Sweet and Sour Pork
Quick answer
Sweet and sour pork, known in Korea as tangsuyuk, is a Chinese-Korean dish of double-fried pork pieces served under a glossy, tangy sauce.
What makes this special
- Sweet and Sour Pork features double-fried meat coated in a glossy, tangy sauce with fruit and onions.
- Double frying at 175°C separates a crunchy crust from a tender interior
- Boiling the ketchup-vinegar sauce brings out a fruity sweetness
Key ingredients
Core cooking flow
- 1 Cut 400 g pork loin into even bite-sized pieces, then pat the surface dry so the coating sticks well.
- 2 Beat 1 egg and coat the pork lightly, then add the 100 g cornstarch in portions.
- 3 Heat the oil to 175 degrees Celsius and add the pork without crowding the pan.
Sweet and sour pork, known in Korea as tangsuyuk, is a Chinese-Korean dish of double-fried pork pieces served under a glossy, tangy sauce. Bite-sized cuts of pork loin are coated in egg and cornstarch, then fried twice at 175 degrees Celsius-the first pass cooks the inside, and the second crisps the crust to a shattering crunch. The sauce is built from ketchup, sugar, vinegar, and soy sauce, brought to a quick boil and tossed with stir-fried bell pepper and onion, which contribute color and a fresh vegetal crunch. Timing is everything: the sauce is poured over the pork at the very last moment so the coating stays audibly crisp when bitten into. The interplay between the crunchy exterior, the soft pork within, and the bright, fruity sauce makes this one of the most popular dishes at Chinese restaurants across Korea.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 400 g pork loin into even bite-sized pieces, then pat the surface dry so the coating sticks well.
Cut the bell pepper and onion into similar pieces so they cook evenly in the sauce.
- 2Step
Beat 1 egg and coat the pork lightly, then add the 100 g cornstarch in portions.
Toss until every piece looks pale and dry on the outside, with no wet patches that could burst in the oil.
- 3Heat
Heat the oil to 175 degrees Celsius and add the pork without crowding the pan.
Fry the first time until the coating turns light golden and the pork is cooked through, adjusting the heat if the oil drops too much.
- 4Heat
Lift the pork out and let it rest briefly so steam escapes from the crust.
Return it to 175 degrees Celsius oil for the second fry, then remove it as soon as the outside feels firm and crisp.
- 5Control
In a pan, combine 3 ts ketchup, 2 ts sugar, 2 ts vinegar, and 1 ts soy sauce over medium heat.
When the edges bubble and the sauce looks glossy, add the vegetables and stir-fry until just crisp-tender.
- 6Finish
Spread the fried pork on a serving plate instead of piling it high, so trapped steam does not soften the crust.
Pour the hot sauce over it only at the last moment and serve immediately while the coating is still crisp.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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