Chinese Pork (Tangsuyuk)

Chinese Pork (Tangsuyuk)
Chinese Pork (Tangsuyuk)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    c. Potato starch

  • 4

    c. Water

  • 1

    lb. Pork butt, sliced paper thin

  • Salt and pepper to taste

  • 4

    cloves garlic minced

  • 1

    Tbsp. Oil

  • 1/2

    onion thinly sliced

  • 2

    medium carrots, thinly sliced

  • 1

    bell pepper, chopped

  • 1/2

    c. Pineapple chunks with juices

  • 1

    and 1/2 c. Water

  • 1/2

    c. Sugar

  • 1/3

    c. Vinegar

  • 1

    tsp. soy sauce

  • 1

    Tbsp. Corn starch mixed with 1/4 c. Water

  • 1

    egg white

  • Oil for frying

Directions

Combine potato starch and 4 c. In a large bowl stirring to combine. Let sit 3-4 hours until the starch sinks to the bottom of bowl. Season pork with salt, pepper, and minced garlic. Cover and chill until ready to use. Meanwhile, prepare the sauce. Heat 1 Tbsp oil over medium heat in wok or medium sauce pan. Add the onions, carrots, and bell peppers and cook until softened. About 6-7 minutes. Add the pineapple with it's juices and soy sauce. Stir to combine and let simmer for 3-4 minutes. Add the cornstarch slurry and cook an additional 2 minutes. The sauce should be slightly thick and shiny. Keep warm. Pre heat frying oil to 350 degrees Fahrenheit. Drain water from the potato starch and water mixture. Add the egg white and stir with your hands until well combined; the starch will be slightly stiff to but will give in to pressure. Add 1/4 of the pork to the starch and mix to coat the pork. Clump each pork slice to form long pieces. Carefully add a small batch of the pork to the heated oil and fry until crispy. About 5 minutes. Remove and drain on a paper towel lined tray. Repeat with the remaining pork, first coating with the starch mixture than frying in batches. Fry the pork once more. Reheat the sauce. Transfer fried pork to platter and spoon the sauce on top. Serve immediately.

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