Description
Replacing high-calorie Sweet & Sour Pork's (Tangcu Rou) 'fried pork' with bite-sized torn konjac. The sweet/sour sauce of Taiwan black vinegar and ketchup permeates the tired body.
Restaurants serving Sweet and Sour Konjac
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Block konjac
- Bell peppers
- Onion
- Taiwan black vinegar
- Ketchup
- Sugar
- Soy sauce
Instructions
- [Authentic Recipe]
- Tear block konjac bite-sized with a spoon (*Rough cross-sections aid flavor coating). Parboil to remove odor.
- Dust konjac with a little starch, shallow-fry surfaces in a little oil (to batter).
- [Tangcu Sauce] Mix Taiwan black vinegar (Wu Cu), ketchup, sugar, soy, water.
- Fry bell peppers and onions in a pan, toss in konjac and sauce.
- Coat the sauce 'glossily' on high heat vigorously to finish.
Learn more Spice, substitutes, tips
Key spices
Fruity sweet/sour aroma of black vinegar and ketchup
Substitutes at Japanese supermarkets
Atsuage or Soy meat (closer to real Sweet & Sour Pork)
Pairing
Brown rice、Oolong tea
Trivia
[For Everyone] A staple method in Taiwan Su Shi. Thinly battering and frying konjac makes the sauce stick completely; the moment it enters the mouth it tastes 'completely like sweet & sour pork'. Chewing reveals bouncy konjac, but the sweet/sour sauce ensures satisfaction rivals meat.
Eating tips & etiquette
[Unique Eating] Chunk Taiwanese pineapple (Fengli) to fry together, adding enzyme power and tropical feel for a supreme fruit sweet & sour (style)!
Allergen
Soy, Wheat (from soy sauce)