Main ingredients 🥩
Pork neckApple mangoSaltPepperPotato starchEgg whitesWaterCooking oilSoy sauceVinegarSugarLimeBroccoli
Striker Chef's Apple Mango Pork Neck Tangsuyuk
A premium Chinese-style dish featuring crispy and thick fried pork neck, generously coated in a refreshing lime zest and crunchy apple mango sauce.
🙋 Recommended for
- ⭐ Those who want to experience a refined Chinese dish with a refreshing and vibrant fruit flavor instead of the usual pineapple sauce.
- ⭐ Those who want to perfectly master the technique of crispy-on-the-outside, tender-on-the-inside fried meat at home, at a professional level.
Ingredients needed 🛒2 servings
- 300g pork neck
- 1/2 apple mango (firm)
- Pinch of salt
- A little pepper
- 1 cup potato starch
- 1/2 egg white
- A little water
- Appropriate amount of cooking oil
- 2 tbsp soy sauce
- 3 tbsp vinegar
- 4 tbsp water
- 4 tbsp sugar
- 1 lime
- A little broccoli
Recipe 🍳
- Cut the pork neck and apple mango into thick bite-sized pieces. Mix soy sauce, vinegar, water, and sugar to make the sauce base.
- Lightly season the pork neck with salt and pepper. Add potato starch and egg white, then gradually add water to make a thick batter.
- In heated frying oil, drop the battered pork neck pieces one by one, pinching them off with your hand. Fry until golden brown for the first fry.
- Remove the fried pieces and drain on a rack. Reheat the oil to a higher temperature and fry again until crispy. Drain well.
- In a pot, bring the sauce base to a boil. When it boils, grate in lime zest and squeeze the juice. Add the mango and blanched broccoli.
- Thicken the sauce by adding a little starch slurry little by little. Pour the sauce evenly over the crispy fried pork neck to finish.
- Cut pork neck and mango thickly; season pork neck with salt and pepper.
- Make a batter with starch, egg white, and water, then fry the meat twice until crispy.
- Boil the soy sauce seasoning base, then add lime zest and juice, mango, and broccoli.
- Adjust thickness with starch slurry, then pour the sweet and sour sauce over the fried meat.
Cooking tips 💡
- Use apple mango that is still firm and slightly greenish rather than fully ripe, so it stays crunchy and doesn't mash in the hot sauce.
- When cooling the fried meat, use a rack that allows air circulation on both sides to prevent moisture buildup and keep it crispy until the end.
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