Main ingredients 🥩
porkstarchegg washvinegarsoy saucenoh chuonioncarrotcucumberwater starch
Lee Yeon-bok's Mokran Tangsuyuk
A recipe from Chinese culinary master Lee Yeon-bok's restaurant 'Mokran,' featuring crispy sweet and sour pork and a sweet sauce made exactly as in the restaurant.
🙋 Recommended for
- ⭐ Those who want to perfectly recreate the master's touch from the famous restaurant Mokran at home.
- ⭐ Those curious about the secret to extra crispy frying that stays crunchy even after some time.
Ingredients needed 🛒2 servings
- pork 200g
- starch (sediment from soaking in water) 200g
- egg wash 1-2 tbsp
- cooking oil 3 tbsp (for batter) + enough for frying
- sugar 5 tbsp
- vinegar 4 tbsp
- soy sauce 1 tbsp
- noh chu (for color) 1/2 tbsp
- onion a little
- carrot a little
- cucumber a little
- water starch 1 tbsp
Recipe 🍳
- Mix starch with water and let it settle. Pour off the clear water and use 200g of the remaining sediment.
- Add 1-2 tbsp egg wash and 3 tbsp cooking oil to the starch sediment and mix evenly to make a batter.
- Add 200g of pork for tangsuyuk to the batter and coat thoroughly.
- Heat oil to at least 180°C (356°F) and fry the pork pieces one by one until crispy and golden. Fry twice for extra crispiness.
- In a pot or pan, make the sauce base with sugar 5, vinegar 4, soy sauce 1, and noh chu 1/2. Add sliced onion, carrot, and cucumber and bring to a boil.
- When the sauce boils, add 1 tbsp water starch to thicken to the right consistency.
- Pour the sauce over the freshly fried crispy pork and serve.
- Make batter by mixing soaked starch sediment with egg wash and cooking oil.
- Coat pork with batter and deep-fry in 180°C oil until crispy.
- Boil sugar, vinegar, soy sauce, and noh chu; add vegetables and thicken with water starch.
- Pour the sauce over the crispy fried pork to finish.
Cooking tips 💡
- Adding oil to the batter creates tiny holes when frying as the oil escapes, making the coating much crispier.
- Noh chu (Chinese dark soy sauce) is used more for its rich brown color than its flavor, giving the tangsuyuk sauce its appetizing appearance.
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