The Joy of Cooking
My Favorite is Crispy Sweet and Sour Pork and As I stood in my cozy kitchen, the aroma of spices and sizzling oil filled the air. Today, I was making Crispy Sweet and Sour Pork, a beloved dish that always brings back warm memories. I remember the first time I tried it at a local Korean-Chinese restaurant. The crispy pork pieces, drenched in a tangy sauce with vibrant fruits and vegetables, were a delightful explosion of flavors. I couldn’t wait to recreate that magic in my own home, sharing it with family and friends.
Preparing the Ingredients
I gathered all the ingredients, feeling excited about the cooking process. The pork shoulder, with its tender marbling, was perfect for this dish. I sliced it into strips, adding minced ginger, sea salt, and black pepper to give it a robust flavor. After marinating it for a while, I set aside the potato starch, which would make the pork delightfully crispy. Each ingredient seemed to tell a story, and I loved how they all came together to create something beautiful.
Cooking with Care
As I heated the oil in my deep skillet, I could feel the anticipation building. The first frying was essential for that golden brown color and crispy texture. I dropped the marinated pork pieces into the hot oil, watching them bubble and sizzle. After they were perfectly fried, I prepared the sweet and sour sauce. Stir-frying the wood ear mushrooms, onions, and carrots brought a colorful medley to my skillet. I could hardly wait to taste the combination of sweet pineapple and tangy vinegar; it felt like a symphony in my kitchen.
Sharing the Love
When the dish was finally ready, I plated the crispy pork and drizzled the vibrant sauce on top. I garnished it with sesame seeds and fresh herbs for a touch of elegance. As I served it to my family, their eyes lit up with delight. The first bite was pure bliss, with the crunch of the pork and the sweetness of the sauce creating a perfect balance. Sharing this dish was more than just serving a meal; it was sharing love and laughter, just like I had experienced at that restaurant years ago. This Crispy Sweet and Sour Pork was not just a recipe; it was a heartfelt reminder of the joy of cooking together.
Table of Contents
Chef’s Notes-Crispy Sweet and Sour Pork
- Allow the pork to marinate for at least 30 minutes. For better flavor, marinate it for a few hours or overnight in the refrigerator.
- When coating the pork, ensure that each piece is well-coated with the potato starch mixture for an ultra-crispy texture.
- Use a thermometer to check the oil temperature. If the oil is too hot, the pork will burn on the outside and remain raw inside. If it’s too cool, the pork will absorb too much oil and become greasy.
- Frying the pork twice is key to achieving a crunchy texture. The first fry cooks the pork, while the second fry adds the final crispiness.
- Feel free to add other vegetables like bell peppers or snap peas for added color and crunch. You can also experiment with fruits such as mango or peach for a unique twist.
- Serve the crispy pork with steamed rice or noodles, along with the dipping sauce, for a complete meal that balances flavors and textures.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the pork will lose its crispiness. Reheat in an oven to regain some crunch.
Crispy Sweet and Sour Pork
4
servings30
minutes20
minutes450
kcal1
hour30
minutes2
hours20
minutesDive into the delightful world of Korean-Chinese cuisine with this Crispy Sweet and Sour Pork recipe! Imagine crunchy pork pieces enveloped in a tangy, sweet sauce with vibrant fruits and veggies. This dish is perfect for parties or family dinners, and it’s guaranteed to impress your guests. Follow these expert tips to achieve restaurant-quality tangsuyuk at home!
Ingredients
- Pork
1 pound pork shoulder or tenderloin, sliced into 2-inch by ½-inch strips
½ tsp finely chopped ginger
1½ tsp sea salt
¼ tsp freshly ground black pepper
1 large egg white
1 cup potato starch
4 cups vegetable oil for frying
- Sauce
2-3 dried wood ear mushrooms, rehydrated in cold water for 1½ hours
⅓ cup thinly sliced onion
1 small carrot, julienned
⅓ English cucumber, thinly sliced
1 small red apple, cored and sliced into ⅓-inch thick pieces
¼ cup granulated sugar
2 tbsp soy sauce
3 tbsp apple cider vinegar
1 tsp toasted sesame oil
3 cups water
- Dipping Sauce
2 tbsp soy sauce
1 tbsp apple cider vinegar
Directions
- Marinate the pork strips with ginger, sea salt, and black pepper in a bowl. Refrigerate for at least 30 minutes.
- Reheat the sauce until bubbling. Add cucumber, pineapple, and sesame oil. Serve over crispy pork.
- In a skillet, stir-fry mushrooms, onion, carrot, and apple. Add water, sugar, soy sauce, and vinegar. Boil.
- Serve the crispy pork with the sauce on the side or poured over. Provide the dipping sauce separately.
Equipment
- Chef’s Knife
- Cutting Board
- stainless steel cookware set
- mixing bowls
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 15g
- Protein: 20g
- Vitamin A: 3000IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 2mg
FAQ-Crispy Sweet and Sour Pork
Can I use a different type of meat?
Yes! You can substitute the pork with beef tenderloin or chicken breast for a different protein. Adjust the cooking times accordingly.
What can I use instead of wood ear mushrooms?
Shiitake mushrooms are a great alternative with a similar texture. You can also omit them if unavailable.
Is there a way to make this dish less oily?
To reduce oil absorption, ensure the oil is hot enough when frying and drain the pork well after frying. Alternatively, you can bake the pork in the oven after coating it with the starch for a healthier option.
Can I prepare the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator. Reheat it before serving, adding fresh vegetables just before serving for a crisp texture.
How spicy is this dish?
This recipe is not inherently spicy. If you prefer some heat, you can add red pepper flakes or a dash of hot sauce to the sauce to suit your taste.
