Step 1

Let’s prepare the batter first. This potato starch batter is probably very different from what you’ve seen before. It has non-newtonian properties that feel neither solid nor liquid. This super cool batter yields an extremely crispy fry with a slight chew in the center.

Step 2

Add the potato starch and water into a large bowl. Let the potato starch hydrate for 30 minutes.

Step 3

Marinate the thinly sliced pork with soy sauce, mirin, salt, and black pepper. Let it marinate while the starch hydrates.

Step 4

Once the potato starch has hydrated, the water and the starch will separate. Pour out all but 2 tbsp of the liquid.

Step 5

Add 1 tbsp of neutral oil. Adding neutral oil will add a nice sheen to the batter, and once the temperature rises, the oil will try and escape from the batter giving it an airy structure.

Step 6

Mix using your hands.

Step 7

Add the marinated pork into the batter. The batter should feel unusually stiff and may seem hard to adhere to the pork at first but will stick once massaged.

Step 8

Fry at 175C for one to two minutes or until the fried pork starts rising to the top of the oil. Agitate the pork for an even golden-brown fry.

Step 9

Take out the pork on a rimmed baking tray.

Step 10

Crank the heat up on the oil until it reaches around 185C.

Step 11

Fry the pork again, only for 30 seconds to make it even crispier.

Step 12

Take it out on a rimmed baking tray and let it rest while assembling the sauce.

Step 13

In a large saucepan, saute the bell peppers and carrot with 1 tbsp neutral oil.

Step 14

Mix ketchup, soy sauce, vinegar, sugar, and pineapple liquid together. Add the mixture to the sauteed veggies.

Step 15

Cook the sauce until it starts to thicken. Add the pineapples in at this point.

Step 16

Combine water and potato starch. Gently pour the mixture into the pan.

Step 17

Let the sauce thicken. Transfer to a separate bowl. Enjoy with the tangsuyook!