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.
Ingredients needed 2 servings
Recipe
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.
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.
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