When I go to Korean-Chinese Restaurants, I always order Tangsuyuk, Korean sweet and sour pork or beef, to go along with my fried rice or black bean noodles (Jajangmyeon). It’s a must eat type of dish if you’re having Korean-Chinese food. If you’re unfamiliar with Korean-Chinese food, you can read about it from Wikipedia.
I wanted to make tangsuyuk at home because I usually get massive headaches from MSG overload after eating out. I’ve tried numerous ways to create the perfect crispy fried pork, but the pork usually ended up becoming soggy by the time I made the sauce. But I watched this Korean Cooking Show and found out adding oil to the batter helps keep the meat crispy! I thought adding oil to the batter would make the pork extra greasy, but it was the opposite. The pork was crispy, without a heavy oily taste, and it stayed pretty much crispy even with the sauce! Now I don’t have to go through with the headaches! If you choose to leave out the oil for the batter, serve the sauce on the side.
You can use pork or beef to make tangsuyuk. Serve with fried rice or black bean noodles.
12 oz boneless pork chops (about 300g)
salt and pepper to season meat
1 egg white
5 tablespoon potato starch
1/3 cup oil for batter
extra oil to fry
1 cup water
1/2 tablespoon soy sauce
5 1/2 tablespoon sugar
3 1/2 tablespoon rice vinegar
1/4 cup pineapple chunks (50g)
1/4 cup sliced onion (50g)
1/4 cup wood ear mushroom
1/2 medium carrot, sliced
1 tablespoon cornstarch and 1/4 cup water
Makes about 3 Servings
Step 1: Tenderize the pork with a mallet lightly. Then cut into long strips and lightly season with salt and pepper.
Step 2: In a mixing bowl, beat one egg white. Then add the seasoned pork and potato starch and mix together. Now add 1/3 cup of oil to the mixture and mix well.
Step 3: Deep Fry in batches at 375 degrees F until they’re lightly golden brown (the pork will float to the top). After all of the batches are done, add all of the pork and fry once more for a minute. Drain the oil from the fried pork on a paper towel and move to a clean plate.
Step 4: Chop the onion and pineapple and slice the carrot and mushroom for the sauce. I used a Japanese Vegetable Cutter for the carrot.
Step 5: Sauté the onion, carrot, mushroom, and pineapple in 1 tablespoon oil in a wok over high heat. Add water, soy sauce, sugar, and rice vinegar and bring to a boil. When mixture boils, add the cornstarch-water mixture and let the sauce thicken.
Step 6: When the sauce thickens, you can pour the sauce over the fried pork or serve the sauce and meat separately. Serve with fried rice or black bean noodles (Jajangmyeon).
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