Crispy Exterior, Chewy Interior Sweet and Sour Pork (Tangsu-yuk)
Your Best Dinner Menu at Home: Tangsu-yuk Recipe for Crispy, Chewy, and Juicy Pork
This Tangsu-yuk features a wonderfully crispy exterior from double frying, a satisfyingly chewy texture thanks to the starch coating, and juicy meat inside. Dipping the freshly fried, warm pieces into the sweet and sour sauce is an absolute delight. A special dinner menu that the whole family will love! ♥
Tangsu-yuk Ingredients- Pork tenderloin or sirloin 440g
- Potato starch 1.5 cups
- Water 300ml
- Minced garlic 1/2 Tbsp
- Ginger juice 1 tsp
- Salt 1/2 tsp
- Pepper to taste
Sweet and Sour Sauce- Soy sauce 2 Tbsp
- Vinegar 2.5 Tbsp
- Sugar 2.5 Tbsp
- Cornstarch 1.5 Tbsp
- Water 400ml
- Cucumber 1/4 (a little)
- Onion 1/4 (a little)
- Carrot 1/4 (a little)
- Soy sauce 2 Tbsp
- Vinegar 2.5 Tbsp
- Sugar 2.5 Tbsp
- Cornstarch 1.5 Tbsp
- Water 400ml
- Cucumber 1/4 (a little)
- Onion 1/4 (a little)
- Carrot 1/4 (a little)
Cooking Instructions
Step 1
In a large bowl, combine 1.5 cups of potato starch and 300ml of water, mixing well. Let it sit for about 10 minutes until the starch settles at the bottom. Carefully pour off the clear water from the top, leaving the thick starch paste for the coating. This process helps achieve a chewier texture.
Step 2
For the pork, add 1/2 Tbsp minced garlic, 1 tsp ginger juice, 1/2 tsp salt, and a pinch of pepper. Mix well by hand to marinate the meat. Let it rest for at least 10 minutes to allow the flavors to meld.
Step 3
Add the marinated pork pieces to the prepared thick starch paste. Mix thoroughly to ensure each piece is evenly coated with the starch. A good, thick coating is key to achieving that perfect crispy finish.
Step 4
Prepare the vegetables for the sauce: dice the cucumber, carrot, and onion into bite-sized pieces, roughly 1cm thick and elongated shapes. Remove any seeds from the cucumber.
Step 5
Heat a generous amount of oil in a deep pan or pot to 160°C (320°F). Carefully add the starch-coated pork pieces to the preheated oil. Fry over medium heat for about 2 minutes. This initial fry helps the pork cook through and the coating to set slightly.
Step 6
Increase the oil temperature to 180°C (356°F). Return the pork to the hot oil and fry over high heat for another minute, or until golden brown and crispy. Double-frying is the secret to achieving that wonderfully crisp exterior while keeping the inside moist.
Step 7
Now, let’s make the delicious sauce. In a saucepan, combine 2 Tbsp soy sauce, 2.5 Tbsp vinegar, 2.5 Tbsp sugar, and 400ml water. Bring to a simmer over medium heat. Do not add the chopped vegetables or the cornstarch slurry yet.
Step 8
Once the sauce begins to bubble, add the prepared cucumber, carrot, and onion. Cook for another minute. Meanwhile, in a separate small bowl, mix 1.5 Tbsp cornstarch with a little water to create a slurry. Gradually pour this slurry into the simmering sauce while stirring, until the sauce thickens to your desired consistency. Cook for an additional 30 seconds after it thickens. Your sweet and sour Tangsu-yuk sauce is ready!
Step 9
Taste the sauce and adjust the seasoning if needed by adding a little more soy sauce, sugar, or vinegar to suit your preference. Serve the hot, crispy Tangsu-yuk with your perfectly seasoned sauce for an unforgettable meal!
