0:00 / 2:52

Korean Sweet and Sour Pork

Name: Korean Sweet and Sour Pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: korean
Ingredients: sweet potato starch; cornstarch; water; Cooking oil; pork; white pepper powder; Chinese Fragrant Black Vinegar; sugar; soy sauce; Carrot; Cucumber; soaked black fungus; Onion; pine nuts

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 20 minsscheduleTotal: 30 minsoutdoor_grillDeep-fried

Allergens:warningGlutenwarningSoywarningTree nuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:25

Mix 30g sweet potato starch and 30g cornstarch in a bowl
Add 50ml water and 50ml cooking oil, mix well into a batter
The oil must be fully incorporated into the batter, otherwise it will separate upon standing

lightbulb

Watch out

The oil must be fully incorporated into the batter, otherwise it will separate upon standing.

Ingredients:sweet potato starch (30 g)cornstarch (30 g)water (50 ml)Cooking oil (50 ml)

Tools:bowl

Preparation

00:00:33

warningStay safe

Wash hands thoroughly after handling raw pork to avoid cross-contamination; raw meat carries bacteria which can contaminate other ingredients.

Place 200g pork in a bowl
Add 1g white pepper powder and mix well to marinate
Ensure the pork is evenly coated with white pepper to remove gaminess

lightbulb

Watch out

Massage evenly to ensure every piece is coated with white pepper.

Ingredients:pork (200 g)white pepper powder (1 g)

Tools:bowl

Preparation

00:00:37

Pour the prepared batter into the bowl of marinated pork
Mix thoroughly so every piece of pork is evenly coated with batter
The pork is completely coated in batter and looks smooth

lightbulb

Watch out

The batter must fully cover the meat pieces, otherwise juices will escape during frying.

Ingredients:pork

Tools:bowl

Active Cooking

00:00:43

warningStay safe

Hot oil poses a splashing risk; slide the meat gently in from the edge of the pan, do not drop it in directly to avoid oil splatters causing burns.

Pour 500ml oil into a pan and heat to 160ºC
Add the batter-coated pork pieces one by one into the oil
Fry until the crust sets and turns light yellow, then remove
The pork sets in the oil with a light yellow surface

local_fire_department160ºC

lightbulb

Watch out

Add meat pieces one by one, otherwise they will stick together into a big clump.

Ingredients:Cooking oil (500 ml)pork

Tools:wokslotted spoon

Active Cooking

00:01:19

warningStay safe

Oil bubbles vigorously at 180ºC, use long chopsticks and maintain a safe distance.

Raise the oil temperature to 180ºC
Put the first-fried pork pieces back into the hot oil for a second fry
Fry until the crust is golden and crispy, then remove and drain
The pork turns golden and the texture becomes very crispy

local_fire_department180ºC

lightbulb

Watch out

The oil is hotter during the second fry, stir constantly with chopsticks, otherwise it will easily burn.

Ingredients:pork

Tools:wokchopsticks

Active Cooking

00:01:37

Pour 300ml water, 45g vinegar, 65g sugar, and 25g soy sauce into a pan
Add 30g carrot, 30g cucumber, 30g black fungus, and 50g onion slices
Bring to a boil to release vegetable sweetness
The sauce boils and vegetables soften to release flavor

local_fire_departmentmedium heat

lightbulb

Watch out

Stir until the sugar completely dissolves while boiling, otherwise sugar will sink and burn.

Ingredients:water (300 ml)Chinese Fragrant Black Vinegar (45 g)sugar (65 g)soy sauce (25 g)Carrot (30 g)Cucumber (30 g)soaked black fungus (30 g)Onion (50 g)

Tools:saucepan

Active Cooking

00:01:44

Pour an appropriate amount of cornstarch water into the boiling sauce
Stir quickly while pouring
The sauce becomes thick and coats the back of a spoon

local_fire_departmentmedium heat

lightbulb

Watch out

Stir quickly while pouring the cornstarch water, otherwise it will clump.

Ingredients:cornstarch (10 g)water (20 ml)

Tools:saucepanspoon

Active Cooking

00:02:01

Place the crispy double-fried pork pieces on a plate
Pour the rich sweet and sour sauce over the top
Finally, sprinkle 5g pine nuts on top as garnish
The crispy pork is completely coated in sweet and sour sauce, garnished with pine nuts

lightbulb

Watch out

Pour the sauce just before serving to keep the crust crispy.

Ingredients:porkpine nuts (5 g)

Tools:platespoon