Chinese Food

Introduction

Tangsu, often translated as sugar-coated crispy treats, is a delightful and mouthwatering snack that originated in East Asia, particularly in countries like China, Korea, and Japan, where it is enjoyed by people of all ages. This sweet and crispy delight is characterized by its golden-brown exterior, which gives way to a soft and chewy interior when bitten into. Tangsu can be made with various ingredients, including meat, vegetables, and fruits, but the most classic version is undoubtedly the pork tangsu, known for its sweet-and-savory balance.

In this comprehensive guide, we will delve into the art of making tangsu, focusing on the traditional pork tangsu recipe. We will cover everything from selecting the right ingredients to mastering the frying and coating techniques, ensuring you create a perfect batch of tangsu that will leave your taste buds tingling with delight.

Chapter 1: Understanding the Ingredients

Before diving into the recipe, it’s crucial to understand the role of each ingredient in creating the perfect tangsu. Here’s a breakdown of the essential components:

Pork

The star of the show, pork shoulder or pork belly, is typically used for tangsu due to its fatty marbling, which adds flavor and moisture to the dish. The meat should be cut into bite-sized pieces to ensure even cooking and easy eating.

Marinade Ingredients

• Soy Sauce: Adds savory flavor and a rich, dark color to the meat.
• Rice Vinegar: Provides a tangy, acidic note that balances the sweetness of the dish.
• Sesame Oil: Enhances the aroma and adds a nutty flavor.
• Garlic and Ginger: These aromatic ingredients add depth and complexity to the marinade.
• Sugar: The foundation of the tangsu’s sweetness.
• Cornstarch: Acts as a thickening agent, ensuring the marinade adheres to the meat and creates a crispy coating when fried.

Coating Ingredients

• Egg: Helps the coating stick to the meat and adds a layer of richness.
• Cornstarch and Flour: Combined, they create a light and crispy exterior when fried.
• Water: Used to achieve the desired consistency for the coating mixture.

Sauce Ingredients

• Sugar: The primary sweetener, giving the sauce its signature caramelized flavor.
• Soy Sauce: Adds saltiness and color.
• Rice Vinegar: Balances the sweetness and adds acidity.
• Water: Thins out the sauce for a glossy, pourable consistency.
• Cornstarch Slurry: Used to thicken the sauce and give it a glossy finish.

Oil for Frying

Neutral oils like vegetable, canola, or peanut oil are ideal for frying, as they have a high smoking point and do not impart strong flavors.

Chapter 2: Preparing the Pork

Step 1: Cutting the Pork

1. Select the Right Cut: Choose pork shoulder or pork belly for optimal flavor and texture.
2. Trim the Fat: Remove any excess fat or sinew to ensure even cooking.
3. Cut into Cubes: Cut the pork into bite-sized cubes, approximately 1-inch in size. This will make it easier to handle, cook, and eat.

Step 2: Marinating the Pork

1. Combine Marinade Ingredients: In a large bowl, mix together soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, sugar, and cornstarch until well combined.
2. Add the Pork: Place the pork cubes into the marinade, ensuring they are evenly coated.
3. Marinate: Cover the bowl with plastic wrap or transfer to a zip-top bag and marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to meld and tenderize the meat.

Chapter 3: Preparing the Coating

Step 1: Mixing the Dry Ingredients

1. Combine Flour and Cornstarch: In a shallow dish, mix together equal parts of all-purpose flour and cornstarch. This mixture will create a crispy exterior when fried.

Step 2: Preparing the Wet Ingredients

1. Beat the Egg: In a separate bowl, beat an egg until well combined. This will help the coating stick to the meat.
2. Prepare the Cornstarch Slurry: In another bowl, mix a small amount of cornstarch with water to create a thin slurry. This will be used to thicken the coating mixture slightly.

Step 3: Combining the Ingredients

1. Dip in Egg: Remove the pork cubes from the marinade, allowing excess marinade to drip off, and dip each piece into the beaten egg.
2. Coat in Dry Mix: Roll the egg-coated pork cubes in the flour-cornstarch mixture, pressing lightly to ensure the coating adheres.
3. Rest: Place the coated pork cubes on a wire rack or plate lined with paper towels to rest for about 10 minutes. This will allow the coating to set and prevent it from falling off during frying.

Chapter 4: Frying the Pork

Step 1: Heating the Oil

1. Fill a Frying Pan: Pour enough oil into a deep frying pan or wok to cover the pork cubes by at least half.
2. Heat the Oil: Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil’s readiness by dropping a small piece of bread into it; it should sizzle and turn golden brown within seconds.

Step 2: Frying the Pork

1. Fry in Batches: Carefully place a few pork cubes into the hot oil, avoiding overcrowding. Fry for about 3-4 minutes, or until golden brown and crispy.
2. Drain: Use a slotted spoon or frying basket to remove the pork cubes from the oil and let them drain on a wire rack or paper towels.
3. Repeat: Continue frying the remaining pork cubes in batches until all are cooked.

Chapter 5: Making the Sauce

Step 1: Combining Sauce Ingredients

1. In a Saucepan: Combine sugar, soy sauce, rice vinegar, and water in a medium saucepan.
2. Simmer: Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the sauce begins to simmer.

Step 2: Thickening the Sauce

1. Prepare the Slurry: In a small bowl, mix a small amount of cornstarch with water to create a slurry.
2. Add the Slurry: Slowly pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens to a glossy consistency.

Step 3: Adjusting the Flavor

1. Taste and Adjust: Taste the sauce and adjust the sweetness, saltiness, and acidity as needed by adding more sugar, soy sauce, or rice vinegar, respectively.

Chapter 6: Coating the Pork in Sauce

Step 1: Combining Pork and Sauce

1. Return Pork to Pan: Once the sauce has reached the desired consistency, return the fried pork cubes to the saucepan, gently tossing to coat them evenly with the sauce.
2. Simmer Briefly: Cook the pork in the sauce over low heat for about 1-2 minutes, allowing the flavors to meld and the sauce to caramelize slightly on the pork’s surface.

Step 2: Serving

1. Transfer to Serving Dish: Remove the tangsu from the heat and transfer it to a serving dish, ensuring the pieces are not overcrowded to maintain their crispiness.
2. Garnish: Optionally, garnish with sesame seeds, chopped green onions, or a sprinkle of white sesame seeds for added flavor and presentation.

Chapter 7: Tips and Tricks for Perfect Tangsu

Tips for Marinating

• Marinate Longer: For deeper flavor, marinate the pork overnight in the refrigerator.
• Use Cold Marinade: Adding cold marinade to the pork can help it absorb more flavors.

Tips for Frying

• Use a Deep Fryer: If available, a deep fryer can provide more consistent heat and reduce splattering.
• Maintain Oil Temperature: Keep the oil temperature consistent to ensure even frying.
• Double-Fry for Extra Crispiness: For an extra crispy exterior, fry the pork cubes a second time at a higher temperature for about 30 seconds.

Tips for Making the Sauce

• Simmer Gently: Simmer the sauce gently to avoid scorching.
• Taste Frequently: Taste the sauce frequently during cooking to adjust the flavors as needed.

Tips for Serving

• Serve Immediately: Tangsu is best served hot and fresh.
• Pair with Rice: Serve with steamed rice to soak up the delicious sauce.
• Accompany with Side Dishes: Pair tangsu with sides like kimchi, pickled vegetables, or stir-fried greens to balance