It’s time for pork stir fry! But how do you make pork taste like it came from a Chinese restaurant? You may have heard of velveting chicken and beef, but did you know that velveting is also the best way to make chewy pork cuts tender? Use cheap pork cuts like pork shoulder and a simple ingredient from around the house to make them tender. This pork stir fry will taste like it came from a Chinese restaurant! Please don’t ignore this recipe!
This is one of my favourite and one of the simplest Chinese stir fries Ive ever made. It only takes one simple thing that you probably already have in your pantry to turn chewy pork into pork that melts in your mouth. You put one teaspoon of bicarb on the meat, mix it with water, and then wait for the bicarb to make the meat tender. After that, you just rinse it off.
Sarah told me that because of the rising cost of living, people on TikTok have started to think of new ways to use frozen vegetables. It has always been expensive to eat healthy, but fresh fruits and vegetables are very expensive these days. Since vegetables are so good for you, many people buy them frozen. That got me to thinking about ways to cook inexpensive cuts of meat like pork shoulder.
When you slow roast pork shoulder, it tastes best. It’s also better when you cook it for a long time instead of quickly, like in stir fries. Bicarb, on the other hand, can soften chewy pork shoulder so that it cooks very quickly in a stir fry! This recipe came from the Moo Ping I made. When I tried some pork shoulder, it was so soft that Mr. NQN couldn’t believe it was the same cut of meat he had eaten the day before. He chomped and chewed on it.
Velveting is a popular Chinese cooking technique that helps create silky, tender pieces of meat for stir-fries By marinating and partially cooking the meat first, velveting seals in moisture and flavor. While often used for chicken and beef, learning how to velvet pork properly is key to pork stir-fries with melt-in-your-mouth texture
In this article, I’ll explain what velveting is, how it works, and provide a simple velveting method for pork. With a few basic ingredients and easy steps, you’ll be able to transform pork into succulent stir-fry perfection. Let’s get started!
What is Velveting?
Velveting involves marinating raw meat in a mixture containing starch, oil, and seasonings. The meat is then briefly cooked in hot oil or blanched in boiling water before getting stir-fried. This pre-cooking step firms up the exterior while keeping the inside tender and juicy.
The starch coating seals in moisture and prevents overcooking. Oil-velveting creates extra browning, while blanching produces a more delicate texture Both result in pork that’s juicy, never dry or chalky
Velveting originated in Chinese restaurants but is easy to do at home. And it works wonders on all kinds of meat, especially leaner cuts like pork tenderloin or loin.
Why Velvet Pork for Stir-Fries?
Velveting transforms the texture of pork, creating a melt-in-the-mouth experience with each bite. Here are some of the benefits:
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Tenderizes – The starch and marinade tenderize pork, even tougher cuts.
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Seals in moisture – The starch coating prevents moisture loss during cooking
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Enhances flavor – Marinating boosts flavor and seasoning penetration.
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Prevents overcooking – Partial cooking then stir-frying avoids drying out pork.
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Allows versatility – Velveted pork works in any stir-fry recipe.
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It’s easy! – Velveting only takes a quick marinade and brief pre-cook.
For mouthwateringly tender pork and luscious sauces, velveting is a must!
Selecting Pork for Velveting
Most pork cuts work well for velveting and stir-frying. Here are some good options:
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Pork shoulder / butt – Well-marbled for flavor and tenderness. Stay juicy.
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Pork loin – Very lean but tender. Can dry out if overcooked.
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Pork tenderloin – Extremely tender with little fat. Use oils to prevent drying.
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Country-style ribs – Tasty choice with some fat. Cut into strips.
I like pork shoulder for its affordability, flavor, and forgiving texture. But experiment to find your own favorite!
How to Slice Pork for Stir-Fries
Proper slicing sets your pork up for velveting success. Keep these tips in mind:
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Cut pork across the grain for tenderness.
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Slice thinly, about 1/4 inch thick.
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Cut into bite-sized pieces, strips, or fillets as needed.
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Chill pork slightly before slicing to make it easier to handle.
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Use a sharp knife or meat slicer for clean cuts.
Slice your pork according to your recipe, whether thin fillets, julienned slivers, or diced chunks. The possibilities are endless!
Velveting Marinade Ingredients
The velveting marinade tenderizes pork and infuses seasoning. Here are some common ingredients and their purpose:
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Cornstarch – Seals in moisture and prevents overcooking.
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Baking soda – Tenderizer to help soften pork (optional).
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Soy sauce – Adds flavor and saltiness.
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Rice wine – Tenderizes while adding flavor.
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Oils – Keep pork moist and juicy.
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Ginger – Optional flavoring and tenderizer.
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White pepper – Optional seasoning.
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Scallions – Optional fresh flavor.
Experiment with ingredients to create your own signature marinade. Part of the fun is customizing it!
Step-By-Step Instructions for Velveting Pork
Ready to try velveting pork yourself? Follow these simple steps:
1. Slice and Prepare Pork
Slice pork into thin strips or bite-sized pieces based on your recipe.
2. Make Velveting Marinade
In a bowl, combine cornstarch, soy sauce, Shaoxing wine, oil, ginger, white pepper, and any other ingredients. Adjust amounts as needed.
3. Marinate Pork
Add pork to marinade and mix well by hand until fully coated. Marinate for 15-30 minutes.
4. Blanch or Sear Pork
Blanch pork in boiling water for 1 minute until just cooked through. For searing, cook 1 minute in hot oiled wok.
5. Stir-Fry as Usual
Your velveted pork is now ready for any stir-fry recipe! Just proceed as normal.
And that’s all it takes to transform pork into succulent, velvety perfection. The tender, juicy results are so worth the minimal effort.
V elveting Tips for Pork Perfection
With a few simple tips, you’ll be velveting pork like a pro:
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Use thinner pork cuts for most even cooking.
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Mix marinade well to fully coat all pieces.
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Refrigerate 30 minutes to overnight for best flavor infusion.
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Partially freeze pork to slice thinly and evenly.
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Blanch for delicate texture, sear for richer flavor.
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Avoid overcooking when searing or blanching.
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Pat pork dry before stir-frying to help browning.
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Add reserved marinade to stir-fries for extra flavor.
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Adjust marinade ingredients to complement your recipe.
Once you get the basics down, adapt the technique to suit your taste and recipe.
Common Velveting Questions
If you’re new to velveting pork, you likely have some questions. Here are answers to some frequently asked questions:
Should I use baking soda? Baking soda is optional. It can help tenderize tougher pork cuts like loin or shoulder. But some prefer to skip it.
Does velveting take long? The hands-on time is about 10 minutes to marinate, plus 1-2 minutes to blanch or sear. Marinating time can vary.
Can I skip blanching/searing? You can, but the pork won’t be as tender and moisture sealing will be reduced.
Do I discard marinade? No, you can add leftover marinade to the stir-fry for extra flavor.
Can I velvet ahead of time? Yes, you can fully prepare pork up to blanching/searing stage a day ahead.
Enjoy Restaurant-Quality Pork at Home
Once you master velveting, you can enjoy restaurant-caliber stir-fries any night of the week. Skip the takeout and make your own succulent, silky pork dishes right at home.
Velveting seals in natural moisture and flavor in the pork, while giving it a melt-in-your-mouth tenderness. Kids and adults alike will love the juicy, tender bites of velveted pork.
The process takes just minutes, but transforms inexpensive pork cuts into 5-star cuisine. Try velveting pork shoulder, loin, ribs or tenderloin tonight for an amazing texture you have to taste to believe.
With this simple technique, boring pork becomes extraordinary. Skip dry, chalky pork and discover the magic of velveting. Your tastebuds will thank you with each succulent, fork-tender bite!
Tips for Velveting Pork
1. Bicarb works best with dishes that have a sauce, but it can make pork taste bland. You will want to add the flavour back in through marinades, sauces or salt.
2 – Use a cut like pork shoulder. I trim the excess fat from it and cut it into bite sized pieces. Tenderloin is already tender enough and this method is best suited to a tougher or chewier cut.
3. Put your pork in a semi-frozen state for about an hour before cutting it up. It makes the pork much easier to cut into smaller and thinner pieces.
4 – Use 1 teaspoon of bicarb per 500g/1. 1lb of pork. Sprinkle the bicarb over the pork pieces, then add the water and mix it all together so that the pork is completely covered. You don’t want any pieces of pork that aren’t velveted because they’ll taste weird.
5 – Marinate the pork for 30 minutes. It doesnt need long. Cover it and set it on the kitchen counter to defrost, soften, and reach room temperature. Then it’s ready to cook.
6 – Rinse the pork under plenty of cold, running water in a sieve. Using your hand, make sure to lift up all of the pieces to wash away the bicarb. Your pork is now ready to cook!.
7. Use any sweet and sour sauce you like, or try my Chinese pork stir fry sauce below!
8 – If you want to velvet chicken or beef have a look at my velveting recipe here.
That was Laura’s idea. Now my TikTok isn’t about food, but about true crimes, scandals, and funny videos. I also just joined Threads, but I’m not on it very often. It was on my list to add, but Threads is sometimes annoying and hard to use. My phone was constantly going off with notifications, so I had to turn them off. I can only handle two types of social media at a time; Instagram is my favorite, and TikTok is my second.
Hey, Reader! Which social media site is your favorite? What kind of people or things do you like to see on it?
How To Velvet Meat – Velveting Meat Chinese Tutorial
FAQ
How long does it take to velvet pork?
Is cornstarch or baking soda better for velveting?
How do you make velvet pork?
Feel free to velvet pork ahead of time (the night before) for convenience. 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.
How to Velvet pork for stir-fry?
Learn how to velvet pork for stir-fry! 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.
What is velveting a pork loin?
Velveting is a Chinese cooking technique that involves a marinade containing certain ingredients (I won’t go into the science here), that preserves the moisture in the meat and keeps the fibers tender. As my husband recently bought a very large piece of pork loin that was on sale, I decided to experiment. I must say, it was a big success!
How do you Velvet a pound of meat?
Velveting starts with making a slurry: For 1 pound thinly sliced meat or alternative protein (it can be anything really: chicken, pork, beef, shrimp, tofu, or even mushrooms), combine 1 Tbsp. cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. vegetable or light sesame oil.