Tangsuyuk
Ingredients
- 500 gPork tenderloin (cut into strips)
- 150 gCorn starch (for the batter)
- 50 gPotato starch (for the batter and sauce)
- 1 pcEgg (white only)
- 750 mlSunflower oil (for frying)
- 3 tbspsoy sauce (for the sauce)
- 4 tbspRice vinegar (for the sauce)
- 100 gWhite sugar (for the sauce)
- 250 mlMineral water (sauce base)
- 1 pcOnion (diced)
- 1 pcCarrot (thinly sliced)
- 0.5 pcCucumber (half-moons)
- 100 gAnanas comosus (L.) Merril (in chunks)
Method
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.
- 1
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
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
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
Heat oil to 170°C. Drop pork pieces one by one. Fry until they float and become slightly firm. Remove and drain.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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).
How long does this dish keep?
Consume immediately. Fried food loses its crispiness in the refrigerator.
