Pork Neck Gangjeong, Sugar-Coated and Glazed in Sauce for a Crispy Outside and Juicy Inside

Steps

1. 1

   Cut the pork neck into bite-sized pieces and marinate with 3 tbsp cooking wine, a pinch of seasoned salt, and a pinch of black pepper

2. 2

   Add 3 tbsp of frying mix powder and toss again to coat

3. 3

   Heat enough cooking oil in a pan over medium heat to just cover the meat

4. 4

   Drop a little frying powder — if it sizzles immediately, place the pork pieces in one by one and cook until golden on both sides

5. 5

   Wipe the oil from the pan, add all sauce ingredients, and boil for 1 minute

6. 6

   Once the sauce is bubbling, add all the fried pork and toss evenly to coat