Crispy Homemade Tangsuyuk (Sweet and Sour Pork)
Homemade Tangsuyuk with Pork Tenderloin, Sweet and Sour Sauce, Perfect for Guests, Housewarming Parties, and Birthday Celebrations
Make a generous and delicious Tangsuyuk at home using tender pork tenderloin! This recipe will guide you to create a dish with a crispy exterior and a juicy interior that’s perfect for any special occasion or when you want to impress guests.
Tangsuyuk Main Ingredients
- Pork tenderloin 300g (thinly sliced for stir-fry)
- Salt 1/2 tsp
- Pepper to taste
Crispy Batter
- 1 Egg
- 1 cup Potato starch (approx. 120g)
- 4 Tbsp Cooking oil (for batter)
- 4 Tbsp Water
Sweet and Sour Tangsuyuk Sauce
- 1 cup Pineapple chunks syrup (from can, approx. 200ml)
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Corn syrup (or similar sweetener)
- 1/2 Tbsp Oyster sauce
- 1 pinch Salt
- 1/4 Cucumber
- 1/4 Carrot
- 1/4 Green bell pepper
- 1/4 Onion
- A small amount of dried wood ear mushrooms
- 1-2 Pineapple slices (for garnish)
Slurry for Sauce Thickening
- 1 Tbsp Potato starch
- 1 Tbsp Water
- 1 Egg
- 1 cup Potato starch (approx. 120g)
- 4 Tbsp Cooking oil (for batter)
- 4 Tbsp Water
Sweet and Sour Tangsuyuk Sauce
- 1 cup Pineapple chunks syrup (from can, approx. 200ml)
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Corn syrup (or similar sweetener)
- 1/2 Tbsp Oyster sauce
- 1 pinch Salt
- 1/4 Cucumber
- 1/4 Carrot
- 1/4 Green bell pepper
- 1/4 Onion
- A small amount of dried wood ear mushrooms
- 1-2 Pineapple slices (for garnish)
Slurry for Sauce Thickening
- 1 Tbsp Potato starch
- 1 Tbsp Water
- 1 Tbsp Potato starch
- 1 Tbsp Water
Cooking Instructions
Step 1
First, prepare the pork tenderloin. It should be thinly sliced, ideally for stir-fry. Season the sliced pork with 1/2 tsp salt and a pinch of pepper. Gently mix to coat, and let it marinate for about 10 minutes to allow the flavors to meld.
Step 2
In a bowl, combine 1 egg, 1 cup of potato starch, 4 Tbsp cooking oil, and 4 Tbsp water. Whisk everything together to create a batter. The batter should have a consistency similar to mayonnaise – not too thick, not too thin. If it seems too stiff, gradually add another tablespoon of water until you achieve the desired texture.
Step 3
Add the marinated pork tenderloin pieces into the prepared batter. Ensure each piece of pork is evenly coated with the batter. This coating will become the crispy exterior once fried. Aim for a relatively thin coating; if it’s too thick, the crust might become soggy.
Step 4
Prepare the vegetables for the sauce. Slice the green bell pepper, cucumber, onion, and carrot into bite-sized pieces, cutting them diagonally for an attractive presentation. Rehydrate the dried wood ear mushrooms in lukewarm water, rinse them thoroughly, and chop them if they are too large. Cut the pineapple slices into 2-3 smaller pieces.
Step 5
To thicken the sauce, prepare a cornstarch slurry. In a small bowl, mix 1 Tbsp potato starch with 1 Tbsp water. Stir well until there are no lumps, creating a smooth mixture.
Step 6
In a saucepan, combine the sauce ingredients: 1 cup pineapple syrup, 2 Tbsp sugar, 2 Tbsp vinegar, 1 Tbsp corn syrup, 1/2 Tbsp oyster sauce, and a pinch of salt. Bring this mixture to a simmer over medium heat. Once it starts boiling, gradually whisk in the prepared cornstarch slurry, stirring constantly until the sauce reaches your desired consistency. Finally, add the pineapple chunks and the prepared vegetables to the sauce, and simmer for another minute.
Step 7
Heat your frying oil to 180°C (350°F). First, lightly fry the vegetables designated for the sauce (green bell pepper, cucumber, onion, carrot). Fry them for about 30 seconds, just until they are slightly tender but still have a slight crispness. This prevents them from becoming mushy in the sauce. Remove them with a slotted spoon and drain on paper towels.
Step 8
Now, carefully add the battered pork tenderloin pieces to the hot oil. Fry them until they are golden brown and crispy. For home consumption, frying once is often sufficient. However, if you are preparing this for guests or desire an exceptionally crispy texture, double-frying is recommended. After the first fry, remove the pork and let it drain on a wire rack for a few minutes. Just before serving, return the pork to the hot oil for a second fry (about 1-2 minutes) until perfectly crisp and hot.
Step 9
Arrange the fried Tangsuyuk pieces attractively on a serving plate. Top with the lightly fried vegetables, pineapple pieces, and rehydrated wood ear mushrooms. Finally, pour the warm sweet and sour sauce generously over the pork and vegetables. Your delicious homemade Tangsuyuk is now ready to be enjoyed!
