Pork Tangsuyuk with Rice Paper
A Crispy and Chewy Pork Tangsuyuk Recipe Using Rice Paper!
I stumbled upon a recipe on social media for making pork using rice paper and couldn’t resist trying it! I was so curious about the taste that I decided to make it myself. This recipe offers a delightful combination of crispy outer layer and chewy texture.
Tangsuyuk Ingredients- Pork shoulder or belly, 400-500g
- Rice paper wrappers
- Salt, a pinch
- Black pepper, a pinch
- Cornstarch, generously
- 1 Egg
- Cooking oil, for frying
Cooking Instructions
Step 1
First, cut the pork shoulder (or belly) into bite-sized pieces, about 2-3 cm. If there’s too much fat, you can trim some of it off.
Step 2
Season the cut pork with salt and pepper. For an extra touch to remove any gamey odor, you can add a little soju or cooking wine and mix well.
Step 3
Depending on their size, cut the rice paper wrappers in half. Briefly dip each piece in warm water until it becomes pliable, then immediately remove it. Be careful not to soak them for too long, as they can tear.
Step 4
Place the seasoned pork onto the softened rice paper. Roll it up tightly to prevent it from unraveling during cooking. Make sure the rice paper overlaps nicely.
Step 5
Coat the rolled pork generously with cornstarch. Then, dip them into a beaten egg wash, ensuring they are fully coated. (Optional: For an extra crispy coating, you can double-fry: cornstarch – egg – cornstarch).
Step 6
Heat a generous amount of cooking oil in a deep pan or wok to about 170-180°C (340-350°F). Carefully place the prepared pork into the hot oil. Fry until golden brown and crispy on all sides. Turn them occasionally to ensure even cooking.
Step 7
Once fried to perfection, remove the tangsuyuk and drain on paper towels. The rice paper creates a wonderfully thin, crispy, and chewy coating that’s truly unique! It’s also tempting to snack on them as they come out of the fryer.
Step 8
Now, let’s make the delicious tangsuyuk sauce! In a saucepan, combine 150ml of water, 2 Tbsp soy sauce, 3 Tbsp vinegar, and 3 Tbsp sugar. Stir until the sugar dissolves.
Step 9
Once the sauce begins to boil, gradually add the cornstarch slurry (2 Tbsp cornstarch mixed with 2 Tbsp water), stirring continuously until it thickens to your desired consistency. Finally, add finely chopped onion and simmer for another 2-3 minutes. Don’t skip the onion; it’s key to the sauce’s flavor! Pour the finished sauce over the fried pork or serve it on the side for dipping.
