Velveted pork stir fry

velveted pork stir fry with coconut and cashew nuts

When I came to the butchers the other day they were just cutting up pork meat into large chunks. It looked irresistible and I had to get some.

I love pork and good pork is full of flavour and has little fat. The amount of fat that you get is dependent on what cut you choose. I bought some leg meat for the stir fry that I had in mind.

Once home I looked at the meat and thought it would be a great opportunity to velvet the pork, something I had never done but always wanted to try. I found my inspiration here and made a slightly different velveting mixture but it worked.

 

Velveted pork stir fry

preparation time: 10 minutes 

cooking time: 30 mins marinating and about 5 minutes to stir fry or just until cooked through

serves 2

Ingredients

Velveting

  • 300 gr or 10.5 oz pork
  • 1 tbsp corn starch
  • 2 tbsp rice wine
  • 1 egg white

The stir fry

  • 1 carrot, peeled and cut julienne
  • 1/2 red pepper, cut in to strips
  • 1 endive, cut in to chunky slices

 

  • 2 spring onions, sliced
  • 1/2 onion, sliced
  • 1 red chilli, sliced
  • 1 tbsp Shaoxing rice wine
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • oil for cooking

Garnish

  • 1 handful of toasted cashew nuts
  • 1 handful of toasted coconut flakes
  • 1 handful of chopped coriander

Cut all visible fat off the pork and slice it thinly. Whisk the egg white lightly and mix with the meat and the corn starch and the rice wine. Place in the fridge for at least 30 minutes.

 

velveting pork

 

Cut up the vegetables. Toast the cashew nuts and the coconut flakes.

 

toasted cashew nuts and coconut flakes

 

Place pork in batches in hot oil, make sure it gets browned and cooked through. Set the pork aside, stir fry the vegetables, and add the Shaoxing rice wine, fish sauce and soy sauce. Let it cook out for a few minutes, add the pork back to the mix and let everything cook through.

 

Sprinkle the dish with toasted cashew nuts, the coconut flakes and chopped coriander before serving.

 

velveted pork stir fry with coconut and cashew nuts

 

This is the first time I have velveted meat and it did taste like a high quality, very fresh Chinese stir fry.

 

 

 

 

 

 

 

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Comments
6 Responses to “Velveted pork stir fry”
  1. Loretta says:

    Quite a different dish from your other seafood fare Petra… Beautiful too!

    • petra08 says:

      hi Loretta
      You are so right, I didn’t eve think of it but usually it is the seafood that makes it to the blog! Am glad you like it 🙂

  2. Looks so delicious, Petra. Now, I’m hungry!

  3. petra08 says:

    Hi Santosh
    Thank you for stopping by and the re blog 🙂

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