#タンスユク
インターネットを見ていたら美味しそうな料理を見つけたので作ってみた
「タンスユク」というメニュー。韓国で人気のある料理で衣をつけてカラッと揚げた豚肉に甘酢のソースを絡めたもの。豚肉の衣がめっちゃサクサク食感！そして甘酢ソースとの相性も抜群。日本の酢豚と言ったらイメージしやすいかしら？
お肉
豚のヒレかロース肉切身。
手軽に作るならどこのスーパーでも売っている厚めの豚ロース肉の切身がおすすめ
今回はロース肉2枚
下処理
豚肉を細長く切る。スティックっぼくね。塩コショウを振って数分置く。
衣は「片栗粉」！
片栗粉に水をヒタヒタくらい入れてよくかき混ぜた後20分くらい放置すると
片栗粉と水が分離する
メモ
1. 衣をサクサクに仕上げる
• 水を加えることで片栗粉が分離して粉っぽさがなくなりムラのない薄い衣になる
• 揚げたときにより香ばしくカリッとした食感になる
2. 揚げた後の剥がれを防ぐ
• 分離させた片栗粉の衣は肉に均一に薄く付き、揚げたときに衣が剥がれにくくなる
3. 衣の吸油を抑える
• 分離した状態の衣は油を吸いにくく、揚げ物が軽く仕上がる
分離した水を捨て、スプーンで固まった片栗粉をほぐして豚肉と合わせます。
メモ
衣をつけたらすぐに揚げた方が良い場合
• サクサク感を重視したいとき
衣をつけた直後は肉の表面に均一に片栗粉の層が形成されているので揚げると衣が薄くカリッと仕上がりやすくなる
時間を置きすぎると衣が水分を吸い込み、粘りが出たり剥がれやすくなる
時間を空けずに170-180度の油で豚肉を揚げる。3分位揚げた後、一度鍋からパッドに上げて、2度揚げ2分程度揚げます。
甘酢ソースを作る。
今回はパイナップル缶の実100gと玉ねぎ1個、ピーマン2個を使った。パイナップル以外はすべて薄切り。
調味料
パイナップル缶のシロップ 100cc
水 100cc
砂糖 大さじ2
しょうゆ 大さじ2
酢 大さじ3
ケチャップ 大さじ1
調味料をフライパンに入れて沸騰させたら具材を加える。具材に火が通ったら片栗粉(材料外)にお水を加えて溶かしたものを加えてとろみが出たら完成。
豚肉と別に出して甘酢ソースをディップするか？ 具材とソースをあえて酢豚風に食べるか？
あなたのお好みでお楽しみください。
数回作ったけど、赤パプリカを入れると彩り良くなります。
Tangsuyuk is a popular Korean dish made with crispy fried pork coated in a sweet and sour sauce. It is similar to Japanese sweet and sour pork (subuta), but its signature feature is the crunchy texture of the fried pork. The combination of freshly fried meat and the tangy sauce is irresistible, making it perfect as a main dish or for special occasions.
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I across a delicious-looking dish online and decided to give it a try—Tangsuyuk, a popular Korean dish. It’s made by coating pork in a crispy batter and frying it to perfection, then tossing it in a sweet and tangy sauce. The result? Super crispy pork with an amazing sweet-and-sour flavor combination.
What You’ll Need
For the pork, you can use either pork tenderloin or thick-cut pork loin, which is readily available at most supermarkets. This time, I used two slices of pork loin.
Preparing the Pork
1.Slice the pork into thin, stick-like strips.
2.Season with salt and pepper, then let it sit for a few minutes.
The Key to Crispy Batter: Potato Starch
The secret to achieving the perfect crispiness lies in using potato starch for the coating. Here’s the trick:
1.Mix potato starch with just enough water to submerge it completely, then let it sit for about 20 minutes.
2.You’ll notice the starch and water will separate over time—this step is crucial for getting the right texture.
Why Separate the Starch and Water?
1.Extra Crunchy Coating
•The separation removes excess moisture, resulting in a thin, even layer of batter that fries up light and crispy.
2.Prevents the Batter from Falling Off
•The starch sticks more uniformly to the pork, reducing the chances of it peeling off while frying.
3.Less Oil Absorption
•A properly prepared batter absorbs less oil, making the dish lighter and less greasy.
4.Perfect for Double Frying
•The thin, even coating allows for a consistently crispy texture even after double frying.
After the separation process, carefully drain the excess water and loosen the starch with a spoon before coating the pork.
Important Tip: Fry Immediately After Coating
If you want that ultimate crunch, fry the pork right after coating. Letting it sit too long can cause the starch to absorb moisture, making the batter sticky and prone to falling off.
How to Fry:
1.Heat oil to 170–180°C (340–360°F).
2.Fry the pork for about 3 minutes, then remove and let it rest on a wire rack.
3.Fry again for another 2 minutes to achieve extra crispiness.
Making the Sweet and Sour Sauce
For the sauce, I used:
•100g of pineapple
•1 onion
•2 green bell peppers
Slice everything except the pineapple thinly.
Sauce Ingredients:
•100ml pineapple syrup (from canned pineapple)
•100ml water
•2 tbsp sugar
•2 tbsp soy sauce
•3 tbsp vinegar
•1 tbsp ketchup
How to Make It:
1.Add all the sauce ingredients to a pan and bring to a boil.
2.Add the sliced vegetables and cook until tender.
3.Dissolve some potato starch in water (not listed in ingredients) and stir it into the sauce to thicken.
How to Enjoy Tangsuyuk
You can either:
1.Serve the crispy pork separately and dip it into the sauce.
2.Toss everything together, like sweet and sour pork.
It’s up to you!
I’ve made this dish a few times, and adding red bell peppers gives it a pop of color, making it even more appetizing.
Hope you give it a try and enjoy it as much as I did!