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overhead shot of pork tossed in sweet soy ginger garlic sauce on bed of white rice
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Mongolian Pork

This Mongolian pork recipe takes an old favorite using thinly sliced pork instead of beef that is tossed in a sweet soy garlic ginger sauce.
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 372kcal
Author Ryan Beck

Ingredients

  • 1 lb pork tenderloin
  • ¼ cup cornstarch
  • 2 tablespoon vegetable oil
  • 1 tablespoon garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • ½ cup soy sauce
  • ½ cup dark brown sugar
  • ¼ cup water
  • 2 green onions, chopped
  • 1 tablespoon toasted sesame seeds

Instructions

  • Place tenderloin in freezer for 10 minutes so you can thinly slice. You want to slice it about ⅛ inch thickness if possible.
  • Toss the pork in a bowl with the cornstarch, making sure everything is coated. Add oil to a large skillet over medium-high heat.
  • Shake off any excess cornstarch from the pork and cook for 4-5 minutes, or until the pork is charred. When it is done, remove from the skillet.
  • Add the garlic and ginger to the skillet, cooking for 30 seconds. Add the soy sauce, water and dark brown sugar and let it come to a boil. Add the pork back in and cook for 30 seconds. Add the green onions and serve over some rice.

Notes

  • Place pork in the freezer for 10-30 minutes so it is easier to slice thinly.
  • Be consistent with the size you slice the pork so it cooks evenly.
  • Cook the pork in batches so you don’t overload the skillet or wok and cool it down. You want to cook the pork quickly and adding too much at a time will slow the cooking process.
  • While not traditional, if you like some heat, add crushed red pepper flakes ¼ teaspoon at a time.

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 34g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 1546mg | Potassium: 555mg | Fiber: 1g | Sugar: 25g