Tangsuyuk (Korean Sweet and Sour Pork)
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My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (17)

Tangsuyuk (Korean Sweet and Sour Pork)

NUTRITION · PER SERVING95M COOK
CAL 36%·PRO 70%
CARBS 75G41% OF CAL
5G FIBER28G SUGAR42G OTHER
FAT 32G40% OF CAL
8G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy fried pork tenderloin coated in a sweet and sour sauce with pineapple and vegetables, a Korean-Chinese fusion dish. It's addictive with layers of sweet, sour, and savory flavors.

mainkoreanstir fryporkdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 500 g pork loin ((1.1 pounds), cut into thin strips (about 1 cm x 5 cm))
  • 1 Tbsp rice wine ((or any cooking wine))
  • 1 tsp soy sauce (, regular)
  • 1 tsp fine sea salt
  • 1/2 tsp ginger powder ((or minced ginger))
  • A few sprinkles ground black pepper
  • 1 1/4 cup potato starch ((or corn starch))
  • 1 cup water
  • 1/2 Tbsp cooking oil
  • 2 egg whites
  • 150 g pineapple slices ((5.3 ounces), cut into small chunks (I used canned pineapple))
  • 1/2 onion ((70 g / 2.5 ounces), cut into small chunks)
  • 1/2 yellow capsicum (/ bell pepper (50 g / 1.8 ounces), cut into small chunks)
  • 1/2 red capsicum (/ bell pepper (50 g / 1.8 ounces), cut into small chunks)
  • 1/4 English cucumber ((100 g / 3.5 ounces), cut into small chunks (1cm / 0.4 inch thickness))
  • 1/4 carrot ((50 g / 1.8 ounce), thinly sliced)
  • 200 ml water
  • 200 ml pineapple juice ((I used the juice from the canned pineapple))
  • 1/4 cup sugar (, raw)
  • 3 Tbsp soy sauce (, regular)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp potato starch ((or corn starch))
  • 2 Tbsp water
  • Some vegetable oil (for cooking and deep frying (I used rice bran oil))
PREP
65M
SODIUM
1443MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.