Crispy Sweet and Sour Pork (Tangsuyuk) with Pickle Brine Sauce
Homemade Tangsuyuk Recipe: Achieve Authentic Chinese Restaurant Flavor at Home!
Learn how to make crispy and juicy sweet and sour pork (Tangsuyuk) using a special sauce made with pickle brine. This recipe ensures a perfectly crunchy exterior and tender interior, bringing the authentic Chinese restaurant taste right to your kitchen. Ideal for special occasions or a delicious snack!
For the Crispy Tangsuyuk- Pork loin or tenderloin 600g
- Salt 1/2 tsp
- Black pepper to taste
- Cooking wine (Mirin or similar) 2 Tbsp
- Potato starch 200g
- Cold water 200g (for starch slurry)
- 1 egg white
- Vegetable oil for deep-frying (generous amount)
For the Sweet and Sour Sauce- Pickle brine 300ml (or juice from store-bought pickles)
- Soy sauce 20ml (approx. 1.5 Tbsp)
- Sugar 3 Tbsp
- Cornstarch or potato starch 3 Tbsp
- Cold water 6 Tbsp (for starch slurry)
- Assorted vegetables (onion, bell peppers, carrots, pineapple, etc.) as desired
- Pickle brine 300ml (or juice from store-bought pickles)
- Soy sauce 20ml (approx. 1.5 Tbsp)
- Sugar 3 Tbsp
- Cornstarch or potato starch 3 Tbsp
- Cold water 6 Tbsp (for starch slurry)
- Assorted vegetables (onion, bell peppers, carrots, pineapple, etc.) as desired
Cooking Instructions
Step 1
First, let’s prepare the starch mixture for the crispy coating. In a bowl, combine 200g of potato starch with 200g of cold water. Mix thoroughly until smooth, ensuring there are no lumps. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. After resting, the starch will settle at the bottom, and clear water will rise to the top. Carefully discard the clear water, reserving the settled starch.
Step 2
Now, let’s marinate the pork for delicious flavor. Cut 600g of pork into bite-sized pieces (about 2-3 cm). Place the pork in a bowl and season with 1/2 tsp salt, a pinch of black pepper, and 2 Tbsp cooking wine. Gently mix to coat the pork evenly. Let it marinate for at least 10 minutes.
Step 3
Prepare the vegetables for the sauce. Chop your preferred vegetables, such as onion, bell peppers, and carrots, into pieces suitable for the sauce. If you have canned pineapple, adding it will enhance the refreshing taste.
Step 4
Now, let’s make the flavorful sweet and sour sauce. In a saucepan, combine 300ml of pickle brine and 20ml of soy sauce. Bring to a simmer over medium heat. The unique tangy flavor of the pickle brine will add depth to the sauce.
Step 5
Once the sauce mixture starts to boil, reduce the heat to low. In a separate small bowl, whisk together 3 Tbsp of cornstarch or potato starch with 6 Tbsp of cold water to create a starch slurry. Gradually pour this slurry into the simmering sauce while stirring continuously, until you reach your desired sauce consistency. Be careful not to make it too thick.
Step 6
Turn off the heat and add all the prepared vegetables (and pineapple, if using) to the sauce. Stir well to coat them evenly. The residual heat will gently cook the vegetables, allowing them to meld with the sauce beautifully. Set the sauce aside for now.
Step 7
Retrieve the starch mixture from the refrigerator. Carefully pour off the clear liquid that has separated at the top, leaving the thick, settled starch at the bottom. You’ll want to scoop this starchy paste for the next step.
Step 8
To the marinated pork, add about 3-4 Tbsp of the reserved thick starch. Then, add 1 egg white and 4 Tbsp of vegetable oil. Mix everything thoroughly until a sticky, glue-like coating forms on the pork. This coating is crucial for achieving a wonderfully crispy texture when fried.
Step 9
It’s time to fry the Tangsuyuk! Heat a generous amount of vegetable oil in a deep pan or pot to 170°C (338°F). (Test the temperature by dipping a wooden chopstick; if small bubbles form around it, the oil is ready.) Carefully add the coated pork pieces one by one, stirring gently to prevent them from sticking together. Fry for about 2 minutes until they turn lightly golden. Remove the pork and let excess oil drain. This is the first fry, which cooks the pork.
Step 10
Increase the oil temperature to 170-180°C (338-356°F). Reintroduce the partially fried pork to the hot oil and fry for another minute, or until golden brown and perfectly crisp. Double-frying is key to achieving that delightful crispy exterior and moist interior! Drain the fried Tangsuyuk well. Serve immediately with the prepared sweet and sour sauce and enjoy your homemade delicacy!
