[Korean] Tangsuyuk (sweet and sour pork)

Tangsuyuk one of the most popular dishes in Chinese restaurants in Korea (#1 is jjajangmyeon). This recipe is a typical version.

Ingredients:

Sauce-

2 Tbsp ketchup

6 Tbsp sugar

4 Tbsp vinegar

3 Tbsp soy sauce

2 cups water

corn starch water (3 Tbsp each of cornstarch and water)

Handful of each of: pineapple cubes, diced onions, carrot segments, diced green (or other color) pepper, moki mushrooms (the English on the package says "black mushrooms", if that helps. If you've never seen them before, you might think they look more like seaweed.)

Meat-

300g pork

Breading-

1 Tbsp soy sauce

1 egg

1 Tbsp dry white wine

a little salt and pepper

1/2 cup flour

1/2 cup corn starch

1/2 cup cold water

Method:

First make the sauce. Boil the ketchup, sugar, vinegar, soy sauce, and 2 cups of water together (we'll add the corn starch water later).

Now prepare the vegetables.

When the sauce boils, add the vegetables.

Let the vegetables cook while you fry the meat. Mix the "breading" ingredients together and cut the pork into strips. Heat some canola oil (or other oil that can take high heat) in a pan, dip the pork in the batter, and fry it. 

Fry the pork until it looks like it does in the picture below, but don't get too excited. You're not done yet! We're going to let the pork cool for a little while and then put it back into the pan.

Now, add the pineapple chunks to the simmering sauce (you can add apple slices too/instead if you like).

When the pork has cooled a little, fry it in the pan again. Frying it twice is a key point. Your tangsuyuk will be better if you don't skip this step. 

Fry the pork until it looks like this:

The sauce should be ready now, so mix in the corn starch water slowly and the sauce will thicken.

Put the fried pork onto a plate and pour the sauce onto it,

and it's done!

Eat this with or without rice. Popular side dishes for this dish are Korean radish kimchi and raw onion.