Introduction: TangSuYuk

Picture of TangSuYuk

TangSuYuk is a Korean dish of Sweet and Sour pork. The sauce has a fine balance of sweet, which comes from apples and sour which comes from a good quality vinegar. I prefer to use apple cider vinegar of the best quality. This dish is great to serve with steamed jasmine rice

Step 1: Gather the Ingredients

1 pound pork tenderloin, cut into long, thin strips

½ teaspoon minced ginger

1½ teaspoon salt

¼ teaspoon ground black pepper

3 dried shiitake mushrooms, soaked in hot water for 30 minutes

1 cup potato starch starch water-2 tablespoons potato starch mixed in with

2 tablespoons of water

½ onion sliced

1 carrot sliced thin

2 rings of canned pineapple cut into chunks

1 red apple sliced

¼ cup sugar

½ teaspoon soy sauce

3 tablespoons good quality vinegar

4 cups plus 2 teaspoon frying oil

3 cups water

Step 2: 1. Prepare the Pork

Picture of 1. Prepare the Pork

Combine the pork, ½ teaspoon salt, ginger, and ground black pepper in a bowl. Mix and set aside into the refrigerator.

Step 3: 2. Starch for Drenching Pork

Picture of 2. Starch for Drenching Pork

Mix 1 cup starch and 3 cups of water in a bowl. Let it sit on the counter and the starch will sink to the bottom of the water in about 30-45 minutes. Once the starch sinks to the bottom of the bowl, pour the water. The water will pour out easily, leaving a hardened mass of starch. Break up the starch and it will be the consistency of a very thick craft glue.

Step 4: 3. Prepare Pork for Frying

Picture of 3. Prepare Pork for Frying

Pull the chilled pork out of the refrigerator and mix in with the starch. Use your hands and mix well. Heat 4 cups of oil to 350°F in a large skillet or a wide pot to fry the pork.

Step 5: 4. Fry the Pork First Time

Picture of 4. Fry the Pork First Time

Drop pork pieces into the hot oil and fry until the color becomes light golden, with some spots darker. Check with your tongues that the pork pieces are hard to the touch. Don’t crowd the pan and it should take 5-7 minutes for each batch of pork. Cook the pork in batches, so as not to overcrowd the pan. Let cooked pieces rest on a paper towel lined plate.

Step 6: 5. Fry Pork Second Time

Picture of 5. Fry Pork Second Time

Once all of the pork is cooked, fry it for the second time. This will ensure a very crispy texture of the pork. Drop the pork pieces back into the skillet and turn up the heat to high. The skillet can be overcrowded this time. Cook the pork for about three minutes, or until you can feel with tongues that the pork is very hard on the outside.

Step 7: 6. Sweet & Sour Sauce

Picture of 6. Sweet & Sour Sauce

Heat 2 teaspoons of frying oil in a large skillet or a pot, on medium high heat. Add carrots, onions, mushrooms, pineapple and apples. Saute until the onions become translucent.

Step 8: 7. Con't Sweet & Sour Sauce

Picture of 7. Con't Sweet & Sour Sauce

Into the skillet add 3 cups of water, sugar, salt, soy sauce (optional, adds color) and good quality vinegar. Simmer for 5 minutes.

Step 9: 8. Thicken the Sauce

Picture of 8. Thicken the Sauce

Stir up the starch water mixture (2 tbsp potato starch and 2 tbsp water mixed together) and pour it into the skillet. This starch mixture will thicken the sauce. Keep stirring the sauce for a 1 to 2 minutes until all the starch mixture is mixed in evenly. Remove from heat.

Step 10: 9. Serve the Dish

Picture of 9. Serve the Dish

Transfer cooked pork into a large plate and pour the sauce over it. Including all of the vegetables and fruits that are in the sauce. Another option is to set the sauce on the side and use it for dipping. Yet another option is to strain the sauce, discarding all the vegetables and fruits, leaving just the clear sauce to pour over the pork.

Comments

cle0o_143 (author)2015-08-04

can i use chicken instead of pork?

CookLolaCook (author)cle0o_1432015-08-04

Surely you can use chicken. Also, play around with how thin, or thick you like for your strips to be.

cle0o_143 (author)CookLolaCook2015-08-04

thank you..will try it tonight.. :)

amberrayh (author)2015-07-21

This looks delicious!

CookLolaCook (author)amberrayh2015-08-04

It is a lighter and less sweet version of the Chinese sweet & sour we are used to in Chinese restaurants. The color is not the nice deep pink, as there is no food coloring added.