Photograph of the finished Tangsuyuk

Korea · Thịt heo chiên sốt chua ngọt kiểu Hàn

Tangsuyuk

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork tenderloin Pork tenderloin 480 g
  • Photograph of Tapioca starch Tapioca starch 240 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Oil Oil 800 ml
  • Photograph of Rice vinegar Rice vinegar 80 ml
  • Photograph of Sugar Sugar 100 g
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Carrot Carrot 80 g
  • Photograph of Cucumber Cucumber 80 g
  • Photograph of Pineapple Pineapple 120 g
  • Photograph of Wood ear mushrooms Wood ear mushrooms 12 g
  • Photograph of Onion Onion 120 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the pork tenderloin into long strips, marinate with salt, pepper, and a little soy sauce for 20 minutes.
  2. 2 Mix tapioca starch with water and egg whites to form a thick paste, let it rest for 15 minutes, then dip the meat in it.
  3. 3 Deep-fry for 4 minutes the first time, then remove and drain.
  4. 4 Fry again for 2 minutes to make the crust extra crispy.
  5. 5 Cook vinegar, sugar, and soy sauce with water, then add carrots, onions, cucumbers, pineapple, and wood ear mushrooms and simmer for 3 minutes.
  6. 6 Mix a little cornstarch with water to thicken the sauce, then pour it over the meat or use it as a dipping sauce.

With an appliance

  • Air fryer 49 min

    Replace steps 3 and 4: spray the floured meat with oil, fry at 190 degrees for 11 minutes, then increase to 205 degrees for another 3 minutes, flip at the 7th minute; drizzle with the sauce from step 6 just before serving.

Start cooking