How to Velvet Pork for Stir-fry

Name: How to Velvet Pork for Stir-fry
Prep time: 35 min
Total time: 35 min
Yield: 4 serving
Ingredients: 12 ounces boneless pork; 1 tablespoon water; 1 1/2 teaspoons Shaoxing wine; 1 1/2 teaspoons oyster sauce; 3/8 teaspoon baking soda; 1 1/2 teaspoons cornstarch; 1 teaspoon vegetable oil; 1/4 teaspoon sesame oil; 1/8 teaspoon white pepper

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Prep Time
35 mins
Total Time
35 mins
Servings
4
Calories
130 kcal
Course
Main Course
Cuisine
Chinese

How to Velvet Pork for Stir-fry

Yara Blevins

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Velveting is a common Chinese cooking technique, where you marinate and pre-cook meat or seafood before stir-frying. Learn how to velvet pork for stir-fry!

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Ingredients

Servings

12 ounces boneless pork (340g; use pork butt, shoulder, loin, tenderloin, or boneless country ribs)
1 tablespoon water
1 1/2 teaspoons Shaoxing wine
1 1/2 teaspoons oyster sauce
3/8 teaspoon baking soda (optional)
1 1/2 teaspoons cornstarch
1 teaspoon vegetable oil (plus more for stir-frying)
1/4 teaspoon sesame oil (optional)
1/8 teaspoon white pepper (optional)

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Instructions

Slice pork as required for your recipe. In a medium bowl, add the pork, water, Shaoxing wine, oyster sauce, and baking soda (if using).
Mix with your hands until the pork is well coated and the liquid is absorbed into the meat. Add the cornstarch, vegetable oil, and optional sesame oil and white pepper (if using). Mix again until everything’s well incorporated. Set aside and let the pork marinate for at least 30 minutes or overnight (if marinating overnight, let the pork come up to room temperature before starting your dish.
To sear the pork, place your wok over high heat. When it starts to smoke lightly, add 2 tablespoons oil around the perimeter of the wok to coat the surface. Add the pork in one layer, allowing it to sear for 30 seconds. Stir-fry until it has turned opaque, remove from the wok, and set aside.
To blanch, bring water to a boil in your wok. Stir in the pork. Once it turns opaque, blanch for an additional 10 second, and remove from the wok using a spider or strainer. Set aside.
Now your pork is ready to be added to your stir-fry. Remember, whether searing or blanching, you will cook the pork again in your stir-fry, so avoid overcooking it during the pre-cook step.

Notes

Note: Nutrition information (for 1 of 4 servings) was calculated using boneless pork loin, and includes all optional ingredients.

Nutrition Information

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Calories 130kcal (7%) Carbohydrates 1g (0%) Protein 19g (38%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 54mg (18%) Sodium 206mg (9%) Potassium 318mg (9%) Calcium 4mg (0%) Iron 1mg (6%)