Tangsuyuk

Name: Tangsuyuk
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g pork; to finish sweet-sour sauce; 1 onion; 1 cucumber; for frying potato starch; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Tangsuyuk is a beloved dish that finds its roots in the fusion of Chinese and Korean cuisines. Traditionally enjoyed at celebratory gatherings and family meals, this dish brings people together around a shared table. Its preparation, steeped in the methods of Chinese-Korean cooks, involves a keen sense of balance — salt is judged precisely by hand and fat is used with a liberal hand, ensuring each piece is both flavorful and satisfying.

The dish should be a delightful play of textures and flavors. The pork, coated in a crisp potato starch crust, offers a satisfying crunch, while the sweet-sour sauce adds a tangy glaze that complements the dish's savory base. Sliced onion and cucumber provide a refreshing contrast, making each bite an enticing blend of tender, crispy, sweet, and tangy sensations.

Ingredients

400 gpork
to finishsweet-sour sauce
1onion
1cucumber
for fryingpotato starch
to tastefine sea salt

Method

Begin by cutting the 400 g pork into bite-sized strips, ensuring they are uniform in size for even cooking. Season the pork generously with fine sea salt, making sure each piece is well-coated. This will enhance the flavor of the meat and help it retain moisture during cooking.
Prepare the vegetables by slicing 1 onion and 1 cucumber into thin strips. Set these aside as they will be added to the dish later, providing a fresh contrast to the rich pork.
In a large bowl, coat the seasoned pork pieces thoroughly with potato starch. This will create a crispy exterior once fried. Make sure each piece is evenly covered, as this will ensure a consistent texture.
Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, carefully add the pork pieces in batches to avoid overcrowding. Fry until each piece is golden brown and crispy on the outside, which should take about 3-4 minutes per batch. Remove the pork and drain on paper towels to remove excess oil.
In the same pan, remove any excess oil, leaving about 1 tablespoon behind. Add the sliced onion and cucumber to the pan and stir-fry for 2-3 minutes until the onion becomes translucent and the cucumber is slightly softened.
Return the fried pork to the pan with the vegetables. Pour in the sweet-sour sauce, stirring to coat the pork and vegetables evenly. Cook for an additional 2-3 minutes until the sauce thickens and clings to the pork, giving it a glossy appearance.
Taste the dish and adjust the seasoning with additional fine sea salt if needed. Serve the Tangsuyuk immediately, accompanied by rice, bread, or salad, allowing everyone to share and enjoy the meal together.