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FAQ
How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.
Pork Marinating Times
Primal | Cuts | Marinating Times |
---|---|---|
Picnic shoulder | Roasts over 8 pounds | 10 to 12 hours |
Picnic shoulder | Roasts under 8 pounds | 6 to 8 hours |
Loin (large roasts) | Bone-in, boneless | 4 to 6 hours |
Loin (small roasts) | Tenderloin | 2 to 4 hours |
4. Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.
What to Serve with Chinese BBQ Pork
- Garlic Noodles or Chow Mein – either sliced and served on top or chopped and tossed together.
- In fried rice – diced and tossed into the rice over high heat for an amazing flavor!
- In a banh mi sandwich!
Velveting is a traditional Chinese cooking process that is used to prepare meats for cooking, typically for stir-fries, but the process is also used for blanching and deep-frying. Velveting results in tender and smooth beef even when using lower-quality cuts.