Tangsuyuk Pancake by Cafemaddy

Ingredients

• 1/2 lb pork loin chops, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp cornstarch or potato starch
• 1 cup water
• 2 tbsp sugar
• 1/2 tbsp soy sauce
• 2 tbsp vinegar
• 1/2 cup water
• 2 tbsp cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water)
• 1 tbsp neutral oil, plus more as needed
• 1/4 cup mixed vegetables, finely diced (carrot, onion, or bell pepper)

Instructions

1. Season the pork with garlic, salt, and pepper, then toss with the starch and 1 cup water until a loose batter forms; rest 5 minutes so the starch hydrates.
2. Heat a lightly oiled skillet over medium heat for 2 minutes, then spread the pork mixture into one thin pancake and cook 4-5 minutes until the bottom is golden and crisp.
3. Flip carefully and cook 3-4 minutes more until the second side is browned and the pork is cooked through.
4. Combine sugar, soy sauce, vinegar, and 1/2 cup water in a small pan over medium heat, then simmer 2 minutes until the sugar dissolves.
5. Stir in the vegetables and cornstarch slurry, then cook 1-2 minutes until the sauce turns glossy and lightly thickened.
6. Slice or tear the pancake into pieces and serve immediately with the sweet and sour sauce for dipping.