Name: Velvet Pork and Silken Tofu Consommé
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 62 g pork loin; 1.5 g cornstarch; 1 ml light soy sauce; 1 ml neutral vegetable oil; 5 ml shaoxing wine; 1000 ml chicken stock; 35 g napa cabbage; 35 g bamboo shoots; 2 water chestnuts; 300 g silken tofu; 1.2 g granulated sugar; 0.2 g white pepper; 2 g sea salt; 2 ml toasted sesame oil

Equipment

Chef's knife

or Santoku knife

Mixing bowl

3-liter stockpot

Fine-mesh strainer*

or Slotted spoon

* optional

Ingredients

4 servings

Pork Velveting Marinade

62 g pork loin, chilled
1½ g cornstarch
1 ml light soy sauce
1 ml neutral vegetable oil
5 ml shaoxing wine

Aromatics and Broth

1000 ml chicken stock
35 g napa cabbage, julienned
35 g bamboo shoots, thinly sliced
2 water chestnuts
300 g silken tofu, cubed
1.2 g granulated sugar
0.2 g white pepper, finely ground
2 g sea salt
2 ml toasted sesame oil

Nutrition (per serving)

177

Calories

15g

Protein

13g

Carbs

Fat

Fiber

Sugar

604mg

Sodium

Method

In a small mixing bowl, combine the thinly sliced pork with cornstarch, soy sauce, vegetable oil, and Shaoxing wine. Massage the marinade into the meat until the liquid is fully absorbed. Allow to rest for 15 minutes to tenderize.

15m

Using a sharp chef's knife, julienne the napa cabbage and slice the bamboo shoots and water chestnuts into uniform, thin pieces. Carefully dice the silken tofu into 2.5cm (1-inch) cubes, handling with care to maintain their shape.

Pour the chicken stock into a stockpot and bring to a steady boil over high heat. Once boiling, lower the heat slightly to maintain a rolling simmer (approx 95°C/203°F).

Gently drop the marinated pork slices into the simmering stock, stirring briefly to ensure they don't clump together. Cook for 3 minutes until the pork is opaque and just cooked through.

3mLook for: Pork should be pale and opaque with a slippery, glossy surface.

Incorporate the cabbage, bamboo shoots, water chestnuts, and tofu cubes into the pot. Return to a gentle simmer for another 3 minutes to cook the vegetables through while keeping them crisp.

Stir in the sugar and white pepper. Taste the broth and add sea salt as required. Remove from heat, drizzle with toasted sesame oil, and serve immediately in warmed bowls.

Chef's Notes

For the clearest broth, blanch the pork slices in a separate pot of boiling water for 30 seconds before adding to the main stock pot. This removes excess starch and proteins.
The quality of the chicken stock is the foundation of this dish. If using store-bought, ensure it is a 'bone broth' or 'consommé' style for best body.