Mum’s velvet potatoes | Hetty McKinnon recipes

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“My mother made many dishes that we considered to be ‘signatures’, and her saucy pork chops with potatoes is one we absolutely adored growing up… The chops then go into a large bowl, along with sliced potatoes, soy sauce, Shaoxing rice wine, salt, sugar, cornflour, a splash of water; toss together. A wok is heated, a few cloves of smashed garlic go in to perfume the oil, then the pork chops, potatoes and all the juices are added to the pan. A lid goes on. It is tossed every now and then. When it is ready, the pork and potatoes are unthinkably tender and juicy. Recently, I learned that this home-style technique of dredging meat in cornflour is called velveting, a rather regal name for such a simple technique.”

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