Tangsuyuk

Ultra-crispy pork pieces that crackle when bitten, revealing tender meat inside. The translucent, thick, and glossy sauce provides a sharp balance between sweetness and vinegar acidity.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 706
• Protein: 29 g
• Carbs: 79 g
• Fat: 26 g

Ingredients

• 500 g Pork tenderloin ( cut into strips )
• 150 g Corn starch ( for the batter )
• 50 g Potato starch ( for the batter and sauce )
• 1 piece Egg ( white only )
• 750 ml Sunflower oil ( for frying )
• 3 tbsp soy sauce ( for the sauce )
• 4 tbsp Rice vinegar ( for the sauce )
• 100 g White sugar ( for the sauce )
• 250 ml Mineral water ( sauce base )
• 1 piece Onion ( diced )
• 1 piece Carrot ( thinly sliced )
• 0.5 piece Cucumber ( half-moons )
• 100 g Ananas comosus (L.) Merril optional ( in chunks )

Instructions

1. Starch preparation

   Mix corn starch and potato starch with water. Let it sit for 30 minutes until the starch settles at the bottom. Pour off the clear water, keeping only the thick white paste at the bottom.

2. Cutting and marinating

   Slice the pork into 5cm strips. Season with a pinch of salt and pepper. The meat must be dry before being mixed with the settled starch paste and egg white.

3. Cooking the sauce

   In a pot, bring water, sugar, soy sauce, and rice vinegar to a boil. Add vegetables and pineapple. When veggies are tender but still firm, thicken with a starch slurry until the sauce coats the back of a spoon.

4. First fry

   Heat oil to 170°C. Drop pork pieces one by one. Fry until they float and become slightly firm. Remove and drain.

5. Second fry

   Increase oil heat to 190°C. Re-fry the pork for one minute. The crust should become golden, very hard, and sound hollow when tapped. This is the secret to long-lasting crispiness.

Chef's tips

• Starch sedimentation is crucial: it gives that brittle, glass-like texture.
• Never overcrowd the fryer, or the temperature will drop and the pork will get greasy.
• If you like it extra crispy, serve the sauce on the side for dipping (Ddip-meok).

Storage

Consume immediately. Fried food loses its crispiness in the refrigerator.