Stuffed Bell Peppers
Korean Sweet and Sour Fried Pork
| By : |
This Korean sweet and sour pork, also known as Tangsuyuk, is the perfect combination of salty and sweet. Mix and match with any combination of crunchy fruit and vegetables to create a similar flavor profile, and don't forget to serve with warm white rice.
| Prep Time | 25 Minutes |
| Cook Time | 50 Minutes |
| Passive Time | 10 Minutes to 1 Hour |
| Servings |
4 Servings
|
Ingredients
Pork:
- 1 lb boneless pork chops sliced into 1-inch strips
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 1 cup cornstarch
- ½ cup Water
- 1 tsp salt
- 1 egg
Sauce:
- 1 tbsp vegetable oil
- 1 white onion cut into 8 wedges
- ½ cup soy sauce
- ½ cup packed brown sugar
- ¼ cup White vinegar
- ¼ cup rice wine vinegar
- 1 cup Water plus 3 tbsp
- 3 tbsp cornstarch
- 1 bell pepper deseeded and chopped into 2-inch slices
- 1 cup pineapple cubed
- 1 large carrot peeled and cut into ¼ inch coins
- 2 Persian cucumbers cut into 2-inch batons
- 1 apple deseeded and diced"
Ingredients
Pork:
Sauce:
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Instructions
- 1. In a medium mixing bowl, combine pork strips with soy sauce and rice wine vinegar. Allow to marinate for at least 10 minutes, or up to 1 hour.
- 2. In a separate mixing bowl, combine cornstarch, water, salt, and egg. Whisk to combine into a very thick batter.
- 3. Coat the marinated pork in the prepared batter. If the batter is too thin it will not coat the pork. Add a tablespoon of cornstarch at a time to thicken if need be.
- 4. Air Fry the pork in batches at 385°F for 13-15 minutes , flipping over at 10 minutes . If the pork sticks to the grates, use a spatula to release the strips from the air fryer basket. Continue as needed. Set all fried pork to the side once cooked.
- 5. While the pork is cooking, prepare the sauce. Preheat your Instant Pot on the Saute function for 20 minutes. In a small mixing bowl, combine soy sauce, brown sugar, white vinegar, rice wine vinegar, and
1 cup of water. Stir to combine. - 6. Once the Instant Pot has preheated, add the vegetable oil and the onion pieces. Sauté for 5 minutes until fragrant and slightly translucent. Add the sauce mixture and stir to combine.
- 7. In the previous small mixing bowl, combine the remaining tablespoons of water with the cornstarch. Whisk vigorously to create a thin paste, ensuring all cornstarch clumps are dissolved.
- 8. Add the cornstarch slurry to the Instant Pot with the remaining prepared fruits and vegetables. Cook for an additional 5-7 minutes until the sauce has thickened and the vegetables have cooked through slightly.
- 9. Add the reserved fried pork to the Instant Pot and stir to evenly coat all pork and vegetables. Serve with rice and enjoy while warm.
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