Mongolian Pork Recipe

Slice and Marinate Pork

Trim excess fat from the pork and slice thinly across the grain into 1/8- to 1/4-inch slices. Place pork in a bowl, add 1 tablespoon soy sauce and 3 tablespoons cornstarch, mix thoroughly until each piece is coated. Let sit 10–15 minutes while preparing other components.

Heat a large skillet or wok over medium-high heat. Add 1–2 tablespoons vegetable oil and swirl to coat. When oil is hot and shimmering, add the pork in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 1 minute, then stir-fry until pork is browned and cooked through, about 3–4 minutes total. Remove pork to a plate and set aside.

Leave about 1 tablespoon oil in the pan (add a bit more if the pan is dry). Over medium heat, add the sliced garlic and ginger and stir-fry for 20–30 seconds until fragrant but not browned.

If using fresh chili, add the sliced chili now and stir 15 seconds to release heat. Add the white and light-green parts of the sliced scallions (reserve the dark-green tops for finishing) and continue to stir-fry for 30–40 seconds until slightly softened.

While aromatics cook, whisk together the sauce: 2 tablespoons dark soy, 1 tablespoon light soy, 3 tablespoons brown sugar, 1 teaspoon hoisin (optional), 1 cup water, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil until sugar mostly dissolves.

Pour the sauce into the hot pan with aromatics, bring to a simmer over medium-high heat. Stir to deglaze any browned bits from the bottom of the pan. Taste and adjust for sweetness or salt — add a little more sugar for sweetness or 1 teaspoon additional light soy for saltiness.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. When the sauce is simmering, slowly whisk in the slurry and cook 1–2 minutes until sauce thickens to a glossy consistency that will coat the pork. If too thick, add a splash of water; if too thin, make a bit more slurry.

Return the cooked pork and any accumulated juices to the pan. Toss to coat pork evenly in the thickened sauce and cook together 1–2 minutes until heated through and sauce clings to meat.

Add the reserved dark-green scallion tops, toss briefly (30 seconds) to keep their bright color and slight crunch. Remove from heat and stir in toasted sesame seeds.

Spoon the Mongolian pork over steamed rice and garnish with extra sliced scallion tops or more sesame seeds if desired. Serve immediately.