavy-bottomed pot or wok over medium-high heat until it reaches 170ยฐC (340ยฐF). Carefully add the pork pieces in batches, being careful not to overcrowd the pot. Fry for about 5-7 minutes, or until golden brown and crispy. The pork should sound firm when tapped. Remove the fried pork with a slotted spoon and drain on a wire rack or paper towels. For extra crispiness, you can double-fry the pork: after the first fry, let it rest for a few minutes, then fry again at 180ยฐC (350ยฐF) for 1-2 minutes until deeply golden and very crisp.
โฑ๏ธ 15 minutes - 3
Prepare the sauce: While the pork is frying or resting, heat 1 tablespoon of oil in a saucepan over medium heat. Add the diced onion, carrot, and bell pepper. Sautรฉ for 2-3 minutes until they are slightly softened but still have a bite. Add the reserved pineapple juice, water, sugar, rice vinegar, ketchup, and soy sauce. Bring the mixture to a simmer.
โฑ๏ธ 5 minutes - 4
Thicken the sauce: Once the sauce is simmering, gradually whisk in the cornstarch slurry. Continue to stir until the sauce thickens to a glossy consistency, coating the back of a spoon. Stir in the pineapple chunks and cook for another minute. Taste and adjust seasoning if needed.
โฑ๏ธ 2 minutes - 5
Serve: Arrange the crispy fried pork on a serving platter. Pour the hot sweet and sour sauce over the pork just before serving, or serve the sauce on the side for dipping. This allows guests to maintain the pork's crispiness.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the crispiest tangsuyuk, ensure the pork is well-coated in potato starch and fry it until deeply golden. Double-frying is highly recommended for maximum crunch.
- โThe 'busu' (sauce poured over) vs. 'jjigeo' (sauce on the side) serving style is a matter of personal preference. Serving sauce on the side helps preserve the pork's crispiness.
- โDon't overcrowd the frying pot; fry in batches to maintain oil temperature and ensure even cooking.
- โThe vegetables and pineapple should be cooked until tender-crisp, not mushy, to provide textural contrast.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Vegetarian/Vegan: Substitute firm tofu or large mushrooms (like king oyster) for pork. Ensure tofu is well-pressed and dried before coating.
- Add other vegetables to the sauce such as cucumber, bell peppers of various colors, or even wood ear mushrooms.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.