How to Velvet Pork for Stir-fry

Course: Main Course

Cuisine: Oriental

Prep Time: 35

Servings:

Calories: 124.7kcal

Velveting is Chinese technique to tenderize and add flavor. Slightly different techniques apply to shrimp, pork, chicken, and beef.

Remember this is the tenderizing stage, you will use the pork in your stir-fry.

Use the number of servings to adjust up or down for the amount of meat you need.

12 ounces boneless pork use pork butt, shoulder, loin, tenderloin, or boneless country ribs
1 tablespoon water
1 ½ teaspoons White wine
1 ½ teaspoons oyster sauce
⅜ teaspoon baking soda optional
1 ½ teaspoons cornstarch
1 teaspoon vegetable oil plus more for stir-frying
¼ teaspoon sesame oil optional
⅛ teaspoon white pepper optional

Slice pork as required for your recipe. In a medium bowl, add the pork, water, White 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.