Korean-style sweet and sour pork

"Korean-style Sweet and Sour Pork" is a dish that exquisitely combines juicy pork with a sweet and sour sauce. The texture and savory flavor of the pork enhance the taste, and the rich sauce stimulates the palate. The balance of sweetness and sourness is perfect, and one bite spreads its deliciousness. It pairs perfectly with vegetables, making it a colorful dish. It also goes wonderfully with rice, making it an appetizing delicacy. Easy to enjoy at home, "Korean-style Sweet and Sour Pork" is sure to be loved by everyone from children to adults.

Today I tried making Korean-style sweet and sour pork. It is said that pineapple and pork go very well together. The reason I've been making a lot of Chinese food lately is because I have a lot of oil left over from frying.



1. Prepare the ingredients.
Season the pork (2 handfuls of loin) with mirin (1), grated garlic (0.5), coarse salt (0.4), and pepper (0.3).
For the coating, mix potato starch (1/2 cup), egg (1), curry powder (0.3), and water (2), then add to the seasoned pork and mix until slightly firm.
Chop the vegetables: onion (1 handful), cucumber (1 handful), carrot (1/2 handful), and pineapple (1 handful). (I forgot the wood ear mushrooms.) 4. Prepare the sauce by mixing water (12), sugar (12), vinegar (6), and dark soy sauce (2).



2. Fry once at 170 degrees (until the fried items sink to the bottom then rise to the top). After making the sauce, quickly fry again at 190 degrees (until the fried items float immediately to the surface) to make them crispy.



3. Heat salad oil and sauté ginger and green onions until fragrant. Add carrots, onions, and cucumbers and stir-fry. Pour in the prepared sauce, then add a slurry of potato starch (1 part potato starch + 1 part water) and stir well. Drizzle in a drop of sesame oil, and it's done.



4. Korean-style sweet and sour pork is complete.



5. Close-up.