My Korean Kitchen· by Sue | My Korean Kitchen★ 5.0 (17)

Tangsuyuk (Korean Sweet and Sour Pork)

Name: Tangsuyuk (Korean Sweet and Sour Pork)
Prep time: 65 min
Cook time: 30 min
Total time: 95 min
Yield: 4
Cuisine: korean
Ingredients: 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))

Nutrition Facts

Per serving · recipe makes 4 · 1h 35m total

Servings

Calories

37% of a 2,000 cal day

747KCAL

Protein

30g61% DV

% DAILY VALUE

Total Fat31g

40%

Saturated8g

40%

Unsaturated23g

—

Total Carbs86g

31%

Fiber2g

Total Sugars26g

—

incl. Added Sugars13g

25%

Starch58g

—

Sodium1414mg

61%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

4 SERVINGS

500 gpork loin — thin strips, 1.1 lb
1 tbsprice wine — or any cooking wine
1 tspsoy sauce — regular
1 tspfine sea salt
½ tspginger powder — ground, or minced ginger
ground black pepper — sprinkle
1¼ cupspotato starch — or corn starch
1 cupwater
½ tbspcooking oil
2egg whites
150 gpineapple slices — canned, cut into small chunks, 5.3 oz
70 gonion — cut into small chunks, 2½ oz
50 gyellow capsicum / bell pepper — cut into small chunks, 1.8 oz
50 gred capsicum / bell pepper — cut into small chunks, 1.8 oz
100 gEnglish cucumber — cut into small chunks, 3½ oz
50 gcarrot — thinly sliced, 1.8 oz
200 mlwater
200 mlpineapple juice — from canned pineapple
¼ cupsugar — raw
3 tbspsoy sauce, regular
2 tbspapple cider vinegar
2 tbsppotato starch — or corn starch
2 tbspwater
vegetable oil (rice bran oil used) — for cooking, for deep frying

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 35m total

Read the method on My Korean KitchenSue | My Korean Kitchen’s original page

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mainkoreanstir fryporkdairy free

Nutrition is estimated by Chive from the ingredients above, per serving.

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