How to Velvet Pork for Stir-fry
User Reviews
5
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Prep Time
35 mins
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Total Time
35 mins
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Servings
4
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Calories
130 kcal
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Course
Main Course
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Cuisine
Chinese
How to Velvet Pork for Stir-fry
Description
How to Velvet Pork for Stir-fry uses boneless pork cut into slices and marinated in a combination of water, Shaoxing wine, oyster sauce, and optionally baking soda which helps tenderize the meat. The addition of cornstarch and oils creates a light protective coating that prevents drying and keeps the pork pieces soft when cooked quickly at high heat. After marinating, the pork is briefly seared in a smoking hot wok then blanched in boiling water to complete the velveting process. This cooking technique yields pork that remains smooth and tender with an opaque look and is ready to be added to stir-fry recipes.
The flavor is mildly seasoned from the marinade and the texture silky and tender thanks to the velveting steps. This method works well for various pork cuts such as shoulder or tenderloin depending on preference. For optimal results, the pork should be marinated for at least 30 minutes or overnight to absorb the flavors and tenderize thoroughly.
This velvet pork is typically incorporated into stir-fry dishes with vegetables and sauces. Its tender texture contrasts nicely with crisp vegetables or thicker sauces in many Asian-inspired recipes.
Marinate the pork in advance or up to overnight, bringing it to room temperature before cooking. Optionally include baking soda for a softer texture. Stir-fry the pork quickly on high heat until opaque and just cooked through to prevent toughness.
Ingredients
- 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)
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
- Marinate pork for at least 30 minutes to achieve tenderness; overnight marinating improves flavor and texture.
- If using baking soda, mix well and use sparingly as it significantly softens the pork.
- Bring marinated pork to room temperature before cooking for even heat distribution.
- Use high heat and quick cooking to maintain tender, juicy pork pieces.
- Remove pork promptly once opaque to avoid overcooking and toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 206mg | 9% |
| Potassium | 318mg | 7% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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