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This guide on how to velvet pork has everything you need to know to make a tender and juicy velveted pork stir fry! This simple pork stir fry marinade keeps the meat moist and tender yet crispy on the outside.

You’ll learn how to tenderize pork using baking soda and starch plus get tips on how to make pork stir fry like the pros. For more tips on how to velvet meat, check out my chicken stir fry marinade and beef stir fry marinade.

Image shows a bowl of thinly sliced pork velveted with pork stir fry marinade, covered in a red bowl.

What is velveting meat?

Velveting meat is a Chinese technique that keeps meat tender and juicy. It involves marinating meat in a mix of baking soda, starch, and seasonings to create a protective coating.

Why Velvet Meat?

  1. Tenderness: Baking soda breaks down meat fibers, making it super tender.
  2. Moisture: Starch locks in moisture, keeping the meat juicy.
  3. Even Cooking: The coating ensures the meat cooks evenly.
  4. Texture: The meat gets a silky, smooth texture.

Can You Velvet Pork?

Yes, you can! This marinade is perfect for pork tenderloin, making it tender and juicy for stir-fries and other quick dishes. Velveting pork will make your dishes deliciously tender and moist.

Pork stir fry tenderizer ingredients

This pork marinade for stir fry uses minimal Asian pantry staples and simple seasonings to moisten, soften, and lightly flavor your pork. This pork marinade is ideal for stir-fries and other quick dishes.

Photo shows ingredients needed to velvet pork before stir frying.

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  • Pork tenderloin: A lean, tender cut of pork that’s great for stir-frying. Or use pork loin.
  • Coarse sea salt & ground white pepper
  • Baking soda: A key ingredient for tenderizing or velveting pork.
  • Oyster sauce: Adds sweet and savory notes to the pork stir fry marinade.
  • Chinese Shaoxing wine: Or use gluten-free mirin or Taiwanese michu. These are used in Chinese cooking to neutralize the raw meat smell.
  • Water: Or stock. This helps add moisture to the pork.
  • Tapioca starch: Helps seal in the moisture and allows the meat to crisp up during cooking.
  • Avocado oil: Helps give the meat a silky texture.

Does cornstarch tenderize meat?

Cornstarch alone doesn’t tenderize meat. In the Chinese velveting process, it’s used along with baking soda. Baking soda breaks down meat fibers, making it tender. Cornstarch forms a protective layer that seals in moisture, keeping the meat juicy.

How to velvet pork

Here are some tips for how to use this marinade for stir fry pork, including how long to marinate and tips for thinly slicing pork. For more stir-fry tips, see my post on how to stir fry in a stainless steel pan.

Person demos how to thin slice pork and how to velvet pork.

Thin slice pork

  1. Secure your cutting board by placing a wet paper towel underneath to prevent slipping.
  2. Use a sharp filet knife to cut pork at a 45-degree angle.
  3. Cut against the grain to thinly slice the pork.

How long to velvet pork

  1. Mix the marinade spices with a little water in a medium bowl. As soon as the pork is incorporated with all the seasonings, it’s ready for stir frying, or you can marinate it and store it in the fridge for up to 2 days in advance.

Stir fry

  1. Sear: Make sure to use a large well-seasoned pan, preheat it well, and spread out the pork pieces into a single layer. Sear for a few seconds.
  2. Transfer: Cook until about 80% cooked through. Transfer out of the pan and cook the other stir-fry ingredients.
  3. Combine: Return the meat to the pan with other ingredients to finish cooking and combine.

Best cut of pork for stir fry

The velveting process works wonders for thinly sliced pieces, strips, or small chunks of boneless pork. Choosing the right cut of pork is key to achieving a tender and flavorful stir fry.

  • Pork Tenderloin: This is the leanest and most tender cut, perfect for a quick stir fry. Because the meat is very lean and tender, velveting helps to keep the meat from being overcooked and dry. It stays juicy and cooks quickly.
  • Pork Loin: A bit firmer than tenderloin but still a great option. It has a good balance of lean meat and fat, giving it great flavor and texture.
  • Pork Shoulder or Pork Butt: These cuts are a bit fattier, but they can be delicious in stir fries if you trim the excess fat first. They offer a rich flavor and a bit more bite.

Recipes you can use

Use this marinade for pork stir fry as the base in any pork stir fry recipe. It will help soften pork meat and build a flavor foundation for your dish. Here are a couple of my favorites:

  • This ginger pork stir fry is so simple yet delivers on flavor with a sweet, salty, umami-rich ginger sauce and thinly sliced pork.
  • My spicy pepper pork in Paleo Chinese lettuce wraps uses julienned strips of tender pork alongside strips of spicy peppers in an aromatic sauce.

ChihYu’s helpful tips

  • Freeze Before Slicing: Freeze the pork for about 30 minutes before slicing. This makes it easier to handle and allows for thinner, more even slices.
  • Use Baking Soda: Don’t skip the baking soda in the marinade mixture. It breaks down the meat fibers, making the pork incredibly tender.
    • No Need to Rinse: You might worry about tasting the baking soda or needing to rinse the meat after you marinate pork stir fry. Don’t worry! We use such a small amount (¼ tsp for ¾ lbs of pork) that you won’t taste it, and there’s no need to rinse it.
  • Gradual Water Addition: Add water gradually while massaging the meat. This ensures the meat absorbs all the liquid, keeping it moist and tender.
  • Coat Well with Starch: Ensure the meat is evenly coated with starch. This forms a protective layer that seals in moisture and gives the meat a silky texture. marinate pork stir fry
  • Preheat the Pan: Make sure your wok or pan is properly preheated before adding the pork. Once hot, quickly spread the pork out into a single layer so it makes full contact with the pan, allowing it to sear quickly and lock in the juices.
  • Finish Quickly: Once the pork is about 80% cooked, remove it from the pan. It will finish cooking when you return it to the stir fry with the vegetables and sauce.

FAQs

Can I use other types of meat?

Absolutely! You can velvet chicken, beef, or shrimp using the same process. Each type of meat will become tender and juicy, perfect for your stir-fry dishes.

What if I don’t have Shaoxing wine?

Shaoxing wine helps remove the raw meat flavor, and the alcohol evaporates during cooking. Gluten-free mirin or sherry cooking wine are good substitutes or simply skip it.

Do you need to rinse the pork after tenderizing?

No, you don’t need to rinse the pork after tenderizing. The small amount of baking soda used in the velveting process won’t be noticeable in the final dish.

Can you velvet pork chops with baking soda?

Yes, you can make velvety pork chops using baking soda! The process is the same as with smaller cuts of pork. Make sure to adjust the amount of baking soda and other ingredients based on the weight of your pork chops.

What other meats can I velvet?

Velveting is a common Chinese cooking technique for softening meats. It can be used on pork, beef, chicken, and seafood. For more meat-specific velveting tips, check out these helpful posts:

Recipe Card

How to velvet pork for stir fry

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Prep: 10 minutes
Cook: 3 minutes
Total: 13 minutes
Servings: 3 servings
Level up your pork stir fry with this ultimate guide on velveting pork. Learn the Chinese technique to keep pork tender and full of flavor.
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Ingredients 
 

Instructions 

  • SLICE: Place a cutting board with a damp paper towel under to prevent the board from moving. Use a sharp filet knife, place the knife at a 45 degree angle, thinly slice the pork against the grain to thin pieces, about 0.5 cm (0.2-inch) thickness.
  • VELVET: Add ingredients from salt to Shaoxing wine, if using. Mix well. Add water little-by-little while gently stir and massage the meat, using your hand to stir and mix for 2-3 minutes until all the liquid is well absorbed, then sprinkle in starch. Mix and finally add the oil. Mix and coat well again. Now the pork is ready for stir frying.
  • STORAGE: Cover the velveted pork with a thin layer of saran wrap and store in an airtight container. Refrigerate for up to 1-2 days.
  • STIR FRY: Preheat a large wok or non-stick pan over medium-high until it feels warm. Add 1 tbsp oil, swirl it around the pan. The oil should be simmering but not smoking or burning.
  • Add the pork and quickly spread out into a single layer. You should hear a sizzling sound. This means the pan is hot with the right temperature. Pan sear the pork without touching for 3-5 seconds then use a spatula with a firm tip to quickly fry the other side. As soon as the pork turns pale, about 80% cooked, transfer them out right away.
  • Saute the aromatics and vegetables of your choice. Season with salt. Return the pork to the pan and pour-in a stir fry sauce of your choice. Serve hot.

Notes

  • Slicing Tip: Freezing the pork for 30 minutes before slicing makes it easier to handle.
  • Starch Options: Cornstarch, tapioca, or potato starch all work well. Starch helps lock in moisture and gives the meat a silky texture.
  • Baking Soda: It quickly breaks down the meat fibers, making the pork tender.
  • Optional Marinades: Try adding soy sauce, Taiwanese thick soy sauce, or toasted sesame oil for extra flavor (in place of avocado oil).
  • Make-Ahead: You can marinate the pork up to 1-2 days in advance for a quick meal prep.
  • Also see: Velvet chicken, Velvet beef

Nutrition

Serving: 1serving, Calories: 169kcal, Carbohydrates: 2g, Protein: 23g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 74mg, Sodium: 454mg, Potassium: 448mg, Fiber: 0.04g, Vitamin A: 2IU, Vitamin C: 0.02mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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