Tangsuyuk or Sweet and Sour Pork

A popular Korean-Chinese dish, Tangsuyuk is tangy, sweet, and crispy. Delicious when paired with jjajjang-myun (black bean noodles) or simply just with rice. Try the recipe

Quick Tips…

1. Store any leftovers in the refrigerator for 2 days. Reheat in the oven or air fryer for a crispy exterior. Microwaving it will make the outside crust mushy
2. While it’s not very challenging to make tangsuyuk at home, it definitely requires time and patience. Enjoy the process.
3. For more restaurant-like flavor, add MSG to the pork when mixing with salt, pepper, and ginger.

Tangsuyuk or Sweet and Sour Pork

Basic Sunday

A classic popular Korean-Chinese dish. Try the tangsuyuk recipe.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Main Course

Cuisine Chinese, Korean

Ingredients

  

• 10 oz pork loin beer sirloin can be used alternatively
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp chopped ginger
• 1/4 tsp MSG optional

Batter

• 1 cup potato or corn starch
• 1 cup water
• 1 egg white

Sauce

• 1 cup water
• 10 oz canned pineapple
• 3-4 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 carrot optional
• 1/4 onion
• 1-2 cucumbers optional
• 1/3 cup woodear mushrooms optional
• 3-4 cups Vegetable oil for frying

Instructions

 

• In a large bowl, add the starch and pour water on top of it. Let it sit for an hour as the starch sinks to the bottom of the bowl. Don't mix it!
  1 cup potato or corn starch, 1 cup water
• Cut the meat into long strips, ~1-2 inches thick
  10 oz pork loin
• In a mixing bowl, add the pork and mix with salt, pepper, ginger, and msg (optional). Place it in the refrigerator while making the sauce.
  1/2 tsp salt, 1/2 tsp black pepper, 1 tsp chopped ginger, 1/4 tsp MSG
• Cut vegetables into 2-3" inches long
  1 carrot, 1/4 onion, 1-2 cucumbers, 1/3 cup woodear mushrooms
• Drain out the pineapples from the can. Save the liquid! Cut the pineapples if needed.
  10 oz canned pineapple
• In a medium sauce pan, combine water, sugar, soy sauce, apple cider vinegar, and juice of the canned pineapple. Cook it over medium-low and bring it to a boil
  1 cup water, 3-4 tbsp sugar, 2 tbsp soy sauce, 2 tbsp apple cider vinegar, 10 oz canned pineapple
• Add carrots, mushrooms, and onions. Cook on medium low for 1 minute.
• Add cucumbers and pineapples. Cook for another 2 minutes, turn off the stove, and set it aside.
• Slowly drain out the water from the starch. It's okay if some starch pours out… just not too much.
• Add the egg white on the starch.
  1 egg white
• Take out the meat from the refrigerator and combine it with the egg white starch mixture. It's the easiest to do this step using clean hands.
• Using a cast iron, metal pots, or a wok, heat up vegetable oil to 350 degrees farenhite. Don't leave the pot unattended!
  3-4 cups Vegetable oil for frying
• Using metal tongs or long chopsticks, carefully add 4-6 pieces of battered meat into the heated frying oil and cook until golden brown or for about 3 minutes The meat will stick to each other if all are added too much at once.
• Remove from the oil and let it drain on a cookie rack or a large mesh strainer over paper towel. Repeat the previous step and this step until all pieces of meat are fried.
• Reheat the oil to 350 degrees farenhite and double fry the meat all together for a crispier exterior for 2-3 minutes.
• Remove from the oil and strain
• Served the fried pork on a large plate and either pour the sweet and sour sauce over it or dip each piece of pork into the sauce.