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Mongolian Pork with Rice Recipe

Chinese-American · Main course · 30 min total

A quick and savory stir-fry featuring tender pork in a sweet and salty soy-based sauce, served over steamed rice. This home-cook version captures the bold flavors of Mongolian beef but with pork.

Ingredients

• 1 lb pork tenderloin, thinly sliced against the grain
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil, divided
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup water
• 1 tablespoon hoisin sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, sliced
• Steamed white rice for serving

Instructions

1. In a bowl, toss pork slices with cornstarch until evenly coated.
2. Heat 2 tablespoons oil in a large skillet or wok over high heat. Add pork in a single layer and cook until browned, about 2 minutes per side. Remove pork and set aside.
3. Reduce heat to medium. Add remaining 1 tablespoon oil, then add garlic, ginger, and red pepper flakes. Cook for 30 seconds until fragrant.
4. In a small bowl, whisk together soy sauce, brown sugar, water, and hoisin sauce. Pour into the skillet and bring to a simmer, stirring to dissolve sugar.
5. Return pork to the skillet and toss to coat. Cook for 2-3 minutes until sauce thickens slightly.
6. Remove from heat. Garnish with green onions and serve immediately over steamed rice.

Tips

• For extra tenderness, freeze the pork for 15 minutes before slicing to get thinner pieces.
• Adjust sweetness by adding more or less brown sugar to taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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