Velveting is a Chinese cooking technique that produces exceptionally tender and silky meat While it’s most commonly used on chicken, beef, and shrimp, it also works wonders on pork chops Velveted pork chops have a melt-in-your-mouth texture that is hard to achieve through regular cooking methods.
In this article, I’ll walk you through everything you need to know to make perfect velveted pork chops at home including how to choose the right cut of pork, make the velveting marinade and properly cook the chops. By the end, you’ll be able to make restaurant-quality velveted pork chops that will impress your family and friends.
Why Velvet Pork Chops?
Velveting pork chops transforms their texture, making them incredibly tender and juicy. Here are some of the benefits of velveting pork chops:
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Tenderizes the Meat: The velveting marinade contains ingredients like baking soda and cornstarch that help break down the pork’s muscle fibers. This leads to very tender meat that practically melts in your mouth.
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Seals in Moisture: Velveting creates a protective coating around the pork that seals in moisture and juices during cooking. The result is succulent, not dry or tough.
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Enhances Flavor The velveting marinade provides seasoning that infuses the pork with extra flavor. Common marinade ingredients like soy sauce Shaoxing wine sesame oil add lots of savory umami taste.
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Prevents Overcooking: Velveting partially cooks the pork chops first before the final cooking. This protects them from overcooking later.
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Allows Easy Stir-Frying: Velveted pork can withstand quick, high-heat stir-frying without becoming rubbery. This makes velveted pork chops ideal for all kinds of Chinese stir-fry dishes.
Simply put, velveting takes ordinary pork chops to extraordinary new heights! The texture achieved through velveting is unmatched by other cooking methods.
How to Choose Pork Chops for Velveting
While you can velvet just about any cut of pork, some are better choices than others. Here are the best cuts to use for velveted pork chops:
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Boneless Pork Shoulder (Butt): This is my top choice for velveting. Pork shoulder has great marbling that keeps it moist and flavorful, even after velveting. It’s also inexpensive.
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Boneless Country-style Ribs: These small rib sections offer tasty, well-marbled meat. The high fat content makes them ideal for velveting.
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Boneless Pork Loin or Tenderloin: Leaner than shoulder, but still tender. Be careful not to overcook these cuts.
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Bone-In Pork Chops: Choose thicker, meaty chops from the loin or shoulder. Remove bones before velveting.
In general, opt for thicker chops over thin. Thin chops can overcook and dry out easily. For bone-in chops, it’s best to remove the bones first, which allows the marinade to penetrate fully and lets you slice the meat as needed after cooking.
The Velveting Marinade Ingredients
The velveting marinade tenderizes the pork chops while adding lots of flavor. While recipes can vary, these are the basic ingredients:
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Shaoxing Wine: Typical Chinese rice wine adds flavor and balances the pork’s gaminess.
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Soy Sauce: For depth of flavor, saltiness, and enhancing umami. Go for regular soy sauce, not light or low-sodium.
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Baking Soda: Tenderizes the pork by breaking down muscle fibers. Use just a small amount.
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Cornstarch: Seals in moisture and creates a velvety texture. Replace with tapioca starch for gluten-free option.
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Aromatics: Ginger, garlic, scallions are commonly used. White pepper instead of black pepper.
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Stock: Chicken or pork stock adds moisture and flavor.
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Oil: A little vegetable or sesame oil prevents the pork from drying out.
You can also use oyster sauce, sugar, sesame oil, and other ingredients to customize the marinade’s flavor profile. Play around with ingredients to create your perfect velveting marinade.
Step-By-Step Instructions for Velveting Pork Chops
Follow these simple steps for foolproof velveted pork chops every time:
1. Slice the Pork
- For stir-fries: thin matchsticks or bite-sized pieces
- For pan-frying/braising: 1⁄4 to 1⁄2 inch thick slices or chunks
- Cut against the grain for tenderness
- Partially freeze pork to slice thinly
2. Make the Marinade
- Combine all marinade ingredients and mix well
- Use ratio of 1 tsp baking soda + 1 Tbsp cornstarch per 1 lb pork
- For flavor, use 1⁄4 cup soy sauce + 1⁄4 cup Shaoxing wine per 1 lb pork
3. Marinate the Pork
- Place pork in marinade and mix until evenly coated
- Let marinate 20 mins up to overnight in the fridge
- Bring to room temp before cooking if marinated more than 2 hours
4. Blanch or Sear the Pork
- Blanch in simmering water for 1 minute just until pork turns white
- Or sear in hot oiled pan/wok for 1 minute per side
- Pork should be 80-90% cooked
5. Finish Cooking the Pork
- For stir-fries, add blanched/seared pork back to the wok to cook fully
- For pan-frying/braising, cook in sauce until fully cooked through
That’s really all there is to it! By following these simple steps, you’ll be able to achieve professional-level velveted pork chops. The tender, juicy texture will amaze you.
Cooking Methods for Velveted Pork Chops
Velveting prep can be followed by different cooking methods to finish off the pork. Here are some of my favorite ways to cook velveted pork chops:
Chinese Stir-Fry
The most common way to use velveted pork is in Chinese stir-fry dishes. After blanching or searing, the velveted pork is added back to the hot wok to quickly stir-fry with vegetables and sauce. Some delicious options:
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Pepper Steak Stir Fry – With bell peppers in a brown sauce
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Mongolian Pork Stir Fry – With scallions and crispy rice noodles
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Sweet and Sour Pork – A Chinese restaurant classic!
Pan-Fried or Braised
You can also pan-fry or braise velveted pork chops in flavorful sauces. Try:
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Mu Shu Pork – With cabbage and mushrooms
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Honey Garlic Pork Chops – In a sticky, savory glaze
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Red Cooked Pork – Braised in soy sauce and aromatics
Sheet Pan Meals
For easy weeknight meals, roast velveted pork chops on a sheet pan along with vegetables. The velveting keeps the pork juicy and tender:
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Sheet Pan Hawaiian Pork Chops – With pineapple and peppers
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Sheet Pan Pork Chops and Potatoes – A simple roast pork dinner
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Sheet Pan Pork Fajitas – For DIY taco night!
Velveted Pork Chop Recipe Ideas
Here are just a few of the many delicious ways you can use velveted pork chops:
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Kung Pao Pork Chops – Spicy stir-fry with peanuts and chili peppers
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Schezwan Pork Chops – In a tongue-numbing peppercorn sauce
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Sticky Pork Chops – Glazed in a sweet hoisin sauce
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Pork Chop Soup – Simmered in Chinese soups like wonton or egg drop
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BBQ Pork Chops – Brushed with a flavorful barbecue sauce
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Pork Chop Congee – Diced and cooked into Chinese rice porridge
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Pork Chop Lettuce Wraps – For a fresh, low-carb lunch
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Pork Chops and Rice – A simple weeknight dinner
With velveted pork chops, the possibilities are endless! Use them in whatever pork chop recipe strikes your fancy. The velveting technique will ensure tender, moist chops every time.
Tips for Perfect Velveted Pork Chops
Here are some handy tips to help you nail velveted pork chops perfectly:
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Rest the pork after cooking – this allows juices to reabsorb for maximum tenderness.
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Pat pork dry before marinating – this helps the marinade coat and penetrate the meat.
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Cut against the grain – slicing velveted pork against the grain prevents it from becoming chewy.
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Don’t over-marinate – 1 to 4 hours is ideal. Too long can make pork mushy.
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Prevent overcooking during blanching/searing – pork should only be 80-90% cooked.
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Use a meat thermometer if unsure and cook until 145°F for chop
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Adjust marinade to size – use about 1 tsp baking soda and 1 Tbsp cornstarch per 1 lb pork.
Follow these tips and you’ll be turning out professional-tasting velveted pork chops at home that are tender and juicy every time!
Frequently Asked Questions
Here are answers to some common questions about making velveted pork chops:
Can I velvet boneless pork loin or tenderloin?
Yes, these cuts work well, just watch cooking time closely to prevent overcooking these lean cuts.
Do I have to deep fry the pork after marinating?
No, you can pan sear, roast, or stir-fry velveted pork instead of deep frying.
Can I skip ingredients like baking soda or Shaoxing wine?
It’s best not to omit key ingredients like baking soda, cornstarch, or Shaoxing wine, as each plays an important role in velveting.
How long does velveted pork keep in the fridge?
Raw velveted pork will keep 2-3 days. Cooked velveted pork keeps 3-4 days.
Can I meal prep velveted pork chops?
Yes! Blanch or sear a batch of velveted chops, then portion and refrigerate raw to cook later in the week.
Take Your Pork Chops to the Next Level
There you have it! Everything you need for restaurant-worthy velveted pork chops at home. Velveting truly is a game-changing technique for pork chops and other meats. The special marinade transforms their texture while adding loads of flavor.