Mongolian Pork

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Skip takeout with this easy Mongolian Pork recipe. Tender pork, homemade garlic ginger sauce, and big flavor in under an hour.

Prep Time15

Cook Time20

Additional Time20

Total Time55

Course: Main Course

Cuisine: Asian

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

1 cup low-sodium soy sauce
½ cup hoisin sauce
½ cup light brown sugar packed
2 teaspoons minced garlic
1 tablespoon freshly grated ginger about a 1-inch piece
1½ pounds pork tenderloin sliced into bite-sized pieces
2 tablespoons vegetable oil
2 tablespoons cornstarch
3 tablespoons water
2 green onions sliced, plus more for garnish
Steamed rice or cooked noodles for serving
Sesame seeds for garnish

Instructions

In a large bowl, whisk together the soy sauce, hoisin sauce, brown sugar, garlic, and ginger until the brown sugar has dissolved.
1 cup low-sodium soy sauce, ½ cup hoisin sauce, ½ cup light brown sugar, 2 teaspoons minced garlic, 1 tablespoon freshly grated ginger
Add the sliced pork and toss to coat well. Marinate for at least 20 minutes or refrigerate for up to 2 hours for even more flavor.
1½ pounds pork tenderloin
Heat the vegetable oil in a large skillet or wok over medium-high heat.
2 tablespoons vegetable oil
Remove the pork from the marinade, letting the excess drip back into the bowl. Reserve the marinade.
Working in batches if necessary, cook the pork for 3 to 4 minutes per side, or until browned and cooked through. Transfer the cooked pork to a plate.
Carefully pour the reserved marinade into the same skillet and bring it to a gentle simmer.
In a small bowl, whisk together the cornstarch and water until smooth. Slowly whisk the slurry into the simmering sauce.
2 tablespoons cornstarch, 3 tablespoons water
Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Return the cooked pork to the skillet and toss until every piece is evenly coated. Cook for 2 to 3 minutes to heat everything through.
Stir in the sliced green onions.
2 green onions
Serve immediately over steamed rice or noodles. Garnish with sesame seeds and additional green onions, if desired.
Steamed rice or cooked noodles, Sesame seeds

Notes

🥡 STORAGE

Store leftovers in an airtight container in the refrigerator for up to 4 days.

♨️ REHEATING

Reheat in a skillet over medium-low heat with a splash of water if needed to loosen the sauce.
Microwave individual portions in 30-second intervals until hot.

❄️ FREEZING

Freeze cooled Mongolian Pork in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before reheating.

💡 TIPS FOR BEST RESULTS

Slice the pork thinly across the grain for the most tender bites.
Freeze the pork for about 20 minutes before slicing to make it easier to cut.
Cook the pork in batches, so it browns rather than steams.
Use low-sodium soy sauce for the best balance of flavor.
Stir the cornstarch slurry again just before adding it to the sauce.
Garnish just before serving for the freshest flavor.

🍳 ALTERNATE COOKING METHODS

Air Fryer: Cook the marinated pork at 400°F for 8 to 10 minutes, shaking halfway through. Prepare the sauce on the stovetop, then toss it with the cooked pork before serving.

Blackstone or Flat Top Grill: Cook the pork over medium-high heat until browned and cooked through. Make the sauce separately in a saucepan, then combine before serving.

♻️ LEFTOVERS

Turn leftovers into lettuce wraps.
Add them to fried rice.
Toss with lo mein noodles.
Stuff into Asian-style tacos or wraps.
Serve over cauliflower rice for a lighter meal.

📝 NOTES

For extra flavor, marinate the pork for the full 2 hours.
Add broccoli, mushrooms, bell peppers, carrots, or snap peas during the last few minutes of cooking for a complete one-pan meal.
For a spicy version, stir in chili garlic sauce, sriracha, or crushed red pepper flakes.
The sauce will continue to thicken slightly as it cools.
Food safety tip: Because the marinade comes into contact with raw pork, it must be brought to a full simmer before using it as the finished sauce.

Nutrition