Choi Kang-rok's Jo-tang (Braised and Fried Tangsuyuk)

Recipe 🍳

Cooking tips 💡

• Washing the surface oil with boiling water after searing the meat results in a clean taste without greasiness.
• Cutting the meat after it has completely cooled will maintain its neat, angular shape without the surface crumbling.
• Coating the meat with batter while holding it by hand can cause the batter to peel off where your fingers touched, making it difficult to fry evenly. Using a bamboo skewer is convenient.
• When adding starch slurry to the sauce, lower the heat and add it drop by drop like fine threads while stirring rapidly with chopsticks to prevent clumping.

Recommended for 🙋

• ⭐Those who want to taste the harmony of braising and frying, full of Chef Choi Kang-rok's unique dedication.
• ⭐Those who want to prepare a special main dish to be cut with a knife instead of regular tangsuyuk.
• ⭐Advanced cooks who want to complete a deeply flavorful pork dish with time and effort.