Crispy Pork with Sweet and Sour Sauce — Tangsuyuk Bowl Sweet and Sour Pork
Korean-Chinese sweet and sour pork double-fried until crisp and tossed in a sticky sweet-sour sauce with carrot, onion, and pineapple, served over short-grain rice with scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Toss pork strips with salt, pepper, and beaten eggs, then dredge thoroughly in 120g potato starch. Cut carrot, onion, and pineapple into 2cm chunks. Slice scallions thinly. Whisk together rice vinegar, brown sugar, soy sauce, ketchup, and 300ml water. Prepare potato starch slurry with 20g potato starch and a little water.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, and cook on lowest heat 12 minutes. Rest covered off heat 5 minutes until fluffy and cooked through.
Fry 1
Heat neutral oil to 160°C in a heavy pot or Dutch oven. Lower pork in two batches and fry 5–6 minutes per batch until pale and just cooked through. Lift onto a rack and rest 3 minutes.
Crisp
Raise oil to 190°C and double-fry pork in two batches for 3 minutes per batch until shatteringly crisp and deep golden. Lift onto rack and drain completely.
Build
Wipe a wide skillet and whisk vinegar mixture over medium-high heat until boiling. Add carrot, onion, and pineapple; simmer 3–4 minutes until just tender. Stir in potato starch slurry and reduce 60 seconds until sauce turns glossy.
Glaze
Toss crisp pork through the glossy sauce 30 seconds until fully coated and glistening.
Plate
Mound cooked rice into two wide bowls, pile pork and sauce on top, scatter scallions over, and serve immediately.
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