A wildly popular party food in Korea is Tangsuyuk, a sweet and sour pork (or beef) dish that has been adapted from China. The batter is made with soaked potato starch, the meat is fried TWICE for a super crispy crunch, and the sauce is prepared to a light and transparent texture with the right amount of sweet and sour flavor. It’s the perfect balance of Korean and Chinese cuisine in one delicious dish.
For this Cooking With Friends post it was only natural that I invite my friend, Jeannette. A woman who is courageous enough (and selfless to say the least) to put her successful career as an attorney aside so she can raise her three beautiful gifted children. She always manages to find time for fun while managing the craziness of what everyday life can throw at you. If anybody, Jeannette knows the meaning of giving proper priority and perspective for a well-balanced life.
Fun and balance…that’s what Tangsuyuk is all about. Hope you’ll try it. It’s delicious.
Tangsuyuk (Sweet and Sour Pork) 탕수육
June 3, 2019
: 6-8
: 2 hr
: 30 min
: Easy
The crispiest pork (or beef) covered with the lightest sweet and sour sauce. This Chinese-adapted Korean dish is a popular choice for parties and get-togethers.
Ingredients
- MEAT:
- 700g (1.5lbs) pork or beef loin
- 1 teaspoon very finely minced ginger
- 1 teaspoon salt
- VEGETABLES:
- 1 carrot, sliced into thin bite-sized slices
- 1 small onion, chopped into chunks
- 1/2 green bell pepper, chopped into chunks
- 3-4 slices pineapple, chopped into chunks (fresh or canned)
- SAUCE:
- 2 cups water
- 1 tablespoon soy sauce
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/4 teaspoon salt
- starch slurry (2 tablespoons cornstarch + 4 tablespoons water)
- BATTER:
- 2 cups potato starch
- 4 cups water
- 2 egg whites
- 2 tablespoons vegetable oil
- OIL for DEEP FRYING:
- 4 cups (about 1 liter) canola or vegetable oil.
- DIPPING SAUCE (single serving):
- 1 tablespoon soy sauce
- 1 teaspoon vinegar (optional)
Directions
- Step 1 DO 2 HOURS AHEAD: In a large bowl add 2 cups of potato starch and 4 cups of water. Gently stir to combine. Let it sit in the refrigerator for an uninterrupted 2 hours. During this time all the potato starch will descend to the bottom of the bowl and become a solid texture (because starch is more dense than water). So after 2 hours you will see that the starch and water have separated. This is exactly what needs to happen so don’t worry when you don’t see the same cloudy white liquid from 2 hours prior. Keep in the refrigerator until you reach Step 6.
- Step 2 PREPARE THE MEAT: Typically you use pork for this recipe but beef loin is also a perfect option. Cut the meat into thin strips (approx. 2 inches long and .5 inches wide). As long as it is bite-sized it is OK. Add to a medium bowl along with finely minced ginger and salt. Mix by hand to combine. Cover and set aside in the refrigerator while you prep the rest of the ingredients.
- Step 3 PREP THE VEGETABLES: It is important to have all your vegetables/fruit ready in advance. You will add them to the sauce later (in Step 9). So chop and slice everything and set aside.
- Step 4 PREP THE SAUCE: Add all the sauce ingredients (EXCEPT the starch slurry) into a saucepan. Then set aside on your stovetop. You will cook this later once all the meat is cooked.
- Step 5 PREP OIL: Heat oil to med-high, or so that it reaches a temperature of 350°F (175 °C).
- Step 6 FINISH BATTER: When 2 hours have passed then you can finish making the batter. Take bowl out of the refrigerator (you should see that all the starch has descended to the bottom of the bowl and water resting on top). Over your kitchen sink pour out all the water because you only need the soaked starch (the excess water is not needed). Add 2 egg whites, 2 tablespoons vegetable oil and all the meat to the bowl of soaked starch. Then with your fingers (and with the help of a spoon if necessary) break into the soaked starch and mix everything together until the starch has softened and the meat is evenly coated. Set aside in the refrigerator until the oil is ready. (TIP: Cold batter and hot oil helps create a crispy crunch.)
- Step 7 FRY MEAT: When the oil is ready gently drop a piece of coated meat…one at a time. Avoid overcrowding (otherwise the oil temperature will decrease and it won’t be so hot) and it will actually take longer to cook (meaning your meat will sit in the oil longer). Make sure to take a wooden spoon and stir around to separate the meat pieces so they don’t get stuck to each other. Fry each batch for about 5 minutes. Drain each batch on a wire batch. (TIP: To know if your oil is ready, stick a chopstick into the oil. If there are tiny bubbles that form around the chopstick then the oil is hot enough and ready.)
- Step 8 FRY MEAT AGAIN!!: For a super crispy crunch the meat is deep-fried twice! So after all the meat has been cooked from Step #7 above, bring the temperature of the oil back to 350°F (175 °C). Then you can add ALL the meat into the oil at one time (no need to do in batches….overcrowding is not a problem for the 2nd fry). Fry for about 3-4 minutes. Then drain it all again on a wire rack or mesh strainer.
- Step 9 FINISH SAUCE: In the saucepan with all the sauce ingredients (from Step 4) add carrots and onions. Turn on heat and bring to boil. While you’re waiting for this to boil make your cornstarch slurry (2 tablespoons cornstarch + 4 tablespoons water…stir to combine and set aside). Once your sauce is boiling give your starch slurry one last stir and add it into the boiling sauce, stirring well as the sauce thickens. Turn off heat. Add chopped green pepper and pineapple chunks. Adding these at the end keeps the colors bright. (TIP: The cornstarch slurry acts as a thickening agent and it will only work if the sauce is at a boiling point.)
- Step 10 ASSEMBLY: Place the meat on a large platter. Pour the sauce over the meat. An alternative is to serve the sauce on the side. If serving sauce on the side then it’s good to know that you first dip meat into the sauce, then into the dipping sauce. Best when enjoyed immediately.