Crispy Homemade Sweet and Sour Pork (Tangsu-yuk)
Let’s Fry Up Some Delicious Homemade Tangsu-yuk!
We bought some fresh pork tenderloin and fried up some Tangsu-yuk! Enjoy this recipe for perfectly crispy and tender sweet and sour pork right in your own kitchen.
Main Ingredients
- Pork tenderloin 600g (approx. 1 lb)
- Frying starch 3 cups
- Water 4 cups (for starch batter)
- 2 Egg whites
- A little Carrot
- A little Onion
- A little Red cabbage
- A little Red chili pepper
Pork Seasoning
- A little Herb salt
- 3 Tbsp Cooking wine (Mirin or Sake)
Sweet and Sour Sauce
- 50ml Soy sauce (approx. 1/4 cup)
- 1 cup Water (200ml)
- 100ml Cooking syrup or Corn syrup (approx. 1/2 cup)
- 50ml Vinegar (approx. 1/4 cup)
- 2 Tbsp Starch (for thickening sauce)
- A little Herb salt
- 3 Tbsp Cooking wine (Mirin or Sake)
Sweet and Sour Sauce
- 50ml Soy sauce (approx. 1/4 cup)
- 1 cup Water (200ml)
- 100ml Cooking syrup or Corn syrup (approx. 1/2 cup)
- 50ml Vinegar (approx. 1/4 cup)
- 2 Tbsp Starch (for thickening sauce)
Cooking Instructions
Step 1
First, to make the crispy coating for the Tangsu-yuk, pour 4 cups of water into 3 cups of starch and let it sit for at least 2 hours. This allows the starch to settle to the bottom. You can then carefully pour off the clear water, leaving behind the settled starch, which will create a chewier and crispier coating.
Step 2
Cut the pork tenderloin into bite-sized pieces. Season them with 3 tablespoons of cooking wine and a sprinkle of herb salt. The cooking wine will effectively remove any gamey smell from the pork, while the herb salt adds a subtle flavor, enhancing the overall taste of the Tangsu-yuk. Gently mix them together and let it marinate for about 10 minutes.
Step 3
After 2 hours or more, when the starch has settled at the bottom, carefully pour off the clear water from the top. Leave only the clumped starch behind. This starch will be the key to our crispy coating.
Step 4
Add the marinated pork to the clumped starch. Then, add 2 egg whites and mix everything thoroughly with your hands. Ensure the pork pieces are evenly coated with the starch and egg white mixture. A thicker coating will result in an even crispier texture.
Step 5
This is what the Tangsu-yuk looks like after being coated with the starch and egg white mixture. It’s important that the coating is not clumpy and adheres well to the meat for the best results when frying.
Step 6
Now, let’s prepare for frying. Heat a generous amount of cooking oil in a wok or deep pot to 180°C (350°F). Once the oil is at the right temperature, carefully add the coated pork pieces one by one, making sure they don’t stick together. Fry them for about 3 minutes for the first fry. Remove the pork from the oil and let it rest briefly. Frying twice will ensure an extra crispy and delicious Tangsu-yuk.
Step 7
After the first fry, return the Tangsu-yuk to the 180°C (350°F) oil for another 1-2 minutes. This second fry will make the exterior extra crispy and the interior tender, resulting in a beautiful golden-brown Tangsu-yuk. Drain the fried pork on paper towels to remove excess oil.
Step 8
It’s time to make the delicious sauce. Prepare the carrot, onion, red cabbage for color, and a red chili pepper for a touch of heat. Chop all the prepared vegetables into similar, bite-sized pieces. The crispiness and sweetness of the vegetables will enrich the flavor of the Tangsu-yuk sauce.
Step 9
In a pot, combine the chopped vegetables with 50ml soy sauce, 1 cup water, 100ml cooking syrup, and 50ml vinegar. Add 2 tablespoons of starch and mix everything thoroughly until smooth. Place the pot over medium heat and bring it to a boil.
Step 10
As the sauce begins to boil, it will start to thicken and form small clumps. Reduce the heat to low and stir continuously to prevent sticking to the bottom, simmering until it reaches your desired consistency. Stirring gently will help create a smooth sauce without lumps.
Step 11
The sauce has thickened and become glossy, signaling the completion of your delicious Tangsu-yuk sauce! Serve the hot sauce with the freshly fried crispy Tangsu-yuk and enjoy. You can create a restaurant-quality dish right in your own home. Enjoy your meal!
