One of my favorite Korean-Chinese dishes is noodles with black bean sauce also known as jja jang myung. The perfect side dish when having jja jang myun is tangsuyuk. Tangsuyuk is a sweet and sour pork dish that consists of crispy fried pork in a sweet and sour sauce. Serve this delicious dish with black bean noodles or as the main course with a side of rice.

tangsuyuk

tangsuyuk

 

Serves 4 as a side

693

Tangsuyuk

1 hr, 30 Total Time

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Ingredients

    Fried pork
  • 2 cups potato starch
  • 4 cups water
  • 1 lb pork butt, sliced paper thin
  • salt and pepper
  • 4 garlic cloves, minced
  • 1 egg white
  • oil for frying
  • Sweet and sour sauce
  • 1 tbsp oil
  • 1/2 onion, chopped into medium chunks
  • 2 medium carrots, thinly sliced on a bias
  • 1/2 bell pepper, chopped into medium chunks
  • 1/2 cup pineapple chunks with 1/4 cup canned pineapple juice
  • 1 1/2 cup water
  • 1/2 cup sugar
  • 1/3 cup rice vinegar
  • 2 tsp soy sauce
  • 1/4 cup cornstarch mixed with 1/4 cup water
  • Dipping sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar

Instructions

  1. Combine potato starch and water in a large bowl, stirring to combine. Let sit for 1 hour or until the starch sinks to the bottom of the bowl and solidifies
  2. Season the pork with salt, pepper, and minced garlic. Let sit for 20 minutes.
  3. Meanwhile, prepare the sauce. Heat 1 tbsp oil over medium heat in a wok or medium saucepan. Add the onions, carrots and bell peppers and cook until softened, about 6-7 minutes. Add the pineapple with its juices, water, sugar, vinegar, and soy sauce. Stir to combine and let simmer for 3-4 minutes. Combine 1/4 cup cornstarch with 1/4 cup water and add to the sauce. Continue to simmer until slightly thick, about 2-3 minutes. Keep warm.
  4. Preheat frying oil to 350 degrees F.
  5. Drain the water from the potato starch and water mixture. Add the egg white and mix until well combined. Add 1/4 of the pork to the starch and mix to coat the pork. Carefully add a small batch of the pork to the frying oil and fry until crispy, about 3-4 minutes. Remove and drain on a paper-towel-lined tray. Repeat with the remaining pork.
  6. Fry the pork once more.
  7. Combine the soy sauce and rice vinegar for the dipping sauce. Serve the pork with the sweet and sour sauce on top or on the side. Dip the pork in the sweet and sour sauce then in the soy sauce mixture.
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**Helpful tips and common mistakes

The trick to achieving crispy pork in tangsuyuk is all in the potato starch batter. Potato starch is commonly used for tangsuyuk and some packages even come with directions written on them.

Soaking the potato starch in the water draws out the excess starch; think of it when you soak your potatoes in water before frying. If you haven’t tried this method before, I encourage you to do so. Soak cut potatoes in water for one hour, drain and pat dry. Fry the potatoes and you end up with crispy french fries! The reason behind why this works gets technical so I won’t bore you with the scientific details, but trust me, it works.

batter for pork

After draining the water from the potato starch, you will be left with a stiff mound of starch. It may look as hard as a rock, but once you dig your hand into the mix, you will realize that it can easily be manipulated. The starch “melts” back into the mixture immediately after being handled and returns to the original stiff state, but can easily be disturbed.

As for the meat, I prefer using pork butt but you can also use pork loin or beef. Ask your butcher to slice the pork butt paper-thin or if using pork loin, pound until 1/4 inch thick and cut into strips.

coat the pork in potato starch mixture

The sauce for tangsuyuk should be a combination of sweet and sour. Although the vegetables can vary, pineapple is a must for the sauce. Adjust accordingly to balance the flavors.

the sweet and sour sauce

Frying the pork twice makes it extra crispy. Extra crispy on the outside and chewy and moist on the inside, just how I like it!

the fried pork

Pour the sauce over the pork and serve with a side of rice or with a hot bowl of jja jang myun. When I used to work as a catering chef, I used to prepare large batches of tangsuyuk for 60 people and they ate it all up. I personally like to dip the sweet and sour pork in a little soy sauce and vinegar mix to boost that salty and sour quality. Make this at home and you won’t have to search for the best tangsuyuk again!

tangsuyuk

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.

 

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