How to Make Korean Sweet and Sour Pork (Tangsuyuk)

Tangsuyuk is a popular Korean-Chinese dish featuring crispy, deep-fried pork (or beef) served with a delicious sweet and sour sauce. The crispy batter paired with the tangy sauce makes it a perfect dish to share with family and friends. Here's how to make Tangsuyuk at home.

Ingredients (for 2 servings)

For the Pork:

• 300 grams pork loin (or beef), cut into thin strips
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 tablespoon rice wine (optional)
• 1 egg
• 1/2 cup cornstarch (potato starch can also be used)
• 1/4 cup all-purpose flour
• Vegetable oil for frying

For the Sweet and Sour Sauce:

• 1/4 cup sugar
• 1/4 cup vinegar (rice or white vinegar)
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon cornstarch, mixed with 2 tablespoons water (to thicken the sauce)

Optional Vegetables for the Sauce:

• 1/2 onion, cut into chunks
• 1/2 carrot, cut into thin slices
• 1/4 cucumber, cut into chunks
• 1/2 bell pepper, cut into chunks
• Pineapple chunks (optional)

7 Steps to Make Tangsuyuk

1. Marinate the Pork

Season the pork strips with salt, pepper, soy sauce, and rice wine (if using). Let the pork marinate for at least 15 minutes to absorb the flavors.

Tip: Marinating the pork with soy sauce enhances the flavor and makes the meat more tender.

2. Coat the Pork

In a bowl, combine the cornstarch and flour. Beat the egg in a separate bowl and dip each pork strip into the egg, then coat it thoroughly in the cornstarch-flour mixture. Ensure the pork is fully covered in the batter.

Tip: A good coating of cornstarch creates an extra crispy texture when fried.

3. Fry the Pork

Heat vegetable oil in a deep frying pan or pot over medium-high heat. Once the oil reaches about 170°C (340°F), fry the pork in batches. Fry for 4-5 minutes or until the pork is golden and crispy. Remove the pork and let it drain on paper towels.

Tip: For extra crispiness, fry the pork twice. After the first fry, let the pork rest for a few minutes, then fry again for 1-2 minutes.

4. Prepare the Sweet and Sour Sauce

In a small saucepan, combine the sugar, vinegar, water, soy sauce, and ketchup. Bring the mixture to a boil, stirring until the sugar dissolves. Add the chopped vegetables (onion, carrot, bell pepper, etc.) and cook for 2-3 minutes until they soften slightly.

Tip: For a thicker sauce, mix the cornstarch and water into a slurry and stir it into the sauce, allowing it to thicken.

5. Add Pineapple (Optional)

For added sweetness, you can stir in pineapple chunks during the last minute of cooking the sauce. This complements the tangy sauce and adds a burst of flavor.

6. Serve the Pork with the Sauce

Arrange the crispy pork pieces on a serving plate. Pour the sweet and sour sauce with vegetables over the pork, or serve the sauce on the side to keep the pork crispy.

Tip: If you prefer the pork to remain crispy, serve the sauce separately and dip each bite as you eat.

7. Enjoy Your Tangsuyuk

Serve your tangsuyuk with a bowl of rice and enjoy with banchan (Korean side dishes) or as a main dish for your meal.

Pro Tips for the Perfect Tangsuyuk:

1. Double-fry for crispiness: Frying the pork twice ensures it stays extra crispy, even after adding the sauce.
2. Balance the sauce: Adjust the sugar and vinegar levels to get the right balance of sweet and tangy flavors that suit your taste.
3. Serve immediately: Tangsuyuk is best enjoyed hot and fresh, so serve right after cooking to maintain the crispy texture.

Enjoy your crispy and tangy Tangsuyuk, a perfect balance of sweet and sour flavors!