KOREAN-STYLE SWEET AND SOUR PORK
Immerse yourself in the world of flavors with our Korean-Style Sweet and Sour Pork recipe. From cooking tips to serving suggestions, discover how to master this delightful fusion dish that's perfect for any occasion.
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Servings: 4 people
Calories: 68kcal
Cost: $20
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Equipment
Ingredients
- 1 cup cornstarch, plus 2 tablespoons
- 2 cups water, divided
- 1 egg, lightly beaten
- 1 tablespoon lower-sodium soy sauce
- 2 tablespoons rice vinegar
- 5 tablespoons sugar
- 1 tablespoon mirin
- Peanut oil for deep-frying
- 12 ounces pork, fat trimmed, cut into thin strips
- 1/2 onion, sliced
- 1/2 carrot, sliced
- 1/2 small cucumber, sliced
- 1 teaspoon toasted sesame oil
- Salt
- Freshly ground black pepper
Instructions
- In a small bowl, stir together 1 cup cornstarch and 1 cup water. Let sit for 1 hour. The cornstarch will have settled and separated from the water. Pour off the water from the top.
- Add the egg to the cornstarch mixture and whisk to combine. Set aside.
- small bowl, mix together the remaining 1 cup water, soy sauce, vinegar, sugar, and mirin and stir to combine. Set the sauce aside.
- Heat about 2 inches of the peanut oil in a large saucepan or wok over high heat.
- Dip the pork strips in the cornstarch-egg mixture and use your hands to coat the meat. Drop the battered pork in batches into the hot oil and deep-fry until it is golden. Drain on paper towels.
- Once all of the pork strips have been fried, deep-fry them again to make them extra crispy. Drain on paper towels.
- In a dry medium sauté pan over medium-high heat, sauté the onion, carrot, cucumber, sesame oil, seasoned with salt and pepper, for 2 minutes. Add the sauce mixture, stir to combine, and bring to a boil.
- Meanwhile, in a small bowl, mix 2 tablespoons water with the remaining 2 tablespoons cornstarch to make a slurry. Just when sauce starts to boil, add the cornstarch slurry to the sauce and cook, stirring, until it starts to thicken. Reduce the heat to low and simmer for about 5 minutes.
- To serve, arrange the pork pieces on a serving platter and pour the sauce over the top of the pork.
Video
Notes
VARIATION TIP: You can sweeten this dish more by adding some pineapple or apple chunks to the sauce in the last couple minutes of cooking.
Nutrition
Calories: 68kcal | Carbohydrates: 17g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 177mg | Potassium: 15mg | Fiber: 0.03g | Sugar: 16g | Calcium: 2mg | Iron: 0.1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.