{"id":27406,"title":"Tangsuyuk – Sweet and Sour Fried Pork","modified":"2025-02-06T10:29:19+01:00","plain":"A delicious recipe for ultra-crispy Korean pork fritters with homemade sweet and sour sauce\n\n\n\nThere are few restaurants specializing in Korean cuisine that don't offer it on the menu. Indeed, how can one resist the conviviality offered by a delicious shared bowl filled with pork coated in an ultra-crispy breading and a mouthwatering sweet and sour sauce?  \n\n\n\nWe enjoy, we share, we have a good time. In short, pure happiness. Today, I'm going to teach you how to recreate these moments at home, in comfort, and at a lower cost  \n\n\n\nWhat is Tangsuyuk?\n\n\n\nLet's start with its origins. Tangsuyuk (\ud0d5\uc218\uc721) is actually not a dish originating from Korea. Like the recipe for jajangmyeon and jjamppong, it has Chinese origins and Koreans have only slightly adapted it to their tastes. More specifically, it's derived from Guo Bao Rou, originating from Shandong province and the broader Dongbei (Northeast) region.   \n\n\n\nJajangmyeon, inspired by the Chinese dish Zha Jiang Mian\n\n\n\nBut ultimately, what are these differences? In theory: Many vegetables are added to the sweet and sour sauce such as bell peppers, mushrooms, carrots,... and pineapple juice too.  \n\n\n\nIn practice, many restaurants will settle for a much simpler sauce, bringing it closer to its Chinese origins. And that's why I've also chosen simplicity for this recipe. \n\n\n\nMy generic Asian sweet and sour pork recipe\n\n\n\nHow to serve Tangsuyuk?\n\n\n\nTwo options: With the sauce poured over (my favorite) or with the sauce served on the side for dipping the pork fritters. The advantage of the second option is that you can vary the sauces for more enjoyment \n\n\n\nThe main ingredients of Tangsuyuk\n\n\n\n\n\n\n\nThe pork: Choose a marbled cut but without large pieces of fat. Pork shoulder, for example \n\n\n\nPotato starch: Essential for the unique texture of the breading, as with Korean fried chicken\n\n\n\nLight soy sauce: Classic salty soy sauce found everywhere.\n\n\n\n\n\n\tTangsuyuk - Sweet and Sour Fried Pork\n\t\t\n\t\tA delicious recipe for ultra-crispy Korean pork fritters with homemade sweet and sour sauce\t\n\t\n\t\tWokAsian fried food\t\n\t\n\t\t450 g of pork tenderloin (cut into strips of about 5 cm x 1.5 cm)200 g potato starch750 ml water35 g potato starch (to add later)1 egg white (wide)1 L neutral oil (for frying)Marinade0.5 teaspoon of ginger (chopped)1.5 teaspoon salt0.25 teaspoon black pepper (ground)Sauce4 cloves garlic (trenches)15 g of ginger (julienned)2 stems young onions (julienned)4 tablespoons rice vinegar6 tablespoons powdered sugar2 pinches salt2 teaspoon light soy sauceFor garnishGreen onions (green parts, finely sliced)\t\n\t\n\t\tMix the pork with the marinade. Mix well, cover and refrigerate Mix the potato starch with water in a bowl using a spoon. Let it sit on the counter until the starch settles at the bottom of the bowl and solidifies (about 1h30) Remove the pork from the fridge and mix it with the reserved potato starchDiscard the water from the bowl of settled starch (keeping the starch at the bottom).Add the egg white and mix wellAdd the starch\/egg white mixture to the pork and gently mix with your handFill a deep pot or fryer with oil and heat until it reaches 165 degrees CelsiusTest the temperature by dipping a piece of pork into the oil; if it sizzles, the oil is readyPlace the pieces of pork in the hot oil, separating them with tongs if they stick together. Fry in batches if necessary, until crispy and golden (about 5 to 7 minutes) Transfer the pork pieces to a colander placed over a bowl to drainReheat the oil and fry the pork a second time, until very crispy and golden brown (about 3 to 4 minutes)Drain and transfer to a plateSauceIn a bowl, mix the sugar, light soy sauce, salt and rice vinegar until the sugar is almost dissolvedIn a large wok, heat a little oil over high heat.Add the green onions, ginger and garlic and stir-fry for 1-2 minutesAdd the sauce mixture and stir until the sauce reduces and bubbles a lot (almost caramelized)Add the meat and stir-fry quickly to coat everything with sauceServe immediately, add some finely sliced green onions on top\t\n\t\n\t\tDo not fry too many pieces at once to avoid lowering the oil temperature too much\n\t\n\t\n\t\tMain courseKoreanPorc, Sauce soja light\t\n\n\n\n\n\nCulinary sources\n\n\n\nI based the breading process on maangchi's recipe","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27406"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27406\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26759"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}