Quick & Easy Tangsuyuk (Korean Sweet and Sour Pork)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
375 kcal
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Course
Main Course
Quick & Easy Tangsuyuk (Korean Sweet and Sour Pork)
Description
This Tangsuyuk recipe starts by mixing a batter of potato starch, cold water, salt, and egg to coat pork slices, ensuring a light but crispy texture after frying. The pork is first fried in batches at medium heat until golden, then fried again at a higher temperature to achieve an extra crispy finish. The twice-frying process creates a pork crust that holds its crunch even after tossing in sauce.
The sweet and sour sauce combines soy sauce, white vinegar, sugar, water, and potato starch to provide tanginess balanced by moderate sweetness and a glossy coating. This sauce is prepared separately and added to the cooked pork and sautéed diced bell peppers and onions, which introduce crunch and flavor contrast. The final dish blends crisp fried pork with a tangy, smooth sauce, accented by colorful vegetables.
Serve this dish hot alongside steamed rice or as part of a multi-course Korean meal. It works well as a main dish when eggs and vegetables are incorporated, delivering balanced protein and vegetable elements. The recipe allows for adjustability in sauce thickness and vegetable choice.
Ingredients
- 1 lb pork loin or pork shoulder, sliced into ¼-inch thick pieces at 1-inch wide x 2-inches long
- 1 red bell pepper diced
- 1 bell pepper diced, orange
- 1 small onion diced
- 2 cups vegetable oil or any neutral oil
Batter
- 1 cup potato starch or cornstarch
- ½ cup water cold
- ½ teaspoon salt
- 1 large egg
Sweet and Sour Sauce
- 2 tablespoon soy sauce regular
- 6 tablespoon white vinegar or rice vinegar/apple cider vinegar
- ¾ cup water cold
- 1 tablespoon potato starch or cornstarch
- 2 tablespoon granulated sugar white
Instructions
- In a large mixing bowl, whisk together your batter ingredients until well combined.
- In another bowl, mix your sweet and sour sauce until well combined and set aside.
- Pat sliced pork dry with paper towel and mix into batter. Note: The batter will naturally solidify when left undisturbed. This is totally normal so don't panic! When you re-mix the batter, it'll loosen up again.
- Heat vegetable oil in a large pan on medium heat. Once the oil temperature reaches 325 degrees F with a digital instant read thermometer or place a chopstick in the oil and when you see bubbles form, fry battered pork in small batches. Fry for 5-6 minutes flipping it over until golden brown. Remove and transfer to a wire rack or a paper towel lined plate to remove excess oil.
- Then double fry the fried pork again for another 2-3 minutes until extra crispy and brown. Remove and transfer back to wire rack or paper towel lined plate.
- Remove most of the oil and leave 2 teaspoon in the pan. On medium heat sauté bell peppers and onions until softened, about 2-3 minutes.
- Pour in sweet and sour sauce and simmer to thicken. Once thickened, pour sauce into a medium serving bowl.
- Serve crispy pork and sauce separately and dip as needed. Or alternatively pour sauce over pork when ready to serve. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 32g | 64% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 118mg | 39% |
| Sodium | 898mg | 37% |
| Potassium | 1038mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1931IU | 39% |
| Vitamin C | 79mg | 88% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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