Tangsuyuk with Tangerine Sauce and Salad
How to Make Tangsuyuk with a Refreshing Tangerine Sauce and Fresh Salad!
Discover a unique twist on Tangsuyuk! This recipe features crispy fried pork served with a vibrant salad and a zesty, homemade tangerine dressing. It’s a delightful balance of textures and flavors, perfect for a special meal or a fun family dinner. Get ready to impress with this delightful dish!
Salad Ingredients- 1 head of lettuce
- 1 handful of baby greens
Cooking Instructions
Step 1
First, let’s prepare the batter for the crispy pork. In a mixing bowl, combine 7 tablespoons of cornstarch with a little water. Stir well until the cornstarch has fully absorbed the water, ensuring there are no lumps. This will form the base for our crispy coating.
Step 2
Next, we’ll make the refreshing tangerine sauce to complement the salad. Get a saucepan ready.
Step 3
Pour 500ml of tangerine juice into the saucepan. Squeeze the juice from half a lemon directly into the pot – pressing firmly by hand to extract all the flavorful juice. This will add a wonderful citrusy brightness to the sauce.
Step 4
Add 3 tablespoons of sugar, 3 tablespoons of vinegar, and a pinch of salt to the saucepan. Whisk together 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry for thickening the sauce (prepare this separately). Bring the mixture in the saucepan to a gentle boil. Once it starts bubbling, slowly pour in the cornstarch slurry while whisking continuously.
Step 5
Continue whisking until the sauce thickens to your desired consistency. Once thickened, immediately remove from heat. To ensure the sauce is refreshingly cool for the salad, transfer it to the refrigerator and chill thoroughly. A cold sauce drizzled over the salad is wonderfully delicious!
Step 6
For the salad, wash the head of lettuce and tear it into bite-sized pieces. Make sure to gently pat it dry to remove excess water.
Step 7
Peel the carrot and cut it into thin matchsticks (julienne). For the bell peppers (red and yellow), remove the seeds and dice them into small, approximately 0.5cm cubes. I initially cut mine a bit too large, but smaller cubes look much more appealing and mix better with the sauce!
Step 8
Cut the pork tenderloin into approximately 1cm thick pieces for the Tangsuyuk.
Step 9
And that’s it for the ingredient preparation! See, it wasn’t too difficult, was it?
Step 10
In a large bowl, combine the prepared lettuce and baby greens. Add the julienned carrots on top.
Step 11
Now, gently rinse the lettuce and baby greens that you initially didn’t wash. Submerge them in clean water and swish them around. This helps the greens mix beautifully in the water, creating a lovely base for your salad. Drain them very well afterwards to prevent the dressing from becoming watery.
Step 12
A quick tip about the cornstarch batter: over time, the cornstarch can settle at the bottom, leaving clear water on top. If this happens, carefully pour off the excess water and stir the batter again to ensure it’s well-mixed before coating the pork. (Don’t mind the dark color in the photo; that’s just a camera issue!)
Step 13
To the well-mixed cornstarch batter, add 1 teaspoon of egg white and a pinch of salt. Mix everything together thoroughly. I wasn’t sure about adding egg white, but a friend recommended it for extra deliciousness, so I added just a little. However, you can still make delicious Tangsuyuk without it!
Step 14
Add the cut pork pieces to the seasoned batter. Gently massage the pork with your hands, ensuring each piece is evenly coated with the batter. If the batter seems too thick, you can add a tablespoon or two of cold water to reach the right consistency.
Step 15
Now, let’s get ready to fry! Heat your cooking oil in a wok or deep pot to between 160°C and 170°C (about 320°F – 340°F). A cooking thermometer is helpful here; aim for around 165°C (330°F).
Step 16
Carefully place the battered pork pieces into the hot oil, being careful not to overcrowd the pot. Fry until golden brown and cooked through. Since I’m eating it right away, I only did a single fry. If you prefer an extra crispy texture, you can fry them once at 165°C (first fry), then increase the oil temperature to 180°C (355°F) and quickly fry them again (second fry) for maximum crispiness! Once fried, remove the pork with a slotted spoon and place on paper towels to drain any excess oil.
