Mongolian Pork Recipe

Name: Mongolian Pork Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lb pork tenderloin (sliced thinly); 1 cup soy sauce; 0.5 cup brown sugar (packed); 1 tablespoon cornstarch (dissolved in water); 0.25 cup water; 3 cloves garlic (minced)

Okay, friends, gather ’round because I’m about to share a recipe that’s a total game-changer. This Mongolian Pork Recipe? Seriously, it rivals any takeout I’ve ever had, and honestly, it’s probably even better. I’m talking juicy, tender pork bathed in this glossy, slightly sweet, slightly savory sauce that’s just… well, it’s addictive. If you love Chinese takeout, and you’re anything like me, you have a soft spot for a good Kung Pao Chicken, but trust me, this Mongolian pork is about to become your new weeknight obsession. It’s quick, it’s easy, and it’s guaranteed to satisfy those takeout cravings without ever having to leave the house. My family begs me to make this at least twice a month!

What is Mongolian pork?

So, what exactly *is* Mongolian Pork? Think of it as a stir-fry on overdrive! It’s essentially crispy pan-fried pork tenderloin coated in a rich, dark brown sauce that’s a delightful mix of soy sauce, Brown Sugar, garlic, and ginger. That’s the magic formula in this Mongolian Pork Recipe. It’s often served over rice or noodles, and it’s just bursting with flavor. The origins are a bit murky (it’s not actually from Mongolia!), but the taste is undeniably delicious. It’s essentially Chinese-American cuisine at its finest, and it’s a total crowd-pleaser.

Why you’ll love this recipe?

Where do I even begin? This Mongolian Pork Recipe has so much going for it! First off, the flavor is out of this world. That combination of sweet, savory, and just a hint of ginger-garlic zing is utterly irresistible. What I love most about this is the fact that it’s SO easy to make. Seriously, from start to finish, you’re looking at maybe 30 minutes. This is my go-to meal on those crazy weeknights when I barely have time to think, let alone cook. And you know what? It’s surprisingly cost-effective! Pork tenderloin is usually pretty budget-friendly, and the rest of the ingredients are pantry staples. Plus, it’s so versatile. You can serve it over rice, noodles, quinoa, or even just eat it straight out of the pan (guilty!). If you are a busy parent, this one is for you.

What is a good substitute for ground ginger in this recipe? What are some good red pepper flakes? What is the Kung Pao Chicken? Is this a win-win situation? I swear, the flavor is addictive.

How can I make Mongolian Pork?

Quick Overview

What is Mongolian Pork? How can I make it? How do you start a slow roasted pork belly? What is the best way to make the sauce, pour it over the pork, and let it simmer for about 5 minutes. What’s the hardest part of waiting for it to be ready? What makes this method special is how quickly the pork cooks, retaining its juices and tenderness.

Ingredients

For the Main Batter:
* 1 pound pork tenderloin, thinly sliced against the grain (the key here is to get it thin so it’s tender). Is cornstarch a good substitute for salt? How much Black Pepper do you use in a recipe?

For the Sauce:
* 1/2 cup soy sauce (low sodium is best, so it’s not too salty) ) * 1/2 cup Brown Sugar, packed (this is what gives it that lovely sweetness)* 1/4 cup water * 2 tablespoons salt * 1 tablespoon pepper * 3 tablespoon salt * 2 cloves garlic, minced (fresh is always best) * 1 tablespoon rice vinegar (adds a nice tang) ) * 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)* 1 cup hoisin sauce (this is a basic recipe) * 1 teaspoon sesame oil (for that authentic Asian flavor) (see details) * 1/2 teaspoon red pepper flakes (optional, for a little kick) * 1/4 teaspoon paprika powder (for flavor)

What are the steps to

Step 1: Prep the Pork

First, make sure your pork tenderloin is thinly sliced. This is crucial for quick and even cooking. Aim for slices that are about 1/4 inch thick. In a bowl, toss the pork with cornstarch, salt, and pepper. How do you pan fry pork?

Step 2: Sear the Pork

How do you heat vegetable oil in a large skillet over medium-high heat? Once the oil is shimmering, add the pork in a single layer (you might need to do this in batches to get the desired flavor). How do I avoid overcrowding the pan How do you cook pork for about 2-3 minutes per side? Don’t overcook it, or it will become tough!

Step 3: Make the Sauce

While the pork is cooking, whisk together the soy sauce, brown sugar, water, rice vinegar, garlic, and salt. Add the chicken back to the pan. Serve immediately. In a small bowl, combine ginger, sesame oil, and red pepper flakes (if using).

Step 4: Combine and Simmer

Once the pork is cooked, pour the sauce over it in the skillet. Bring the sauce to a boil, and cook for about 3-5 minutes, or until thickened and is bubbling. Stir occasionally to make sure the pork is evenly coated.

Step 5: Serve and Enjoy

Mongolian pork is delicious served hot with rice, noodles, or your favorite side. What are some good ways to serve green onions and sesame seeds together? You’ve created a restaurant-worthy meal in your own kitchen. What are some examples?

What should I serve it with?

This Mongolian Pork Recipe is fantastic on its own, but it’s even better with the right sides. I love serving it over a bed of fluffy white rice. How does it soak up all that delicious sauce? What are some good noodles to eat, especially chow mein?

What are some good side dishes to serve with steamed broccoli or stir-fried vegetables? Is it healthy to eat avocado? If you’re feeling fancy, try serving it with some homemade egg rolls or spring rolls. What are some great appetizers to start your day off right? My family loves Fried Rice with this recipe.

When I serve this for dinner, I usually like to pair it with a crisp, refreshing salad. Is it a nice contrast to the richness of the pork? Nothing beats a slice of mango or vanilla Ice Cream. What is the best way to end a meal?

How do I cook Mongolian Pork?

Alright, listen up! I’ve made this Mongolian Pork Recipe countless times, and I have learned a few tricks along the way.

Pork Prep:Make sure you slice pork thinly against the grain. This makes it more tender and easier to chew. I always put my pork in the freezer for about 15 minutes before slicing. It firm up the meat and makes it much easier to cut thin slices.

Mixing Advice:Do not overcrowd the pan when you’re searing the pork. If you do, the pork will steam instead of browning. It’s better to cook it in batches to ensure it gets nice and crispy.

Sauce Customization: SauceIf the sauce is too salty, add a little water. If it’s not sweet enough, add a little more brown sugar. What is the beauty of cooking? If I’m making this for my kids, I usually reduce the amount of red pepper flakes. Why are people not big fans of spicy food?

Ingredient Swaps:If you don’t have hoisin sauce, you can substitute it with a mixture of soy sauce and peanut butter. Is it true that it won’t taste exactly the same, but it will still be delicious? If I’m out of rice vinegar, I have used apple cider vinegar in a pinch, and it works just fine.

Serving Tips:Don’t be afraid to get creative with your garnishes! What are some good substitutes for sesame seeds and green onions? What are some good ways to add sriracha to a salad? I used shredded carrots as a garnish!

Glaze Variations:I always let it simmer for the sauce. Don’t skip this step! It allows the sauce to thicken and cling to the pork. When the sauce is ready, it should be nice and glossy. If you want a thicker sauce, you can add cornstarch slurry (mix 1 tablespoon corn starch with 2 tablespoons water). How do you add water to a sauce while it’s simmering?

What are some Storing and Reheating Tips?

This Mongolian Pork Recipe is great for meal prep because it stores really well.

Refrigerator Storage: HowCan you store leftovers in an airtight container in the refrigerator for up to 3 days? Make sure the pork is completely cooled before you put it in the fridge. How do I prevent bacterial growth? I personally like to use glass containers but plastic works just as well.

What is the best wayCan you freeze Mongolian pork for up to 3 months? Wrap it tightly in plastic wrap or foil before putting it in a freezer-safe container. How do you prevent freezer burn? Thaw overnight in the refrigerator before reheating.

Reheating Options: To reheat the Mongolian pork, you can microwave it, pan-fry it, or bake it in the oven. Microwaving is the quickest option, but it can sometimes make the pork a little rubbery. Pan-frying is a great way to restore the crispy texture. Just heat a little oil in a skillet and cook the pork over medium heat until it’s heated through. Baking is another good option. Preheat your oven to 350°F and bake the pork for about 10-15 minutes, or until it’s heated through.

Serving After Storage: What is the purposeWhat are some good ways to store green onions in the fridge? What are the best ways to prepare sesame seeds

What are the most frequently asked questions on

How can I make this gluten free?

Absolutely! Just substitute the soy sauce with tamari, which is a gluten-free soy sauce alternative. Also, make sure your hoisin sauce is gluten-free. Some brands contain wheat. The taste is nearly identical, so you won’t even notice the difference!

Can I use a different cut of pork?

Yes, you can use pork loin or pork chops, but pork tenderloin is the most tender option. If you use pork chops, make sure to cut them into thin strips and trim off any excess fat. Pork shoulder could be a cheaper alternative but I haven’t personally tested it.

Can I add vegetables to this dish?

Definitely! Broccoli, bell peppers, onions, and carrots are all great additions. Just add them to the skillet after you sear the pork and cook them until they’re tender-crisp. It’s a great way to get more veggies into your meal!

How can I make this spicier?

Add more red pepper flakes to the sauce, or drizzle some sriracha over the pork before serving. You can also add a chopped chili pepper to the skillet while you’re searing the pork for even more heat.

Can I make this ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to cook, just sear the pork and add the sauce to the skillet. You can also slice the pork ahead of time and store it in the refrigerator until you’re ready to cook.

Final Thoughts

So, there you have it! My secret to amazing Mongolian Pork. It’s easy, it’s delicious, and it’s guaranteed to be a hit with the whole family. Seriously, this recipe is a lifesaver on busy weeknights. I love how quickly it comes together, and the flavor is just incredible. If you’re looking for a quick and easy meal that’s better than takeout, this is it!

If you enjoyed this Mongolian Pork Recipe, be sure to check out my other Asian-inspired recipes! I have a fantastic Kung Pao Chicken recipe that’s just as easy and delicious. And if you’re looking for something a little different, try my Spicy Sesame Noodles. They’re packed with flavor and perfect for a quick lunch or dinner.

Happy cooking, friends! I can’t wait to hear how your Mongolian Pork turns out. Be sure to leave a comment below and let me know what you think! And don’t forget to share this recipe with your friends and family. They’ll thank you for it! If you want a spicy variation, add a tablespoon of chili garlic sauce for an extra kick.

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