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How to Velvet Pork for Stir-fry
5 from 54 votes

How to Velvet Pork for Stir-fry

This velvet pork recipe prepares tender and silky slices of pork by marinating with water, Shaoxing wine, oyster sauce, and optional baking soda and white pepper for enhanced softness and flavor. Cornstarch and vegetable oil are added to create a smooth coating that helps retain moisture during quick searing and blanching. The method preserves the pork's texture and makes it well suited for stir-fry dishes where juicy, tender pieces are preferred.

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

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

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  1. Slice pork as required for your recipe. In a medium bowl, add the pork, water, Shaoxing wine, oyster sauce, and baking soda (if using).
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 130

% 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.