This technique is surprisingly effective for the effort, producing soft, savoury bites.
Mechanic
Baking soda raises the pH of the meat surface, which inhibits protein cross-linking and keeps the exterior tender and silky even at high wok heat. Massage for 3 full minutes before resting: contact time matters. Cornstarch forms a light coating that seals in moisture.
Ingredients
- 350 g pork (shoulder, tenderloin, or loin), thinly sliced
- ½ teaspoon baking soda
- 1½ teaspoons cornstarch
- 5 g water, if the mixture feels dry
Optional flavouring
- 7 g Shaoxing wine
- 7 g oyster sauce
- 1 teaspoon neutral oil
- ¼ teaspoon sesame oil
- ⅛ teaspoon white pepper
Method
Add the baking soda to the pork and massage for 3 minutes, until evenly distributed. Add the water if it feels dry.
Rest 30 minutes at room temperature or up to 2 hours in the fridge.
Rinse the pork briefly to remove any soapy taste, and pat it dry. Toss with the cornstarch and the flavouring, if using, until evenly coated.
Stir-fry in a hot wok with a little oil. The pork stays tender even when the wok temperature drops as the meat hits the pan.
To serve
In any stir-fry or wok dish.
Notes
- Applies equally to chicken or beef; the method is identical.
- Baking soda is the critical ingredient; cornstarch and flavourings are supporting.
- Velveted pork keeps well refrigerated for a day before cooking.
- Stir fry two ways and Thai-inspired noodle soup use a quicker version: the baking soda and cornstarch go straight into the marinade, with no rinse.