Main ingredients 🥩
돼지고기 안심cucumbercarrotwood ear mushrooms완두콩potato starchsoy saucevinegar
Yeo Kyung-rae's Sweet and Sour Pork
Classic crispy fried pork with tender pork loin that stays crunchy even after time passes—this is the legendary no-meat version of sweet and sour pork.
🙋 Recommended for
- ⭐ Those who want to learn the secret to making sweet and sour pork that never gets soggy over time
- ⭐ People looking for a universally enjoyable Chinese main dish suitable for the whole family
Ingredients needed 🛒3 servings
- pork loin 300g
- cucumber 1/4
- carrot a little
- soaked wood ear mushroom a little
- green peas a little
- water 1 cup
- sugar 7 tablespoons
- premium soy sauce 2 tablespoons
- vinegar 3 tablespoons
- potato starch 1 cup (for paste)
- starch slurry (for consistency) a little
- vegetable oil generously
Recipe 🍳
- Cut the pork loin into uniform pieces, about 5cm long and 1cm thick.
- Slice the cucumber and carrot thinly, and tear the soaked wood ear mushrooms into bite-sized pieces. Combine with green peas as vegetables.
- Mix water 1 cup, sugar 7 tablespoons, premium soy sauce 2 tablespoons, and vinegar 3 tablespoons to create a tangy-sweet sauce base.
- Dip the pork into potato starch paste that has been soaked and settled, then knead thoroughly to coat evenly.
- Fry the pork one piece at a time in oil heated to 170–180 degrees, gently tapping to crisp up until golden brown.
- Add the prepared sauce and vegetables to a pan and bring to a boil.
- Once boiling, gradually add starch slurry to achieve a thick, honey-like consistency, then quickly toss in the fried pork to evenly coat with sauce.
- Cut pork loin and vegetables into appropriate sizes.
- Mix water, soy sauce, sugar, and vinegar to make the sweet and sour sauce.
- Coat the pork with settled starch paste and fry until crispy.
- Boil the sauce with vegetables and adjust thickness with starch slurry, then toss in the fried pork.
Cooking tips 💡
- For the perfect coating, use only the thick residue ('paste') left after soaking and draining the potato starch mixture—this ensures crispiness without hardness.
- A properly made traditional Chinese sweet and sour pork remains completely dry and crisp even when tossed in sauce, with no starch runoff and lasting crunch.
Shop ingredients on Coupang(Ad)
You might also like
YouTubeTtukdak Hyung's Sweet and Sour Pork (Tangsuyuk)
Delicious sweet and sour pork (tang su yuk) made with crispy fried pork shoulder, served with a tangy sauce containing carrots, onions, and bell peppers.
Pork shoulderStarch powderFlourCarrotGreen pepper
refined dishhome mealmeat dish
YouTubeLee Yeon-bok's Tangsu-guk
Lee Yeon-bok chef's authentic tangsu-guk that ends the debate between dipping and eating dry—crispy on the outside, soft on the inside.
pork loinpotato starchcornstarcheggcucumber
fryingnational dishmeat dish
YouTubeYeo Kyung-rae's Guangdong-Style Ketchup Sweet and Sour Pork
A delightful Guangdong-style sweet and sour pork with a tangy-sweet ketchup sauce, paired with crisp vegetables and refreshing fruits
pork loinpineapplecherry tomatobell pepperonion
Chinese cuisineketchup saucesignature dish
YouTubeYeo Kyung-rae's Pork Loin Sweet and Sour Pork
A traditional sweet and sour pork recipe using thickly sliced pork loin, fried to achieve a tender interior and crispy exterior.
pork loincornstarchsoy saucevinegarvegetables
Chineseloin dishcrispy outside, tender inside
YouTubeLee 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.
porkpotato starcheggvinegarsoy sauce
목란레시피Chinese-stylefor guests
YouTubeBaek Jong-won's Garlic Tangsuyuk
A Chinese-style garlic tangsuyuk, packed with the pungent flavor of coarsely chopped garlic and fried to a crisp with a thick batter, making it delicious even without sauce.
PorkGarlicFrying mixVinegarStarch
home mealChinese-stylemeat dish