Tangsuyuk
Crispy fried pork in a sweet and tangy sauce with fresh vegetables. This beloved Korean-Chinese dish features tender meat coated in a glossy, flavor-packed glaze.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 lbs pork shoulder, cut into 1.5-inch cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups vegetable oil for frying
- ½ cup ketchup
- ¼ cup rice vinegar
- ¼ cup sugar
- 2 tbsp soy sauce
- ¼ cup water
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- ½ tsp red chili flakes
- 1 tbsp sesame seeds
- 2 stalks scallions, sliced
- 1 small bell peppers, diced
- ½ medium onion, diced
- ½ cup pineapple chunks
Instructions
- 1
Marinate pork cubes with 2 tbsp soy sauce, sesame oil, minced garlic, and ginger for 15 minutes.
- 2
Mix cornstarch, flour, salt, and black pepper in a bowl. Coat marinated pork thoroughly.
- 3
Heat 3 cups vegetable oil in a deep pot to 350°F (175°C). Fry pork in batches 5-6 minutes until golden and crispy. Drain on paper towels.
- 4
In a saucepan, combine ketchup, rice vinegar, sugar, 2 tbsp soy sauce, and water. Mix cornstarch with 1 tbsp water and add to sauce.
- 5
Cook sauce over medium heat, stirring constantly, until thickened (2-3 minutes). Add minced garlic and red chili flakes.
- 6
Toss crispy fried pork in the hot tangsuyuk sauce until coated evenly.
- 7
Transfer to serving platter and top with diced bell peppers, onions, pineapple chunks, scallions, and sesame seeds. Serve hot.
Tools you’ll need
- large bowl
- shallow dish for dredging
- candy/deep-fry thermometer
- deep heavy-bottomed pot
- paper towels
- slotted spoon
- saucepan
- wooden spoon
- cutting board
- chef's knife
- serving platter
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