A delicious and tender pork dish, infused with spring onions and cooked in a traditional claypot, utilizing the velveting technique for unparalleled succulence.
Velvet Pork Claypot: Tender Meat Secret
A delicious and tender pork dish, infused with spring onions and cooked in a traditional claypot, utilizing the velveting technique for unparalleled succulence.
Ingredients
- 450 g pork loin or shoulder cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 0.5 tsp sugar
- 0.25 tsp white pepper
- 2 tbsp vegetable oil divided
- 1 inch fresh ginger sliced
- 3 cloves garlic minced
- 4 stalks spring onion white and green parts separated
- 1 cup chicken broth
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce for color
- 0.5 tsp sugar optional
- 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
- 1 tsp sesame oil for finishing
Instructions
- 1. **Velvet the Pork:** In a bowl, combine pork pieces with 1 tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, 1 tbsp cornstarch, 0.5 tsp sugar, and white pepper. Mix well and let marinate for at least 15 minutes.
- 2. **Sear the Pork:** Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until lightly browned on all sides, about 3-4 minutes. Remove pork and set aside.
- 3. **Aromatics:** In the same wok, add the remaining 1 tbsp vegetable oil. Add ginger, garlic, and the white parts of the spring onions. Stir-fry for 1 minute until fragrant.
- 4. **Combine & Simmer:** Return the pork to the wok. Add chicken broth, oyster sauce, and dark soy sauce. Bring to a simmer.
- 5. **Transfer to Claypot:** Carefully transfer the mixture to a claypot. Cover and simmer over low heat for 15-20 minutes, or until the pork is tender and flavors have melded.
- 6. **Thicken & Finish:** Uncover the claypot. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens to your desired consistency. Stir in the green parts of the spring onions and the final tsp of sesame oil.
- 7. **Serve:** Serve hot, preferably with steamed rice.
Notes
For best results, allow pork to marinate for at least 15-30 minutes, or even longer in the refrigerator. If you don't have a claypot, you can use a heavy-bottomed Dutch oven, though the cooking time might vary slightly. This velveting technique can also be applied to chicken or beef for similar tender results. Serve with steamed jasmine rice.
