Main ingredients
pork tenderloindillbutterpotato starchsquid inkvinegarsoy saucelarge green oniongingercherry tomatoes
Kim Ho-yoon's Herb Butter Tangsuyuk
Crispy pork tenderloin fried in squid ink batter, tossed in a sweet and sour sauce, and finished with fragrant dill butter.
Ingredients needed 3 servings
Recipe
Cooking tips
- The squid ink batter is dark, making it hard to judge doneness by sight. Preheat the oil to 170–180°C, then maintain 160–170°C and fry for 4 minutes.
- Make the starch slurry with a 3:1 ratio of water to starch. Add it gradually to the sauce while stirring to easily achieve the desired consistency.
- Once the sauce is bubbling vigorously, turn off the heat and quickly toss the fried pork in the residual heat to keep the batter crispy.
Recommended for
- Those who want to serve a unique Chinese-inspired dish at home for a special occasion.
- Those who want to experience the flavor of herb butter in a tangsuyuk different from the classic version.
- Those who want to learn the techniques of squid ink batter and sauce-tossing.
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