If you’re a fan of Mongolian Beef, you’re going to love this Mongolian Pork. It’s got that sweet, savory, slightly spicy flavor profile we all love, but with pork steak as the star. I love the way the tender pork soaks up the glossy soy-ginger sauce, which gets a kick from red chiles. This isn’t the type of heavy, deep-fried meat you might be imagining. Instead, it’s a fresh, light dish that is loaded with satisfying umami.
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For me, the beauty of this recipe lies in how fast it all comes together. You’re looking at around 15 minutes of total cook time, which makes it a hero on those nights when I’m short on time but still craving something homemade. You get all the bold flavors of a more complex dish, but without spending half your night in the kitchen.
If you love cooking Asian pork dishes but want to skip the hard-to-find ingredients and long marinating times, this dish is perfect. It’s cozy, simple to whip up, and packed with flavor. You can serve it over rice or mix it with noodles, or add a bunch of veggies as you stir fry it. It’s one of those recipes that fits right in on a busy weeknight or whenever you’re craving something with a bit of punch.
Ingredients You Need
The ingredient list for Mongolian Pork is straightforward and mostly pantry staples, which is another reason I love this dish. Just a few essentials, and you’re on your way to flavor town.
- Pork flank steak: Thinly sliced pork flank steak is perfect here, but you can use pork tenderloin or even pork shoulder in a pinch.
- Cornstarch: Helps give the pork a little bit of crispiness when it hits the pan, plus it thickens the sauce slightly.
- Sesame oil: Adds a nutty flavor that’s classic in Asian cooking. Go for toasted sesame oil if you can find it.
- Onion: Chopped and sautéed, it brings a mild sweetness to balance the sauce.
- Garlic: Freshly minced garlic is key for that robust flavor. Pre-minced works, but fresh is best.
- Ginger: A little grated ginger adds warmth and depth. Fresh ginger really shines here.
- Soy sauce: I go with low-sodium soy sauce to keep the saltiness in check. Regular works, too; just adjust to taste.
- Rice vinegar: Adds a hint of acidity to brighten up the sauce. White vinegar will work if you don’t have rice vinegar on hand.
- Honey: For that perfect touch of sweetness without making the sauce too sticky.
- Dried red chilis: These little guys bring the heat. Adjust the amount based on your spice preference, or swap with red pepper flakes if that’s what you’ve got.
How to Make It
This Mongolian Pork recipe is all about simplicity. Just follow these steps, and you’ll have dinner ready in no time.
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- Heat sesame oil in a non-stick skillet over medium heat. Add the pork, onion, garlic, and ginger, and cook until the pork is browned and no longer pink, about 5 to 6 minutes.
- Stir in the soy sauce, rice vinegar, and honey, along with the dried red chilis. Let it all cook for another 2 minutes until the sauce is warmed through and slightly thickened.
- Remove from heat, garnish with sesame seeds and green onions if you like, and serve hot over rice.
What to Serve with It
Mongolian Pork is versatile enough to pair with a variety of sides. I like to keep things simple, especially since the pork itself is so flavorful. Steamed jasmine rice is my go-to, or try it with Instant Pot Coconut Rice.
Instead of rice, add some cooked noodles to the skillet and toss the with the meat and sauce until they're well coated. They'll soak up all those delicious flavors really well. If you want to limit the carbs, a bed of sautéed veggies is perfect, too. Bok choy, bell peppers, and broccoli all work beautifully with the sauce, adding freshness and a bit of crunch.
For a complete meal, consider adding a side of stir-fried greens or a simple Japanese Cucumber Salad. Both add a nice, refreshing contrast to the richness of the pork, keeping the meal balanced and satisfying. If you want to switch things up, try Mongolian Chicken or Mongolian Beef Noodles.
Mongolian Pork
Robin Donovan
Ingredients
- 1 ½ pounds pork tenderloin thinly sliced
- 2 tablespoons cornstarch
- 1 ½ tablespoons sesame oil
- 1 medium onion peeled and chopped
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- ¼ cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 ½ tablespoons honey
- 6-7 dried red chilis
Instructions
- Toss the pork with the cornstartch to coat.
- Heat oil in a non-stick skillet on medium heat. Add the pork, chopped onion, minced garlic and grated ginger. Cook until fully browned, 5 to 6 minutes.
- Stir in the soy sauce, rice vinegar and honey with red chilis. Cook for 2 minutes.
- Remove the skillet from the heat.
- Serve over rice, garnished with sesame seeds and green onions.
What the cornstarch for?
It crisps the pork a bit and thickens the sauce. You can omit it if you want.
mix the Pork (or protein of your choice) with the cornstarch and about a Tablespoon of Soy sauce and let sit for 15 minutes. Will give that tenderness to the pork.. just like takeout..
Looks delish but I don’t think you want to add the minced garlic and ginger with the meat? Won’t it burn? Maybe halfway through would be better?
You can add it all together. There is enough stuff in the skillet that it isn’t going to burn.
Don’t you want to toss the pork with the corn starch before frying?
No where in the recipe does it mention that step.
You are correct! Thank you for pointing that out. I will update the instructions.
What the heck is pork flank steak? I’ve never seen that in any grocery store that I shop at and I have a choice of 5 to choose from.
Oops! That was a mistake. Thank you for pointing it out! It should be pork tenderloin. I’ve updated the recipe!
This recipe couldn’t get any easier. Super delish, and even better you can change the protein to what ever you want , chicken beef yummm