Mongolian pork places a enjoyable twist on a traditional takeout dish, swapping beef for juicy sliced pork tenderloin cooked in a candy and shiny stir-fry sauce with garlic, ginger, honey, and soy sauce. It’s prepared in 20 minutes!
A few of my finest fast dinners are home made variations of our favourite takeout dishes, from orange rooster to my (not-so-boozy) bourbon rooster.
This Mongolian pork is my home made spin on a favourite takeout stir-fry. I’ve traded traditional beef for juicy slices of pork tenderloin, simmered in a shiny, sweet-savory sauce with soy sauce, garlic, ginger, and honey. It’s a speedy and satisfying dinner that’s prepared in about 20 minutes or much less. You actually can’t beat the flavour or comfort on a weeknight.
Why I Love This Mongolian Pork Recipe
- Massive taste. With only a few Asian-inspired components, this Mongolian pork recipe packs a great deal of taste onto a plate. It’s candy and sticky, and deliciously delicate, with the choice to make it spicy when you’d like.
- Fast. Mongolian pork is a 20-minute stir-fry that’s nice for last-minute meals and weeknight dinners.
- Simple approach. If in case you have a wok, use it! In any other case, a skillet greater than does the trick. This recipe is proof that you simply don’t want any fancy instruments or expertise to make a takeout-worthy pork stir-fry at residence.
Elements You’ll Want
This Mongolian pork makes use of approachable components. I’m going over them beneath together with some notes and attainable substitutions, and you’ll discover the printable components listing and recipe particulars within the recipe card after the put up.
- Pork Tenderloin – Thinly sliced. I discover it useful to position the pork within the freezer for quarter-hour beforehand. It corporations up a bit and makes it a lot simpler to slice up good and skinny.
- Cornstarch – For coating the pork earlier than cooking (see beneath).
- Sesame Oil – There’s actually no alternative for sesame oil in Asian-style sauces and marinades. You’ll discover common and toasted sesame oil in most main grocery shops and Asian supermarkets.
- Canola Oil – Or one other cooking oil with a excessive smoke level for stir-frying.
- Garlic and Ginger – Freshly minced or grated. You may substitute ¼ teaspoon of floor ginger per 1 tablespoon of contemporary in a pinch. The identical goes for garlic.
- Soy Sauce – I like to make use of low-sodium soy sauce. You may substitute soy sauce with tamari or coconut aminos if wanted.
- Rice Vinegar – You might additionally use white or crimson wine vinegar.
- Honey – Different sweeteners, like brown or granulated sugar are additionally positive to make use of.
- Inexperienced Onions and Sesame Seeds – For garnish. Slice the inexperienced a part of the onions up thinly.
What Does Cornstarch Do in Stir-Fries?
Marinating sliced pork within the cornstarch is a Chinese language cooking approach known as “velveting”. It helps tenderize the meat and makes it additional crispy when fried. It’s the key to recreating the takeout impact on this home made Mongolian pork!
Make Mongolian Pork
This simple Mongolian stir-fry greater than satisfies a longing for takeout that has me dashing to our native Asian restaurant virtually weekly! It’s easy to organize at residence by following the steps beneath. Scroll all the way down to the recipe card for the printable directions.
- Toss with corn starch. First, toss the sliced pork in a bowl with salt, pepper, and cornstarch. Depart that apart when you warmth sesame and canola oil in a skillet.
- Prepare dinner the pork. Now, add the pork to the skillet and prepare dinner over medium-high warmth till it’s evenly browned and caramelized on the edges. If wanted, work in batches to keep away from overcrowding the pan.
- Add seasonings. Afterward, stir within the garlic and ginger, adopted by the soy sauce, vinegar, and honey. Prepare dinner for one more minute so all the things heats by. Lastly, sprinkle within the inexperienced onions and sesame seeds and toss to coat.
- Serve. Dish up your Mongolian pork over rice or noodles. See beneath for a few of my favourite serving options.
Recipe Ideas and Variations
- Don’t overcrowd the skillet. The objective is to get the pork slices slightly crispy within the pan. I like to recommend cooking it in batches so there’s sufficient room for the warmth to flow into. Overcrowding the skillet causes the pork to steam moderately than fry.
- Add veggies. There are many veggies that go nice with Mongolian pork. Sauté broccoli, bell peppers, snow peas, edamame beans, water chestnuts, child corn, or blended frozen greens individually from the pork, and toss all the things along with the sauce on the finish.
- Make it spicy. For those who like your stir-fry with slightly warmth, add in crushed crimson pepper flakes, and sliced contemporary chilies, or add a squeeze of scorching sauce, like Sriracha.
What to Serve With Mongolian Pork Stir-Fry
I serve this Mongolian pork over a mattress of white rice, and it’s simply as nice paired with fried rice or sesame noodles. On the aspect, attempt a rainbow crunch salad or steamed broccoli. End off with one thing candy, like these extra-thick Milky Approach cookies for dessert!
Storing and Reheating Leftovers
- Refrigerate. Retailer leftover Mongolian pork hermetic within the fridge for as much as 4 days.
- Reheat. Heat the pork within the microwave or in a skillet on the stovetop. Take into account including slightly water when reheating, to assist loosen up the sauce once more.
- Freeze. You may freeze Mongolian pork for as much as 2 months. Freeze the pork in hermetic containers or freezer baggage and thaw it within the fridge earlier than reheating.
Extra Simple Stir-Fry Recipes
Description
Mongolian pork places a enjoyable twist on a traditional takeout stir-fry, made with juicy pork tenderloin (as a substitute of beef) cooked with soy sauce, garlic, and ginger. It’s prepared in half-hour!
- 1 1/2 kilos pork tenderloin, thinly sliced *see word
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon contemporary floor black pepper
- 3 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon canola oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 1/2 tablespoons honey
- 2 inexperienced onions, thinly sliced
- 1 tablespoon sesame seeds
- Place the pork tenderloin in a big bowl. Season with salt and pepper and sprinkle with cornstarch. Toss to coat and put aside.
- Warmth sesame oil and canola oil in a big skillet over medium-high warmth. Add within the pork and prepare dinner till browned, 4 – 5 minutes, cautious to not overcrowd the pan. If you’ll want to work in batches, that’s positive.
- Add within the garlic and ginger and prepare dinner for 1 minute. Add within the soy sauce, vinegar, and honey, and prepare dinner for a further minute.
- Add within the inexperienced onions and sesame seeds and toss to coat.
- Serve instantly over rice.
Notes
- Putting the pork tenderloin within the freezer for quarter-hour earlier than slicing makes it simpler to slice very skinny.
