Sweet and Sour Pork (Tangsuyuk: 탕수육)
Hi everybody !
Today, let’s make party food ! Let’s have a party !
When you have a party, you give food. Without food, it’s boring boring !
So, today, we’re going to make Tangsuyuk !
Tangsuyuk is crispy pork, in a sweet and sour sauce, made with fruits and colorfull vegetables.
You can use beef, chicken or pork.
Are you vegetarian ?
Don’t be disappointed !
You can use shiitake mushrooms !
So i just salted this shiitake mushrooms for a few hours, now it’s really plump !
We need to make this very crunchy crunchy !
So 1 pound of pork, i’m going to cut it into thin slices.
Shoulder part, should not be too much fatty.
So all like lean cut.
First, slice thinly.
Look like this size, thin.
And then, let’s season.
Ginger, half a teaspoon amount.
Then, half teaspoon salt.
And then cover.
So I’m going to keep in the refrigerator while I’m preparing other ingredients.
I’m going to make very crunchy crunchy batter.
With this potato starch.
We need one cup.
Doesn’t matter how much water actually you can add
But I use 3 cups.
So well mix this.
This starch is heavier than water, it’s going to sink soon.
And it will take one and half hours.
This is going to sink, like this.
And also, we need to soak one more item.
This is wood ear mushrooms.
When soaked, it’s really plump and very springy.
This looks like a real leaf, like an ear. (laughs)
And shiitake mushrooms.
If you make tangsuyuk with shiitake mushrooms, well soaked, make it really soft like this
cut into quarters.
Like really cute hmm
And then here, just a little salt.
Just like the pork we did.
I’m going to fry my pork, and then let’s heat up the oil first.
4 cups of corn oil I’m using
In this pork, we are going to add 2 tablespoons of starch.
Then, well mix this.
The reason I’m doing this, is so that the hot oil is not going to be splashed.
Also, easily, we can coat easily with the batter.
Just a little bit.
I’m going to pour out the water.
When you poke this, this is like mud.
So this is the key point that you make really crispy batter.
Let’s add one egg white.
And then, mix this.
And let’s also do this shiitake mushrooms too.
Tangsuyuk is a really popular Korean Chinese food.
I learnt how to make this tansuyuk batter years ago when I lived in Korea.
One of my friends invited me to her house
She made us some tangsuyuk.
So crunchy crunchy, and so delicious.
I asked her, how did you make this batter?
Because all the time I make this, I never used this method.
Like a mixture, and the starch is soft to the bottom.
And then pour out the water, I never used this method.
But I asked her and she revealed the secret.
Ever since then, I always use this method.
And it never betrayed me. (laughs)
Starch will always sink to the bottom.
Before cooking, you gotta mix it again.
My oil is hot enough, I think.
So, let’s fry!
And I need this, this and strainer.
So, c’mon! I’ll show you. 🙂
So I dip this, see it’s the right temperature.
I’m gonna turn on my vent.
And mix again.
Turn down the heat, to medium heat.
Until light golden brown.
It will take 5~6 minutes over medium-high heat.
I’m going to all collect on this one, paper towel on my basket.
We added this pork, all different time.
So, first one is already cooked.
Later when we add in this one, is still being cooked.
So how can you know is by the colour and crispness.
You can feel this with your tongs.
It really should be crispy, crunchy
Control your heat.
My first batch is done.
I’m going to strain this here.
And then my 2nd batch.
With your tongs, split.
And then my 1st batch is here.
See, light golden brown.
And my last batch.
This is a Shiitake mushroom.
Ho my !
Light golden brown.
We fry the ones.
If we have a party in three days,
just make this and freeze it.
And then when your guests come over
you just fry one more time
We need to double fry, and double fry makes it really crispy.
I’m going to let cool this guys
And then, let’s make sauce! 🙂
Using your cookie cutter, you can make it pretty.
And this one, eat it.
And an onion.
Just a little bit will do.
Wood ear mushrooms.
I’ll use maybe three.
You see there’s a stem part around here
so you’ll have to get rid of that part.
Look at that, really looks like somebody’s ear.
Cute, and really springy.
Small amount of apple is enough.
We are going to make cucumber really late, last minute.
Cucumber, and pineapple.
I’m going to cut this thinly.
I’m using canned pineapple but you can use fresh pineapple too.
2 tablespoons potato starch.
And add 2 tablespoons water.
So we make starch water, or starchy water.
This starch water is going to be added to thicken the sauce later.
So now pan is heated, 1 teaspoon cooking oil.
mushrooms, oignon and carrots.
Then let’s add apple.
We need to make sweet, so sugar.
2 tablespoons white vinegar.
Or apple vinegar.
For colour, some soy sauce, half a teaspoon.
Salt, one teaspoon.
And well mix.
The sauce is boiling now.
And let’s mix this mixture again.
Just pour this.
While my sauce is cooking, let’s fry this pork the 2nd time.
So 2nd time when you cook,
it can be really crowded a little, doesn’t matter.
Turn off the heat.
So pineapple and cucumber.
Add sesame oil.
See, cucumber is a really beautiful green colour now.
And remove from the heat.
Let me taste it.
Crunchy pork is coated with the sticky sweet sour sauce.
This is exactly what people want from tangsuyuk, that texture.
And when you chew this, outside is very crunchy, inside is like I’m chewing a rice cake.
Today, we made tangsuyuk, sweet and sour pork.
This is one of those Koreanised Chinese dishes.
Korean people love tangsuyuk.
Enjoy my recipe, see you next time. Bye~~