Are you tired of tough and dry pork in your stir-fry dishes? Do you want to achieve that silky and tender texture that you usually only find in restaurants?
Look no further than the Chinese technique of velveting! This method of marinating and cooking pork (or any meat or seafood) will leave your taste buds singing with delight. And the best part? You don’t need to use a large amount of oil or worry about what to do with the used oil afterwards.
In this article, we’ll show you how to velvet pork using a simple and home-kitchen friendly method. Get ready to elevate your stir-fry game to the next level!
How To Velvet Pork?
To velvet pork, you’ll need to start by marinating the meat. Cut 12 ounces of boneless pork into strips and mix it with a marinade of shaoxing wine, oyster sauce, white pepper, and sesame oil. Let the pork marinate for at least 30 minutes to allow the flavors to penetrate the meat.
Now comes the velveting process. Instead of oil-blanching, which can be cumbersome and messy, we’ll use a method called water-velveting. Bring a pot of water to a boil and add a tablespoon of oil to it. Once the water is boiling, add the marinated pork strips and blanch them for about 30 seconds. Remove the pork from the water and set it aside.
Next, heat a tablespoon of oil in a wok over high heat. Once hot, add in the blanched pork in a single layer. Leave it undisturbed for 30 seconds, then give it a stir. Cook just until opaque, then remove it to a plate.
Reduce the heat to medium-high and add another tablespoon of oil to the wok. Add in onion, peppers, carrots, mushrooms, cashews, and red chili flakes. Stir-fry for about 5 minutes until the vegetables are tender.
Add in aromatics like ginger and garlic and cook for another minute. Then add in your sauce of choice and let it simmer for a few minutes until it thickens slightly.
Finally, stir in some snow peas and the cooked pork strips. Cook for another minute or so until everything is heated through and coated in sauce.
Serve your velvety pork stir-fry with your favorite rice or noodles and enjoy!
What Is Velveting And Why Is It Important For Pork?
Velveting is a Chinese cooking technique that involves marinating meat or seafood in a mixture of egg white, cornstarch, and oil before pre-cooking it in either oil or water. This process creates a protective coating around the meat, sealing in moisture and preventing it from becoming tough or overcooked. The result is meat that is tender, silky, and smooth in texture.
When it comes to pork, velveting is especially important because pork can be a tough and chewy meat if not cooked properly. By velveting the pork before stir-frying it, you can ensure that it will be tender and juicy. The marinade used in velveting also adds flavor to the meat, making it more delicious overall.
Water-velveting is a great alternative to oil-blanching for home cooks because it’s less messy and doesn’t require as much oil. By blanching the pork in boiling water with a little bit of oil added to it, you can achieve the same tender and velvety texture without the hassle of dealing with hot oil.
Choosing The Right Cut Of Pork For Velveting
When it comes to velveting pork, the cut of meat you choose is important. You want a cut that is tender and will absorb the marinade well. One option is pork tenderloin, which is lean and tender, but can be a bit luxurious for stir-fry. Another option is pork shoulder or butt, which has more fat content and better flavor. These cuts are also versatile and economical. Boneless country ribs are also a tasty option, but they do have some streaky fat.
It’s important to note that velveting can also be used to tenderize tougher cuts of pork. Cheaper cuts like pork belly or pork shoulder can benefit from velveting, as the process helps break down the connective tissue and make the meat more tender. Whatever cut you choose, make sure to slice it thinly against the grain for the best results.
The Velveting Marinade: Ingredients And Preparation
The velveting marinade is a crucial step in achieving tender and juicy pork in your stir-fry. The ingredients for the marinade include shaoxing wine, oyster sauce, white pepper, and sesame oil. These ingredients work together to add depth of flavor to the pork while also tenderizing it.
To prepare the marinade, simply mix the ingredients together in a bowl until well combined. Cut 12 ounces of boneless pork into strips and add them to the marinade. Make sure to coat the pork thoroughly with the marinade and let it sit in the refrigerator for at least 30 minutes.
Once the pork has marinated, it’s time to velvet it using the water-velveting method. Bring a pot of water to a boil and add a tablespoon of oil to it. Add the marinated pork strips to the boiling water and blanch them for about 30 seconds. Then remove the pork from the water and set it aside.
Heat a tablespoon of oil in a wok over high heat and add in the blanched pork in a single layer. Cook until opaque, stirring occasionally. This will take only about 1-2 minutes.
Now that your pork is velvety and cooked, you can add in your vegetables, aromatics, and sauce of choice to create a delicious stir-fry. Remember to cook your vegetables until tender before adding in your sauce and pork strips.
By following these steps, you’ll be able to velvet your pork like a pro and create a flavorful and tender stir-fry that will impress your family and friends.
The Velveting Process: Step-by-step Instructions
The velveting process is what makes the pork in this stir-fry so tender and silky. Here’s how to do it:
1. Start by making a slurry for the pork. Combine 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of vegetable or light sesame oil in a bowl. Mix everything well, then add in the sliced pork strips. Mix to coat the pork evenly and let it marinate for at least 30 minutes.
2. Bring a pot of water to a boil and add a tablespoon of oil to it. Once the water is boiling, add the marinated pork strips and blanch them for about 30 seconds. Remove the pork from the water and set it aside.
3. Heat a tablespoon of oil in a wok over high heat. Once hot, add in the blanched pork in a single layer. Leave it undisturbed for 30 seconds, then give it a stir. Cook just until opaque, then remove it to a plate.
4. Reduce the heat to medium-high and add another tablespoon of oil to the wok. Add in onion, peppers, carrots, mushrooms, cashews, and red chili flakes. Stir-fry for about 5 minutes until the vegetables are tender.
5. Add in aromatics like ginger and garlic and cook for another minute. Then add in your sauce of choice and let it simmer for a few minutes until it thickens slightly.
6. Finally, stir in some snow peas and the cooked pork strips. Cook for another minute or so until everything is heated through and coated in sauce.
And that’s it! With this velveting technique, you’ll have perfectly tender and delicious pork in your stir-fry every time.
Cooking With Velveted Pork: Recipe Ideas And Tips
Now that you know how to velvet pork, let’s explore some recipe ideas and tips to make the most out of this cooking technique.
1. Pork Stir-Fry: A classic dish that’s easy to make and always satisfying. Use the velveting method described above and stir-fry your pork with your favorite vegetables and sauce. You can also add in some cashews or peanuts for extra crunch.
2. Pork Fried Rice: Another easy and delicious way to use velveted pork is by adding it to fried rice. Cook some rice, scramble some eggs, and stir-fry your pork with vegetables like peas, carrots, and onions. Mix everything together and season with soy sauce and sesame oil.
3. Pork and Broccoli: This is a simple yet flavorful dish that’s perfect for a weeknight dinner. Cut your pork into bite-sized pieces and velvet it using the water-velveting method. Blanch some broccoli florets in boiling water for a minute or two, then stir-fry them with garlic and ginger. Add in your pork and some oyster sauce, soy sauce, and a pinch of sugar. Serve with rice.
4. Pork Dumplings: Velveted pork is also great for making dumplings. Mix your velveted pork with chopped cabbage, scallions, ginger, and garlic. Add in some soy sauce, sesame oil, and a bit of cornstarch to bind everything together. Fill your dumpling wrappers with the mixture and steam or pan-fry them until cooked through.
Some tips to keep in mind when velveting pork:
– Use a lean cut of pork like loin or tenderloin for best results.
– Don’t over-marinate your pork as it can become too salty.
– Blanch your pork quickly in boiling water to avoid overcooking it.
– Use a non-stick wok or pan to prevent sticking.
– Experiment with different sauces and vegetables to create your own unique dish.
Velveting pork is a simple yet effective technique that can elevate your dishes to the next level. With these recipe ideas and tips, you’ll be able to make delicious velvety pork dishes in no time!
Frequently Asked Questions About Velveting Pork
1. What is velveting?
Velveting is a Chinese method of marinating meat or seafood that keeps it moist and tender during cooking. It involves coating the protein in a mixture of egg white, cornstarch, and oil before deep-frying in hot oil or poaching in simmering water.
2. Why is velveting important for pork?
Velveting pork ensures that it stays tender and silky in texture when stir-fried. It also helps to seal in the moisture and prevent the meat from becoming tough or overcooked.
3. How do I make the marinade for velveting pork?
To make the marinade for velveting pork, mix together shaoxing wine, oyster sauce, white pepper, and sesame oil. Let the pork marinate for at least 30 minutes to allow the flavors to penetrate the meat.
4. Can I use a different type of starch for velveting pork?
Yes, you can use other types of starch like tapioca starch or potato starch instead of cornstarch. The key is to create a thin gelatinous layer around the meat to keep it moist and tender.
5. Do I need to add baking soda to tenderize pork for velveting?
It’s not necessary to add baking soda to pork marinades for velveting, as it can change the texture and flavor of the meat. However, if you prefer a more tender texture, you can try marinating the pork with a small amount of baking soda for 15-20 minutes before rinsing it off thoroughly.
6. Can I use water-velveting instead of oil-blanching for pork?
Yes, water-velveting is a great alternative to oil-blanching for pork. Simply blanch the marinated pork strips in boiling water with a little bit of oil added to it for about 30 seconds before stir-frying. This method is much more home-kitchen friendly and less messy than oil-blanching.
