Sweet and sour pork Malaysian-styled seemed to me to be more reddish when compared to sweet and sour pork Korean-styled. In Incheon Chinatown where I had my first bite of Jajiang noodles, another tasty Korean influenced Chinese dish was served. Tangsuyuk, otherwise known as Korean sweet and sour pork, is a popular dish among Koreans. The sauce in tangsuyuk is a concoction of pineapple juice, soy sauce, vinegar, water and sugar. Soy sauce would make the dish dark or brownish but tomato sauce or chilli sauce would make it reddish. I suspect there is tomato ketchup in Malaysian sweet sour dishes. What do you think?
Which is Korean, which is Malaysian?
27.10.23
30.11.23
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