Sweet and Sour Pork
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.
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Instructions
- 1
Cut pork into bite-sized pieces.
- 2
Coat in egg and cornstarch, deep-fry twice at 175C.
- 3
Bring ketchup, sugar, vinegar, soy sauce to a boil.
- 4
Stir-fry vegetables in the sauce.
- 5
Pour sauce over crispy pork just before serving.
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