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Mix 4 tablespoons of cornstarch with 1 cup of water and set aside.
Chop up the pork into bite-size pieces and season with salt, pepper, and minced garlic.
Discard all the water from step 1 and keep the thick starch residue. Scoop the starch residue and mix it into the pork.
In a heated oil pan, spread out the battered pork and flatten it with a spatula once the bottom is crispy. Flip it over and press it down. Repeat until both sides are golden brown.
While the pork is cooking, mix sugar, vinegar, soy sauce, water with some chopped bell peppers (or vegetables of your choice) and bring to a boil. Add cornstarch and cook until the sauce is thick.
Dip the tangsoo jeon and enjoy!