Mongolian pork puts a fun twist on a classic takeout dish, swapping beef for juicy sliced pork tenderloin cooked in a sweet and glossy stir-fry sauce with garlic, ginger, honey, and soy sauce. It’s ready in 20 minutes!
Some of my best quick dinners are homemade versions of our favorite takeout dishes, from orange chicken to my (not-so-boozy) bourbon chicken.
This Mongolian pork is my homemade spin on a favorite takeout stir-fry. I’ve traded classic beef for juicy slices of pork tenderloin, simmered in a glossy, sweet-savory sauce with soy sauce, garlic, ginger, and honey. It’s a speedy and satisfying dinner that’s ready in about 20 minutes or less. You really can’t beat the flavor or convenience on a weeknight.
Why I Love This Mongolian Pork Recipe
Big flavor. With just a few Asian-inspired ingredients, this Mongolian pork recipe packs loads of flavor onto a plate. It’s sweet and sticky, and deliciously mild, with the option to make it spicy if you’d like.
Quick. Mongolian pork is a 20-minute stir-fry that’s great for last-minute meals and weeknight dinners.
Easy technique. If you have a wok, use it! Otherwise, a skillet more than does the trick. This recipe is proof that you don’t need any fancy tools or skills to make a takeout-worthy pork stir-fry at home.
Ingredients You’ll Need
This Mongolian pork uses approachable ingredients. I go over them below along with some notes and possible substitutions, and you’ll find the printable ingredients list and recipe details in the recipe card after the post.
Pork Tenderloin – Thinly sliced. I find it helpful to place the pork in the freezer for 15 minutes beforehand. It firms up a bit and makes it much easier to slice up nice and thin.
Cornstarch – For coating the pork before cooking (see below).
Sesame Oil – There’s really no replacement for sesame oil in Asian-style sauces and marinades. You’ll find regular and toasted sesame oil in most major grocery stores and Asian supermarkets.
Canola Oil – Or another cooking oil with a high smoke point for stir-frying.
Garlic and Ginger – Freshly minced or grated. You can substitute ¼ teaspoon of ground ginger per 1 tablespoon of fresh in a pinch. The same goes for garlic.
Soy Sauce – I like to use low-sodium soy sauce. You can replace soy sauce with tamari or coconut aminos if needed.
Rice Vinegar – You could also use white or red wine vinegar.
Honey – Other sweeteners, like brown or granulated sugar are also fine to use.
Green Onions and Sesame Seeds – For garnish. Slice the green part of the onions up thinly.
What Does Cornstarch Do in Stir-Fries?
Marinating sliced pork in the cornstarch is a Chinese cooking technique called “velveting”. It helps tenderize the meat and makes it extra crispy when fried. It’s the secret to recreating the takeout effect in this homemade Mongolian pork!
How to Make Mongolian Pork
This easy Mongolian stir-fry more than satisfies a craving for takeout that has me dashing to our local Asian restaurant almost weekly! It’s simple to prepare at home by following the steps below. Scroll down to the recipe card for the printable instructions.
Coat the pork with cornstarch.Cook until browned.
Toss with corn starch. First, toss the sliced pork in a bowl with salt, pepper, and cornstarch. Leave that aside while you heat sesame and canola oil in a skillet.
Cook the pork. Now, add the pork to the skillet and cook over medium-high heat until it’s evenly browned and caramelized at the edges. If needed, work in batches to avoid overcrowding the pan.
Add soy sauce and seasonings.Garnish and serve!
Add seasonings. Afterward, stir in the garlic and ginger, followed by the soy sauce, vinegar, and honey. Cook for another minute so everything heats through. Finally, sprinkle in the green onions and sesame seeds and toss to coat.
Serve. Dish up your Mongolian pork over rice or noodles. See below for some of my favorite serving suggestions.
Recipe Tips and Variations
Don’t overcrowd the skillet. The goal is to get the pork slices a little crispy in the pan. I recommend cooking it in batches so there’s enough room for the heat to circulate. Overcrowding the skillet causes the pork to steam rather than fry.
Add veggies. There are plenty of veggies that go great with Mongolian pork. Sauté broccoli, bell peppers, snow peas, edamame beans, water chestnuts, baby corn, or mixed frozen vegetables separately from the pork, and toss everything together with the sauce at the end.
Make it spicy. If you like your stir-fry with a little heat, add in crushed red pepper flakes, and sliced fresh chilies, or add a squeeze of hot sauce, like Sriracha.
What to Serve With Mongolian Pork Stir-Fry
I serve this Mongolian pork over a bed of white rice, and it’s just as great paired with fried rice or sesame noodles. On the side, try a rainbow crunch salad or steamed broccoli. Finish off with something sweet, like these extra-thick Milky Way cookies for dessert!
Storing and Reheating Leftovers
Refrigerate. Store leftover Mongolian pork airtight in the fridge for up to 4 days.
Reheat. Warm the pork in the microwave or in a skillet on the stovetop. Consider adding a little water when reheating, to help loosen up the sauce again.
Freeze. You can freeze Mongolian pork for up to 2 months. Freeze the pork in airtight containers or freezer bags and thaw it in the fridge before reheating.
Mongolian pork puts a fun twist on a classic takeout stir-fry, made with juicy pork tenderloin (instead of beef) cooked with soy sauce, garlic, and ginger. It’s ready in 30 minutes!
Place the pork tenderloin in a large bowl. Season with salt and pepper and sprinkle with cornstarch. Toss to coat and set aside.
Heat sesame oil and canola oil in a large skillet over medium-high heat. Add in the pork and cook until browned, 4 – 5 minutes, careful not to overcrowd the pan. If you need to work in batches, that is fine.
Add in the garlic and ginger and cook for 1 minute. Add in the soy sauce, vinegar, and honey, and cook for an additional minute.
Add in the green onions and sesame seeds and toss to coat.
Serve immediately over rice.
Notes
Placing the pork tenderloin in the freezer for 15 minutes before slicing makes it easier to slice very thin.
