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 1.1 lb
  • Photograph of Tapioca starch Tapioca starch 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Carrot Carrot 2.8 oz
  • Photograph of Cucumber Cucumber 2.8 oz
  • Photograph of Pineapple Pineapple 4.2 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 0.4 oz
  • Photograph of Onion Onion 4.2 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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