Crispy Korean-Style Pork: Spilled Milk #289
So savory. So crispy. It's pork pancake perfection!
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It’s still citrus month—and yes, the citrus here is in the dipping sauce, but you will see what a fine and superb sauce it is, one you will make again and again for any sweet-sour dipping situation.
About the crispy pork: Is it Tangsuyuk also known as Tang Soo Yook? Sort of. That is a Korean twice-fried sweet and sour pork, often served pancake style and not fried twice. But this version is EASY, preps in minutes and is a superbly craveable snack, lunch or dinner dish that has been on heavy rotation in my house since I started cooking it a few weeks ago. I saw a version of this on TikTok and thought right away that I had to make it. TSY is a simple, lightly battered, crispy pork dish. By adding a lot of sliced onion, I achieved exactly the right texture and flavor I was looking for. If you love crispy, savory onions as much as I do, start cooking. The video I saw has an extraordinary technique for utilizing hydrated cornstarch or potato starch that I will be using in a lot of dishes moving forward.
The starch is mixed with water, then left to sit for half an hour. Carefully pour off the water, leaving the pasty concrete of hydrated starch in the bottom of the bowl. Using that as my binding agent, the dish isn’t “bready” at all. It crisps so, so well, and you pull off clumps of pork to dip into sauce.
Recipe: Crispy Korean-Style Pork
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