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 neutral oil, plus more as needed
• 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)
• 1/4 cup mixed vegetables, such as onion, carrot, and bell pepper, thinly sliced

Instructions

1. Season the pork with garlic, salt, and pepper, then toss with the starch and 1 cup water until a loose batter forms, about 2 minutes.
2. Heat a thin layer of oil in a skillet over medium heat, then spread the pork mixture into one flat pancake and cook for 4-5 minutes until the bottom is deeply golden.
3. Flip carefully and cook for another 4-5 minutes until the second side is crisp 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 bring to a simmer for 2 minutes.
5. Add the vegetables and stir in the cornstarch slurry, cooking for 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.