At Small Circle we are dedicated to highlighting great chefs and their favorite recipes. Our subscription based cookbooks invite you get in the kitchen and start cooking like the best chefs in your city. Small Circle Recipes are also uniquely crafted with the home chef in mind.

Today on our blog we are excited to introduce you to chef Heidi Hamamura and her delicious recipe for Tangsuyuk.

Ingredients:

• 10oz Pork Loin

• 1 Tsp fresh grated ginger

• 1 cup potato starch

• 1 cup water

• 1 egg

• 1/2 white onion (large dice)

• 1/2 small carrot (Large dice size like onion but cut super thin slices)

• 2 tbsp paprika

• 1/2 cut wood ear mushrooms

• 1 1/2 cup (200g) pineapple (diced)

For the Sauce:

• 2 2/3 cup water

• 8 tbsp sugar

• 4 tbsp soy sauce

• 5 tbsp white vinegar

Potato powder mixture

• 2 tsp potato powder

• 2 tbsp water
  

Directions:

1. cut pork loin into 2 inch long strips. *not too wide, not too thick either.

2. Season pork with salt and pepper, and massage in fresh grated ginger.

3. mix 1 cup of potato starch, 1 cup of water, and 1 egg (beaten). Mix this together and coat the strips of pork.

4. Deep fry pork in a deep fryer, a large pot, or a wok.

   *let dry on a wire rack or paper towel on a plate to catch extra oil.

5. Mix the sauce ingredients and set aside.

6. Heat a pan, pour in oil (tbsp) and cook in this order:

   1. Cook the onions for about a minute.

   2. add the carrots and cook another two minutes.

   3. add paprika and sauté it together until mixed.

   4. add the mushroom and the pineapple, sautée together until veggies are fully cooked.

   5. Now add the sauce and let it come to a boil.

   6. little by little add the potato starch mixture to thicken the sauce.

      *sauce must be boiling before you add the mixture.

7. Place your pork on a family style serving dish pour the mixture over the pork.