{"id":138671,"title":"Tangsuyuk \u2013 porc pr\u0103jit dulce-acri\u0219or","modified":"2026-06-15T09:34:20+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de buc\u0103\u021bele coreene de porc, ultra-crocante, cu sos dulce-acri\u0219or de cas\u0103\n\n\n\nPu\u021bine sunt restaurantele cu specific de buc\u0103t\u0103rie coreean\u0103 care nu \u00eel au \u00een meniu. \u0218i pe bun\u0103 dreptate: cum s\u0103 rezi\u0219ti farmecului unui bol numai bun de pus la mijloc, plin cu buc\u0103\u021bi de porc \u00eembr\u0103cate \u00eentr-o crust\u0103 incredibil de crocant\u0103 \u0219i stropite cu un sos dulce-acri\u0219or absolut irezistibil? \n\n\n\nM\u00e2nc\u0103m cu poft\u0103, \u00eemp\u0103r\u021bim \u0219i ne sim\u021bim bine. Pe scurt, numai bucurie. Ast\u0103zi, v\u0103 ar\u0103t cum s\u0103 recrea\u021bi aceste momente acas\u0103, la cald, \u0219i la un pre\u021b mai prietenos\n\n\n\nCe este Tangsuyuk?\n\n\n\nS\u0103 \u00eencepem cu originile lui. Tangsuyuk (\u00a0\ud0d5\uc218\uc721) nu este, de fapt, un preparat coreean \u00een adev\u0103ratul sens al cuv\u00e2ntului. La fel ca jajangmyeon sau jjamppong, are origini chineze, iar coreenii nu au f\u0103cut dec\u00e2t s\u0103 \u00eel adapteze u\u0219or gusturilor lor. Mai exact, ar proveni din Guo Bao Rou, un preparat originar din provincia Shandong \u0219i, mai larg, din regiunea Dongbei (nord-estul Chinei).\n\n\n\nJajangmyeon, inspirat din preparatul chinezesc Zha Jiang Mian\n\n\n\nDar care sunt, p\u00e2n\u0103 la urm\u0103, diferen\u021bele? \u00cen teorie, \u00een sosul dulce-acri\u0219or se adaug\u0103 multe legume, precum ardei, ciuperci \u0219i morcovi,… dar \u0219i suc de ananas. \n\n\n\n\u00cen practic\u0103, multe restaurante se mul\u021bumesc cu un sos mult mai simplu, mai apropiat de originile sale chineze\u0219ti. Tocmai de aceea am ales \u0219i eu simplitatea pentru aceast\u0103 re\u021bet\u0103.\n\n\n\nRe\u021beta mea de porc dulce-acri\u0219or, \u00een stil asiatic\n\n\n\nCum se serve\u0219te Tangsuyuk?\n\n\n\nAve\u021bi dou\u0103 op\u021biuni: fie turna\u021bi sosul deasupra (varianta mea preferat\u0103), fie \u00eel servi\u021bi al\u0103turi, ca s\u0103 pute\u021bi \u00eenmuia \u00een el buc\u0103\u021bile de porc. Avantajul celei de-a doua variante este c\u0103 pute\u021bi schimba sosurile pentru \u0219i mai mult\u0103 savoare\n\n\n\nIngredientele principale pentru Tangsuyuk\n\n\n\n\n\n\n\nPorcul: Alege\u021bi o bucat\u0103 bine marmorat\u0103, dar f\u0103r\u0103 por\u021biuni mari de gr\u0103sime. Ceafa este o alegere foarte bun\u0103\n\n\n\nAmidonul de cartofi: Este esen\u021bial pentru textura unic\u0103 a crustei, la fel ca la puiul pr\u0103jit coreean\n\n\n\nSos de soia light: Este sosul de soia s\u0103rat clasic, pe care \u00eel g\u0103si\u021bi peste tot.\n\n\n\n\n\n\tTangsuyuk - Porc crocant dulce-acri\u0219or\n\t\t\n\t\t\t\n\t\n\t\tWokFriteuse asiatique\t\n\t\n\t\t450 g file de porc (t\u0103iat \u00een f\u00e2\u0219ii de aproximativ 5 cm x 1.5 cm)200 g amidon de cartofi750 ml ap\u010335 g amidon de cartofi (de ad\u0103ugat ulterior)1 albu\u0219 de ou (mare)1 L ulei neutru (pentru pr\u0103jit)Marinad\u01030.5 linguri\u021b\u0103 ghimbir (tocat)1.5 linguri\u021b\u0103 sare0.25 linguri\u021b\u0103 piper negru (proasp\u0103t m\u0103cinat)Sos4 c\u0103\u021bei usturoi (felia\u021bi)15 g ghimbir (t\u0103iat julienne)2 fire ceap\u0103 verde (t\u0103iat\u0103 julienne)4 linguri o\u021bet de orez6 linguri zah\u0103r tos2 prize sare2 linguri\u021b\u0103 sos de soia lightPentru servireceap\u0103 verde (partea verde, feliat\u0103 fin)\t\n\t\n\t\tAmesteca\u021bi carnea de porc cu ingredientele pentru marinad\u0103. Omogeniza\u021bi bine, acoperi\u021bi \u0219i da\u021bi la frigider.Amesteca\u021bi amidonul de cartofi cu apa \u00eentr-un bol, folosind o lingur\u0103. L\u0103sa\u021bi amestecul la temperatura camerei p\u00e2n\u0103 c\u00e2nd amidonul se depune pe fundul bolului \u0219i se \u00eent\u0103re\u0219te (aproximativ 1h30).Scoate\u021bi carnea de porc din frigider \u0219i amesteca\u021bi-o cu amidonul de cartofi p\u0103strat deoparte.Scurge\u021bi apa din bolul cu amidon l\u0103sat la decantat, p\u0103str\u00e2nd amidonul depus pe fundul bolului.Ad\u0103uga\u021bi albu\u0219ul de ou \u0219i amesteca\u021bi bine.Ad\u0103uga\u021bi amestecul de amidon \u0219i albu\u0219 peste porc \u0219i amesteca\u021bi u\u0219or cu m\u00e2na.Umple\u021bi o crati\u021b\u0103 ad\u00e2nc\u0103 sau o friteuz\u0103 cu ulei \u0219i \u00eenc\u0103lzi\u021bi-l p\u00e2n\u0103 la 165 \u00b0C.Verifica\u021bi temperatura scufund\u00e2nd o bucat\u0103 de porc \u00een ulei; dac\u0103 sf\u00e2r\u00e2ie, uleiul este gata.Pune\u021bi buc\u0103\u021bile de porc \u00een uleiul \u00eencins, separ\u00e2ndu-le cu un cle\u0219te dac\u0103 se lipesc \u00eentre ele. Pr\u0103ji\u021bi-le \u00een tran\u0219e, dac\u0103 este necesar, p\u00e2n\u0103 devin crocante \u0219i aurii (aproximativ 5 p\u00e2n\u0103 la 7 minute).Transfera\u021bi buc\u0103\u021bile de porc \u00eentr-o strecur\u0103toare a\u0219ezat\u0103 deasupra unui bol, ca s\u0103 se scurg\u0103.\u00cencinge\u021bi din nou uleiul \u0219i pr\u0103ji\u021bi carnea de porc \u00eenc\u0103 o dat\u0103, p\u00e2n\u0103 devine foarte crocant\u0103 \u0219i bine rumenit\u0103 (aproximativ 3 p\u00e2n\u0103 la 4 minute).Scurge\u021bi \u0219i a\u0219eza\u021bi pe o farfurie.Sos\u00centr-un bol, amesteca\u021bi zah\u0103rul, sosul de soia light, sarea \u0219i o\u021betul de orez p\u00e2n\u0103 c\u00e2nd zah\u0103rul este aproape dizolvat.\u00centr-un wok mare, \u00eencinge\u021bi pu\u021bin ulei la foc iute.Ad\u0103uga\u021bi ceapa verde, ghimbirul \u0219i usturoiul, apoi sota\u021bi 1-2 minute.Turna\u021bi amestecul pentru sos \u0219i g\u0103ti\u021bi, amestec\u00e2nd, p\u00e2n\u0103 c\u00e2nd sosul scade \u0219i face multe bule (aproape caramelizat).Ad\u0103uga\u021bi carnea \u0219i sota\u021bi rapid, ca s\u0103 se acopere bine cu sos.Servi\u021bi imediat \u0219i pres\u0103ra\u021bi deasupra pu\u021bin\u0103 ceap\u0103 verde feliat\u0103 fin.\t\n\t\n\t\tNu pr\u0103ji\u021bi prea multe buc\u0103\u021bi odat\u0103, ca s\u0103 nu scad\u0103 prea mult temperatura uleiului.\n\t\n\t\n\t\tPlat principalCor\u00e9enne\t\n\n\n\n\n\nSurse culinare\n\n\n\nM-am bazat pe re\u021beta lui Maangchi pentru tehnica de ob\u021binere a crustei","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138671"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138671\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/18997"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}